Wednesday, 4 August 2010
Occasionally I like to bake something really special for an extra special treat.
Something deliciously different than the usual cake or cookies.
Something unique and fantabulously tasty. Something like these light and tasty, spiral shaped, quick rolls!
Oh my but they are delicious . . .
Just imagine, if you can, a soft fluffy buttermilk scone dough, rolled out and spread with a scrummy spicy fruit and nut mixture, and then rolled up tightly like a Swiss Roll.
Cut into slices and baked until delicately brown, and then glazed with an apricot glaze and drizzled with a sweet icing.
Can you say S-C-R-U-M-M-Y????
mmmm . . . mmmm . . good . . . Just PERFECT for elevenses or as an extra special teatime treat!!!
Best eaten on the day . . . NOT a problem!!
*Fruit and Nut Scrolls*
Makes about 18
Quick and tasty spiral buns, filled with a deliciously spicy fruited filling!
for the buns:
450g self raising flour (3 1/4 cups)
2 tsp caster sugar
50g butter (1/4 cup)
330ml of buttermilk (1 1/3 cups)
For the filling:
40g sultanas (1/2 cup)
35g currants (1/2 cup)
50g chopped stoned prunes (1/2 cup)
1 medium apple, peeled and finely chopped
2 TBS flaked almonds
2 tsp grated orange rind
2 TBS orange juice
1/3 tsp ground cloves
2 tsp rum or brandy
50g soft light brown sugar (a heaping 1/3 cup)
2 TBS apricot jam
2 tsp water
For the glaze:
55g icing sugar (a heaped 1/2 cup)
1 tsp hot water
Preheat the oven to 200*c/400*f/ GAS MARK 6. Butter several baking sheets. Set aside.
Combine all the filling ingredients in a bowl, mixing together well. Set aside.
Sift the flour into a bowl. Whisk in the sugar. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine bread crumbs. Stir in the buttermilk to mix to a soft sticky dough. Turn out on a floured surface and lightly knead until smooth. Pat or roll out into a rectangle about 10 1/4 inches by 14 1/4 inches in size. Spread with the fruit mixture leaving a small border on the far long side. Roll up from the long side nearest you, firmly, like a Swiss roll. Press the far edge onto the roll to seal. Using a sharp knife, cut into 3/4 inch thick slices and place, cut side up on the greased baking sheets.
Bake in the heated oven for about 15 minutes, until well risen and lightly browned on the edges.
Remove from the oven. Heat together the apricot jam and water, strain through a sieve to remove any lumps. Brush over the tops of the buns.
Combine the icing sugar and hot water in a bowl until smooth. Using a small spoon, drizzle this icing over the scrolls in an attractive manner. Enjoy!
Note : if you prefer, you can use 380g of fruit mincemeat instead of the filling in this recipe. That's about 1 1/2 cups.