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Roasted blueberry scrolls

Roasted blueberry scrolls

Roasted blueberry scrolls are every so jammy and gooey. Perfect for a lazy breakfast in bed or an afternoon snack with tea. The roasted blueberries are out of this world and the depth of flavor is much needed with the yeasty buns and tangy blueberry yogurt glaze. Brunch is looking pretty good right now…

Roasted blueberry scrolls are every so jammy and gooey. Perfect for a lazy breakfast in bed or an afternoon snack with tea. The roasted blueberries are out of this world and the depth of flavor is much needed with the yeasty buns and tangy blueberry yogurt glaze. Brunch is looking pretty good right now…

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Roasted blueberry scrolls

Roasted blueberry scrolls

Ingredients 

  • 2 1/3 cups plain-all purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup lukewarm plant-based milk
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 packet of instant dry yeast (11g)
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • extra flour for dusting

Glaze and filling

  • 2 cups washed blueberries
  • 2/3 cup maple syrup or agave
  • 1/3 cup coconut yogurt or thick coconut cream
  • 2 tbsp corn starch mixed with 3-4 tbsp water to make a paste
  • pinch of salt

Method

  1. In a bowl mix the flours, sugar, and salt. 
  2. In another bowl, add in the lukewarm milk, melted coconut oil, yeast, apple cider vinegar, and vanilla. 
  3. Pour the wet into the dry and mix until it forms into a dough, making it pliable and folding until combined. (This part you can use your hands or a dough attachment with your mixer or food processor) 
  4. Cover with a damp cloth and let the dough rise overnight or for two to three hours until double in size. 
  5. While the dough is rising, start by making the filling and glaze. 
  6. Preheat oven to 175 degrees Celcius, wash and dry the blueberries, and place on a parchment paper-lined tray and drizzle with the maple syrup or agave. 
  7. Bake for 10-15 minutes until gooey, remove to cool before dividing the blueberry filling 3/4 for the filling, and leave 1/4 leftover for the glaze. 
  8. Mix the filling with the diluted corn starch mixture and place over the heat to thicken, remove to cool before using. 
  9. Scrape the dough out onto a floured surface and shape into a long rectangle, rolling out 2-3 cm thick. 
  10. Spread out the cooled filling on to the rectangular shape and roll into a long sausage. 
  11. Slice into 3-4cm rolls, place side up in a parchment paper-lined pan that you would like, and let it rise for another 30 minutes before baking. 
  12. Reheat the oven to 180 degrees Celcius and then bake the scrolls for 20-25 minutes until brown. 
  13. Mix the glaze with coconut yogurt or cream and drizzle over the hot scrolls. 
  14. Serve right away and store the rest in an airtight container for one day.

Notes:

  • Other fruit can be used instead of blueberries, like raspberries, peaches, apples, and bananas. 
  • I like the combination of white/whole wheat just for that nutty flavor especially if you’re making these for breakfast. 
  • Syrup can be added to the glaze if you like to make it extra sweet. 

Hope, you love this amazing recipe, it’s so versatile and delicious for breakfast or an afternoon snack.

M*

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