Corner Café

October 4, 2013

Apple & Sultana Scrolls

Filed under: Breads & Quick Breads — SeaDragon @ 8:00 pm
Tags: , , ,



I made these scrolls last month but have just been too lazy to write it up, LOL.

Makes 18 scrolls

1 portion Sweet Bun Dough, either scalded-flour version or water-roux version
1 egg, lightly beaten for eggwash

Filling *:
5 red delicious apples, about 700g in total
1 cup (125g) sultanas
1/4 cup (50g) sugar
1/2 teaspoon ground cinnamon
1 tablespoon (20g) butter

* The amount given here for the filling is more than enough for this recipe, use any remaining filling to make Apple Crumbles, or other desserts.
1. Prepare the full portion of Sweet Bun Dough (either scalded-flour version or water-roux version) as directed up to step 2. Line two 18cm square cake tins (or use two 20cm square or round tins, or one 30cm x 20cm slice tin if you don’t have 18cm tins) with baking paper.
2. In the meantime, make the filling. Melt butter over moderate heat in a large frying pan. Add peeled, cored and cubed apples (chop apples to slightly larger than the size of sultana), sultanas, sugar and cinnamon. Cook over moderately low heat, stirring often to avoid catching at the bottom, for about 10 minutes, or until the apples have softened and the sultanas have plumped up. Remove and let cool before using.
3. Punch down the risen dough, knead briefly and then divide into 2 equal portions (or if you prefer, use one portion for this recipe to make 9 scrolls, and use the other portion to make other buns of your choice). Round each portion of dough and let them rest for 10 minutes.
4. For each portion of the dough, roll out and stretch dough to a rectangle about 30cm x 20cm.
4. For each portion, spread about 150-200g filling on the rolled out dough, leaving about 5cm border at one of the long ends unfilled for sealing.

This was the first batch I tried, the amount of filling shown here was about 250g which ended up being too much and squeezed out of the roll after I cut them into slices.

6. Roll up tightly from the long side and seal at the unfilled end.
7. Trim the ends of both rolls and cut into 3cm slices; you should have 9 pieces from each roll. For the trimmings, round them up into a ball and bake as a bun separately as baker’s treat.
8. Arrange 9 slices (3 x 3), cut-side up, into each tin, slightly spaced apart. If you are using the 30cm x 20cm slice tin, arrange all 18 slices (6 x 3) into the tin.
9. Let rise, lightly covered with cling film or teatowel, until double in size. When ready, eggwash the top of the slices.
10. Bake at 200°C for about 30 minutes, or until golden brown.

This was the first batch with more filling.

This was the second batch with less filling.

Taste: Fragrant, soft and fluffy fruit scrolls
Consume: Best served warm but also good at room temperature
Storage: Can be kept in airtight container for a couple of days at room temperature in cool weather or up to a week in the refrigerator, re-heat in the oven or microwave before serving
Recipe Reference(s):

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