Delicious Scrolls and Donuts for Breakfast ... Or Dessert!
The most important meals, for us, are without a doubt breakfast and dessert! We can’t deny a delectable start and end to the day. Whether it’s a sweet scroll or delightful donut, you’ve got our attention! Anyone else? Photographer, Food Stylist, and Recipe Developer Emma Duckworth is sharing her tasty baked goods to add to your morning or night in part one of two of this recipe series.
Strawberry Brioche Scrolls
Makes: 6 scrolls
ingredients:
dough:
- 2 ¼ tsp. (1 envelope) active dry yeast
- ¾ cup whole milk, luke-warm
- ¼ cup granulated sugar, divided
- 4 cups all-purpose flour
- 1 tsp. salt
- 2 large eggs, room temperature
- 2 tsp. vanilla bean paste (or extract)
- ½ cup unsalted butter, room temperature, cut into cubes
- Oil, for greasing
scrolls:
- 8 oz. jam
- 1 egg, beaten, for egg wash
- ¾ cup granulated sugar
- 2 tsp. freeze-dried strawberry powder
directions:
- Add the yeast, milk, and 1 Tbsp. sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar and salt. Quickly mix together.
- Add the foaming yeast mixture, eggs, and vanilla bean paste and mix on low for 5 minutes until the dough comes together.
- Add the butter gradually while the mixer is running on medium. Once incorporated, turn the mixer up and knead for 10 minutes. The dough should be pulling away from the sides of the bowl and have formed a ‘tornado’ around the dough hook.
- Tip dough onto a greased work top and pull the corners into the center. Turn over so that the seams are underneath. Place dough ball in a greased bowl and cover with plastic wrap. Let rise in a warm place for 1 ½ hours.
- Once doubled in size, gently punch down the dough and tip out onto a lightly floured counter top. Using your hands, form dough into a rectangle. Using a sharp knife or pastry scraper, cut the dough into 2 pieces and wrap individually in plastic wrap. Refrigerate the half that we’ll use today for 1 hour, and freeze or refrigerate the other half to be used on a separate occasion.
- On a floured work surface, roll out the dough to approximately 8x15 inches.
- Evenly smear the strawberry jam over the bottom two thirds of the dough.
- Now fold the top third over like a letter fold.*
- Then bring the bottom third over to close the letter fold. Now turn the dough 90° so the short edge is at the top and bottom, and long edge on the side.
- Using a sharp knife, trim all around the edge of the rectangle to create neat, straight edges. Cut the dough into 6 equal sized vertical strips.
- Twirl each strip into a scroll, it gets a bit slippery at the start but use your fingers to hold the centre in place and swirl the dough around it. Place the swirl on a baking tray lined with parchment paper.
- Repeat with the remaining 5 strips. Leave the scrolls to rise in a warm place for 45 minutes and preheat the oven to 350°F. Brush each scroll with egg wash and bake for 25-30 minutes until golden brown. Meanwhile, mix the sugar and freeze-dried strawberry powder together in a bowl. Once cool enough to touch, toss them in the sugar to coat. Eat immediately.
Notes: Best eaten immediately but scrolls can be stored in an airtight container overnight. The jam does make the dough soggy, so I would recommend eating the day that they are made.
Freeze-dried strawberry powder can be purchased online (naturerestore.com) if your local supermarket does not carry it. Or create your own by adding whole freeze-dried strawberries to the bowl of a food processor and pulse until powder is formed.
*To follow along with photos, visit here.
Baked Lemon Raspberry Donuts
Makes: 9 donuts
ingredients:
donut:
-
½ cup unsalted butter, room temperature
-
½ cup granulated sugar
-
3 large eggs, beaten
-
2 cups all-purpose flour
-
2 tsp. baking powder
-
1 tsp. salt
-
3 ½ oz. (7 Tbsp.) sour cream
-
2 lemons, washed well then zested
-
¼ cup fresh lemon juice
-
1 cup fresh raspberries
-
1 Tbsp. freeze-dried raspberries, optional
lemon icing:
- 1 cup confectioners sugar, sifted
- 2 Tbsp. fresh lemon juice
directions:
donut:
- Preheat your oven to 350°F. Grease two donut pan molds with butter.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar and cream on medium to high until pale and fluffy.
- While beating continuously, pour the beaten eggs in a slow steady stream, stopping half way to scrape the sides of the bowl. Beat until eggs are well mixed in and then stir in the sour cream, lemon zest and lemon juice.
- Fold in the flour, baking powder and salt until a few flour streaks remain. Then gently fold in the raspberries until just combined. Don’t worry if the raspberries break up a bit.
- Spoon the batter into a piping bag and snip the end of the piping so that the opening is ½ inch wide (large enough for the raspberries in the batter to pass through). Pipe batter into each of the donut holes. Don’t over fill as they will rise. Use a wet finger to smooth the batter where they meet.
- Bake for 12-14 minutes until a toothpick inserted into the donut comes out clean. Remove from the oven and let cool in the pan for 10 minutes before turning out on a wire rack to cool completely.
icing:
- Add the confectioners sugar and 2 Tbsp. of lemon juice into a medium bowl and whisk until combined. Glaze needs to be able to coat the back of a spoon. Add more lemon juice, 1 tsp. at a time, if it’s too stiff.
- Dip the donuts into the glaze and decorate some with freeze-dried raspberries while the glaze is wet, then set aside for the glaze to harden. Serve immediately.
Note: Donuts can be stored in an airtight container at room temperature for up to three days. The donuts store well unglazed in the freezer in an airtight container for up to two months. Thaw overnight in the refrigerator. Glaze prior to serving.
Stay tuned for part two of this recipe series!
For more of Emma’s recipes, follow along on Instagram (@emmaduckworthbakes) or on emmaduckworthbakes.co.uk.
Want more insight? Check out this interview with our Founder and Editor-In-Chief Molly My, where she discusses starting a magazine from scratch and celebrating every day.
PHOTOGRAPHY, FOOD STYLING, AND RECIPE DEVELOPMENT BY:
Emma Duckworth
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