Hot Cross Scrolls
One of the best parts about Easter is the hot cross buns, but sometimes you feel like something a little different, but still with those Easter flavours. That’s where these Hot Cross Scrolls come in! They taste like a hot cross bun, thanks to the cinnamon, mixed spice and sultanas, but they are actually a scroll, complete with buttery cinnamon filling and the slightly sweet glaze on top. They are finished off with a pretty cross made from icing sugar and water, super simple!
The great thing about these hot cross scrolls is that the dough is super easy to make. To start, microwave some water, milk and butter until the butter has melted. Then add flour, a little sugar, dried yeast, ground cinnamon and mixed spice and give it a good mix. Add an egg and mix again until a dough forms. Knead the dough on a clean surface dusted with a little flour, and set aside for 10 or so minutes to rest.
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Next, roll out the dough until it’s approximately 30cm x 20cm. Brush some softened butter over the dough, then sprinkle with some brown sugar and cinnamon mixed together. Roll up from the long side, and cut the roll into 12 equal pieces. To get even pieces, I cut the log in half, then cut each half in half again to make quarters, then finally cut those quarters into 3. Arrange the cut scrolls into a greased square baking dish, cover with cling wrap and let sit for around an hour, or until the scrolls have doubled in size.
Once the scrolls have increased in size, bake them for around half an hour, covering with foil after 10 minutes to prevent the scrolls from burning too much. Take the scroll out of the oven once cooked through, and immediately brush over your glaze, made from equal parts of sugar dissolved in water. Finally, once the scrolls have cooled pipe or spoon on your crosses, made with a simple icing sugar and water mixture.
These scrolls are best eaten on the day they are baked, and also taste great microwaved a little so they are slightly warmed.
- 1/2 cup water
- 1/4 cup milk
- 40g butter
- 2 1/2 cups plain flour
- 2 tablespoons sugar
- 2 1/2 teaspoons dried yeast
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons mixed spice
- 1 egg
- 1/2 cup sultanas
- 45g softened butter, extra
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon sugar
- 1 tablespoon water
- 100g icing sugar
- 1 tablespoon water
Add the water, milk and butter to a large bowl and microwave until the butter has melted. Add the flour, sugar, dried yeast, cinnamon and mixed spice and combine with a large spoon. Add the egg and mix through until a dough forms.
Turn the dough onto a lightly floured surface and knead for a few minutes, until dough is smooth and elastic. Let the dough rest for around 10 minutes. Knead the sultanas through the dough.
Roll out the dough until it makes a rectangle measuring approximately 35cm by 20cm. Spread on the extra butter, the sprinkle over the cinnamon and brown sugar.
Roll the dough into a log from the long side. Cut into 12 evenly sized rounds. Place the scrolls in a greased 24cm square baking dish and place in a warm area for around 1 hour, until scrolls have doubled in size.
Bake at 180c for 30 minutes, covering with foil 10 minutes into the baking time to prevent the scrolls from browning too much.
To make the glaze, combine the sugar and water until the sugar dissolves, then brush over the scrolls as soon as you remove them from the oven.
To make the crosses, combine the icing sugar and water and pipe or spoon over the cooled scrolls in a cross pattern.