Easter Bread Scrolls

Laucke Flour

Ingredients:

  • 500g Laucke Spelt Mix
  • 4g Dried Yeast (supplied)
  • 1 Egg
  • 50g Sugar (white or brown)
  • 50g Butter (Softened)
  • 250g or 200g Water (50 g less if using a mixer or by hand or removing the dough from the breadmaker)
  • 2ml Egg yellow colour if desired.
  • 500g Dry Fruit (optional)

Method:

  1. Combine the mix, yeast and water in the breadmaker bowl in the order preferred by the manufacturer or into the bowl of a mixer with the dough hook attached. If the dough is not being baked in the bread maker or is being mixed by hand reduce the water by 50mls.
  2. If mixing by hand it may take 10 – 15 minutes to achieve a nice smooth well-developed dough.
  3. If mixing by a benchtop mixer you should mix until you have a smooth shiny dough which will leave the sides of the bowl very clean. If your mixer is capable you can use a medium to high speed.
  4. If using the dried fruit add to the breadmaker 10 minutes before the end of mixing otherwise mix in on slow speed or mix in by hand until evenly distributed. Also, remember to leave 50 ml water out if not baking in the breadmaker.
  5. When the dough is mixed, tip it onto a floured surface and divide the dough into 80g pieces if leaving plain or 100 g if fruited. Shape them as you wish, and place on papered or greased trays leaving sufficient space for them to rise. If making a loaf, shape to the length of the pre-oiled pan, and place the dough it. Gently flattening and rolling the dough up will provide a better loaf.
  6. Find a warm place to allow the braids, buns or loaf to rise and keep them covered. Or uncovered in your oven (not turned on) with a baking dish full of boiled water is also a very good proofer.
  7. Allow the dough to almost double in size and then either gently brush or spray with the prepared egg glaze.
  8. Turn oven on to 180°C. If the oven is slow to heat up allow 10 minutes otherwise place tray/s in the oven.
  9. Bake for approximately 15 – 25 minutes to the desired colour. A loaf will take 35 – 40 minutes.

Glaze

  1. Thoroughly combine one egg and 50 ml milk and set aside.

Notes

  1. This dough can be formed and baked many different ways using different tins, moulds and even free form or plaits. 
  2. This complete dough would be suitable for baking in a large bread pan but would need to be baked for 45 – 50 minutes.
  3. The best way to tell if the product is baked is to look for an even golden colour. It may be necessary to turn the trays in the oven to get even browning. If the baking times vary from what is suggested it probably means your oven temperatures are not correct.
  4. For an added effect after baking, brush the tops with melted butter.

For chef quality results, we recommend using Anolon cookware!

Similar Recipes

Chocolate Avocado Mousse

Chocolate Avocado Mousse

Ingredients: Serves 2 Flesh of 1 ripe Australian avocado 6 Medjool dates, pitted ¼ cup cacao powder ½ tsp vanilla extract Pinch sea salt To serve ¼ cup fresh Australian raspberries 1 tsp cacao nibs (optional) 1 sprig of fresh Australian mint Method: Place all...

Ginger Beer Margarita

Ginger Beer Margarita

Ingredients: Serves 2 60ml tequila 1 Lime, halved SodaStream Ginger Beer Syrup SodaStream Carbonated Water Ice Lime slices for garnish Method: Line the glasses with lime juice and salt. Add crushed ice to the serving glasses followed by tequila, SodaStream ginger beer...

Roasted Banana Cake with Maple Butter

Roasted Banana Cake with Maple Butter

Ingredients: Roasted bananas 300g Vanilla 1g Butter 112g Brown sugar 250g Eggs 100g Flour 275g Baking powder 10g Sea salt 5g Whipped Maple Butter Unsalted butter 250g Maple syrup 80g Sea salt 3g Method: Spread vanilla onto bananas, and roast in an oven at 180⁰c for 10...

Gin and Tarragon Lemonade

Gin and Tarragon Lemonade

Ingredients: Two servings Gin SodaStream Lemonade Syrup Approx 500ml Sodastream Carbonated Water 2 tarragon sprigs 1/2 lemon, finely sliced Ice Method: Fill the serving glasses with ice. Add lemonade syrup and top up with carbonated water Add the tarragon and lemon...

Gluten Free Macadamia Brownies

Gluten Free Macadamia Brownies

Ingredients: Makes 28 portions 12 eggs 800gm 900gm caster sugar 675gm 68% Madagascar chocolate 675gm-unsalted butter 225gm ground macadamia meal 225gm cocoa powder 300gm macadamia nuts Method: Preheat oven to 150 degrees Grease and line sponge tray with parchment...

Aperol Spritz

Aperol Spritz

Ingredients: Serves two 100ml aperol 150ml Prosecco Sparkling water 2 thick slices orange Ice Method: Add ice to the serving glasses along with approx 50ml aperol and half of the Prosecco in each glass. Top up with sparkling water and serve with a small orange slice....

Print Friendly, PDF & Email