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Berry scrolls

Berry scrolls
Recipe type: Breakfast
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:
Blend creamy ricotta with delicious berries for light as a feather scrolls.
  • 125ml (1/2 cup) warm milk
  • 2 tsp (1 sachet/7g) dried yeast
  • 2 tbs caster sugar
  • 1 egg, lightly whisked
  • 300g (2 cups) plain flour
  • 60g unsalted butter
  • 100g frozen berries, thawed slightly
  • 1 tbs caster sugar, extra
  • 150g fresh ricotta
  • 1 egg yolk
  • 1 tbs milk
  1. Combine the milk, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy. Add the egg and whisk to combine. Place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the yeast mixture and process until combined. Transfer to a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.
  2. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle. Fold the short side closest to you over the middle of the dough. Fold the opposite side over to enclose. Roll out the dough to a 30 x 40cm rectangle. Repeat the folding and rolling process.
  3. Combine the berries and extra sugar in a bowl. Spread the ricotta evenly over the dough. Spoon the berry mixture evenly over the ricotta. Starting with the longest side closest to you, roll up firmly to form a log. Cut crossways into 6 even portions.
  4. Arrange each portion, cut-side up, side by side and just touching on the lined tray. Combine the egg yolk and milk in a bowl. Brush the egg mixture over the scrolls. Bake in oven for 30 minutes or until golden. Serve warm.
Make this recipe up to 1 day ahead. Store in an airtight container. To reheat, preheat oven to 150°C. Place on a baking tray and bake for 10 minutes or until heated through.
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