Wednesday. Already the middle of the week again. I know that I am already thinking of the downward spiral that leads from the weekly peak of Wednesday to the under-the-covers-snuggle-pit that is the weekend. What better way to entertain thoughts and dreams of the weekend than to contemplate breakfast goodies that are sure to signal a sweet start.
Without further ado my friends, I present Coconut Cranberry Scrolls. Perfect for a weekend breakfast, brunch, or any other smackeral of snacking in between.
Coconut Cranberry Scrolls
Inspired by, and adapted from, this beautiful recipe by Kim Laidlaw, in this book. While there are several steps involved in this process, and it can take a few hours from start to finish, there is a large amount of inactive time. If you like you can put this in the refrigerator overnight and simply bake them in the morning. If you would like to take that option I have included a note below. Besides, when you smell the sweet coconut and jam smell wafting from the oven you will be pleased you indulged in the ancient comfort of bread making.
For the rolls:
- 2 1/4 teaspoons dry yeast
- 3/4 cup milk
- 1/4 cup caster sugar
- 4 eggs
- 4 1/2 cups wholemeal flour
- 1 1/2 teaspoons salt
- 6 tablespoons butter, at room temperature
For the filling:
- 1/3 cup mixed berry jam
- 2/3 cup dried cranberries
- 2/3 cup dessicated coconut
For the frosting:
- 2/3 cup dessicated coconut
- 1 cup icing sugar
Making your dough:
- Place milk in a microwave-safe bowl and warm in the microwave for about 45 seconds. It should be warmer than skin temperature but not boiling. Pour milk into a large bowl and add yeast. Mix to dissolve.
- Allow yeast and milk to stand about 10 minutes. If your yeast hasn’t foamed after this time it is off so you will need to invest in some new yeasty creatures to get the best results.
- Add the sugar, eggs, flour, and salt. Mix with a spoon to form a shaggy dough. You can add a little more flour if need be.
- Turn dough out onto a lightly floured bench, and dot with the butter. Knead dough until smooth and elastic. This will take about 7 minutes. You may need to flour the bench a few times when you first start kneading.
- After you have finished kneading place dough in a large oiled bowl and cover the bowl with plastic wrap. Place in a warm spot to rise until it doubles in size. This will take about 1 1/2 to 2 hours.
- Line a baking dish with baking paper. Turn out dough onto a floured bench, and punch it down. Cut dough in half.
- Working with one half and a floured rolling pin. Roll out the dough into a rectangle measuring about 25 x 35 centimetres.
- Warm the jam slightly in the microwave for about 20 seconds. Spread half the jam on the dough. Sprinkle with 1/3 cup of the coconut and then 1/3 cup of cranberries.
- Starting from the long edge closest to you, roll across the dough to form a log.
- Using a piece of cotton (or unflavoured dental floss) cut the log of dough into 8 pieces. Place these (cut side down) onto the lined baking dish.
- Repeat process with the other half of the dough.
- Cover the dish lightly with plastic wrap, and allow to rise once again, in a warm spot. [If you would like to you can put them in the refrigerator at this point, and then just take them out an hour before you would like to cook them in the morning.
- Preheat the oven to 200 degrees Celsius.
Third and final act:
- Slide the puffily pretty rolls into the oven and bake for 20-25 minutes. Your rolls should be a beautiful golden brown, and a skewer inserted into the middle will come out clean.
- Remove rolls from the oven and while they cool a little prepare the frosting.
- To make the frosting simply mix coconut and icing sugar with enough water to make a thick paste.
- Drizzle frosting over warm rolls. Take a moment to revel in the blend of yeast, coconut, and warm fruit that will now perfume your immediate vicinity. This is life. This is good.
- Serve to your family, friends, or anyone who might randomly show up lured by the comforting promise that is baking bread. Or, gobble up as many as you can and enjoy some soul restoring alone time.