Ingredients
For the Dough:
7g dry yeast
1/2 cup warm milk
1 tsp white sugar
100g unsalted butter melted (plus more for greasing)
1/2 cup milk
1/3 cup caster sugar
1 tsp vanilla extract
2 & 2/3 cup plain flour
Pinch of salt
For the Filling & Glaze:
1/2 jar Beerenberg Farms Australian Strawberry Jam
1/2 cup milk
2 tbsps Beerenberg Farms Australian Strawberry Jam
2 tbsps softened butter
2 cups icing sugar
Directions
Combine the yeast, milk and sugar in a small bowl and leave for 5 minutes until foamy.
In a seperate bowl, combine the butter, milk, sugar and vanilla, before stirring in the yeast mixture.
In a large bowl mix together the flour and salt, before adding the wet mixture. Either using a dough hook on a mixer or hands, knead for 4 minutes until a dough forms that’s tacky (not sticky).
Brush a bowl with melted butter, put the dough in, cover and allow to rise for 1 hour.
Punch the dough down and roll out to 1cm thick.
Evenly spread the strawberry jam over the dough. Slice the dough into 6 strips, lengthways. Roll each strip to form a scroll.
Assemble in a greased baking dish a couple of centimetres apart. Cover and allow to rise in a warm spot for an hour.
Pour the milk over the scrolls and bake for 30 minutes at 180C.
While the scrolls rest for 5 mins, mix together the glaze ingredients before spreading over the scrolls. Enjoy!
