Easy Berry Scrolls.
There are some recipes that change your life, and this is one of them.
The dough. No yeast. No resting. Absolutely no fancy bread maker. Just yoghurt and milk. That’s it.
Add the berries, and you are 30 minutes away from your very own freshly baked soft and doughy scroll, chock full of sweet, juicy berries – all hot, jammy, dripping down your fingers – ohmygoodness, so so YUM!!!!! Yes, we definitely need all those exclamation marks. Cos, that good AND that easy.
And if that wasn’t enough to convince you to get your bake on, here are some other things I know you will love about these, easy berry scrolls:
- You can enjoy them all year round. When fresh berries aren’t in season, just switch to frozen berries.
- They are awesome for using up any leftover berries hiding in your fridge at the end of the week.
- No nuts, means they make a totally awesome lunch box friendly snack.
- But, they’re also the kind of breakfast that makes getting out of bed on a work day worth it.
- They freeze like a dream.
- They are refined sugar free, but taste like a regular yummy sweet treat.
Of course, you don’t HAVE to make them. But, there’s that awesome feeling you get when you cook anything from scratch. Especially things involving homemade dough and fat juicy berries. And no one. Except for you. Needs to know just how simple they are. Go forth. Be smug. I won’t tell anyone…pinky swear.
Have you made my easy berry scrolls? What berries did you use? Can you believe that dough? How good is that freshly baked berry scrolls kitchen smell? Tell me. Tell me everything.Print
Hot juicy berries wrapped in a thick, soft dough, made with just yoghurt and flour. You won’t believe how easy it is to make these delicious berry scrolls.
- 3 cups of mixed berries fresh or frozen
- 3 cups self-raising flour
- 2 cups natural yoghurt
- 1 tsp vanilla essence or vanilla powder
- 50g butter
- 2 tsp cinnamon
- 2 tbs rice malt syrup or honey
- Preheat your oven to 180C/355F and line a shallow baking dish (I used a 28cm/11inch dish) with baking paper.
- Melt the butter. Set aside.
- Slice the strawberries (you can use other berries like raspberries and blueberries whole), then transfer the berries, rice malt syrup and cinnamon to a small bowl and stir until combined.
- Next, add the flour and yoghurt to a large bowl and mix until they come together to form a dough. Turn out onto a well-floured bench top and knead until the dough is smooth and holds its shape. This should only take a minute.
- Use a floured rolling pin to roll the dough into a rectangle about 1cm/half inch thick using your hands to help shape the dough if you need to. Brush the top of the dough with butter, reserving a little for the top of your scrolls. Finally, spread the berry mixture on top of the dough, leaving a 2cm border around the edge.
- Starting from the long side, use two hands to roll the dough into a long log. Cut the dough into 12 equal pieces and place them in the baking dish, touching side by side. If they don’t quite touch, squish them down using the palm of your hand. Brush the tops of the scrolls with the remaining butter.
- Cover the baking dish with foil and transfer to the oven. Bake for 10 minutes. Remove the foil and bake for a further 20-25 minutes until tops are golden and the scrolls are cooked through.
- Blackberries, blueberries, raspberries or strawberries. Work with what you’ve got. Because, any combo of berries is delicious in these buns.
P.S – Now we’ve got your snacks sorted, let’s get your dinner sorted too? Grab your FREE quick and easy weeknight dinner plan right here.