Jam Scrolls

I have made these jam scrolls three times so far and every time they disappear before I can even get the camera out.

You can use the base recipe and then add whatever filling you like in the middle, so far I have used blackberry jam, strawberry jam and these ones were filled with breakfast marmalade.

Jam Scrolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Scrolls
Ingredients
  • 100ml lukewarm milk
  • 60g caster sugar
  • 7g dry yeast or 20gr fresh yeast
  • 3 eggs, room temperature
  • 500g plain flour
  • 50g partially melted butter
  • jam filling of your choice
Method
  1. combine milk, sugar and yeast in a jug, if using dry yeast, allow to stand for about 5 minutes to activate, it should froth a little. if it doesn't it may not be active so best start again
  2. place yeast mixture in a bowl of a mixer with a dough hook and start mixing
  3. add eggs and a pinch of salt and continue mixing
  4. add flour whilst mixer is still going and then slowly add the butter and mix on low until mixture is well combined
  5. increase speed and allow the dough to knead for another 5 minutes until smooth and elastic
  6. take the dough out of the bowl, spray bowl with oil spray and place dough back in and cover with plastic wrap
  7. allow to stand in a warm place for about 1 hour or until doubled in size
  8. take the dough out onto a lightly floured surface and knead for about 30 sec
  9. roll out to a rectangle, 30 x 60cm with the longest side facing you
  10. spread with jam of your choice leaving a few centimetre border all around, if the jam is too thick, microwave for about 10-20 seconds to soften
  11. roll dough from the longest side to form a long thin roll, cut into 12 even pieces and place in a greased 20x30cm pan allowing room for them to expand
  12. sprinkle with raw sugar, cover with plastic wrap and place in a warm spot for another 30 minutes or until doubled in size
  13. preheat oven to 180C and bake until golden, about 25-30minutes, you may need to check half way through baking time and rotate pan
I hope you enjoy this and if you don’t have an electric mixer with a dough attachment you can knead it all by hand, about 8-10 minutes until it’s elastic and smooth

 

A few of you asked about the girls, we have four now,  a couple of Isa browns, a Golden laced wyandotte and a Black Ancona.  
 
They are great to have around but anything new in the garden they will dig up so veggies need to be covered as they can be destructive.
 

Happy Wednesday to you all ♥

Cathie
  • Yummo Cathie – thanks for sharing – You've made me hungry now – off to raid the cupboard.
    Carmel
    x

  • Hi Cathie,

    those look yummy my little one would like those anything with dough and jam he loves 😉 Happy wednesday to you also, dee x

  • Drool!

  • YUMMO! i can smell them from here!

    x

  • errr, the scrolls that is. not the chooks.

    x

  • happy Wednesday to you too. I'm your latest follower. Have been "lurking here for awhile, I hope you don't mind. I guess they are best eaten hot. thank you.
    Jill

  • Mmmmmmmmmmmmmmmm – those look sooooo good!!

  • Is this one of those cases where it's OK to cook with Nutella?? They look so indulgent, mmmm. They are so neat & delicious, i bet they disappear, love Posie

  • Thanks Cathie! they look delish! Your girls are gorgeous by the way x

  • Mmmm they look yum yum yummy, I might give these a go at the weekend with the kids, I have never used yeast before though and don't have a dough attachment but I'm sure I will manage. thanks xx

  • Gorgeous looking chooks. Im seriously thinking of getting a couple; used to have them but not for quite some time.

    My dough hook and I dont get along; it likes to "eat" my dough right up into the mixer. Scrolls look yum though!

  • Yummm..delicious! Lovely looking scrolls and very pretty chooks 🙂

  • Yumm – these look good. I made something similar with a vegemite and cheese filling – might have to try this recipe too:)

  • I made these tonight! I hope the husband and son love them just as much as your family does. (I unfortunatly can't eat them.)

  • Hmmm, i like these – so yummy with a good cup of coffee! Am off for lunch 😉

  • Oh Yum ! Cathie these look SO delicious! I'm not surprised they don't last long 🙂
    So, I have been out of the blog loop for a little while (damn life getting in the way of my blogging) but I just wanted to let you know that I love your blog. Your beautiful photos and snippets of your life inspire me. I hope that your 'sadness' has gone, or at least reduced and you finding more to make your smile than frown.
    Have a lovely Thursday sweet Cathie, Dee x

  • yummm! ezra keeps feeding the girls with your sprinkles feature. : )

  • TK

    Thankyou Cathie, I have a special afternoon tea this Sunday and was wondering what else to make and I think these scrolls could just fit the bill! Always love your inspiration, TK xx

  • Cathie, dear, useless to say I envy your baking skills…oh, Lord, I wish I could bake something one day…
    Love you!!
    Bela

  • I'm still yet to make proper scrolls… I think that needs to be seriously looked at. These look like they would last about 30 seconds round here. Yum!
    Your girls look lovely. Cheeky buggers for digging up your garden, but still lovely.

  • They do look good! Yummo, thanks for sharing x

  • Oh wow! I was about to get up and make some crumpets, but now I've seen these I've changed my mind. My girlies will be thanking you in an hour or so. X

  • Yum. A pity I'm dieting or I would definitely make these… but bread is my downfall!

    I wanted to ask about your chookies… did you introduce new ones to an existing group? I'd love to know how that went. We have two plymouth rocks, and I'd like to add another one or two but I don't want any bickering!

    Hope you're having a lovely weekend. I just spotted Amelie's easter bonnet on your latest post. Truly gorgeous little birds. They look like they'd make gorgeous cupcake toppers!

  • Thanks for sharing this recipe. I made them this morning with mulberry jam and they were delicious! Especially straight out of the oven – oh my!