blueberry lemon scrolls

blueberry lemon scrolls

• 3 Jul 2022

 

I have a love/hate relationship with Instagram. I came late to the Instagram party and whilst it doesn't seem to benefit me or my blog in any measurable way, it does introduce me to new people and new recipes.

 

 

Last week I saw a photo of a blueberry cinnamon roll on Instagram and instantly knew I needed such a thing in my life. I have a killer cinnamon roll recipe thanks to Sarah Kieffer and a good cream cheese icing recipe; I just needed to find a blueberry filling. Blueberry jam would have been perfect but it wasn't available in the supermarket and I didn't want a gloopy starch thickened filling so I went on the hunt for a blueberry filling made with blueberries, sugar and lemon.

Once I found a filling recipe I went into action. The filling was quite liquid and I was a bit concerned I would lose all the filling during the rolling process so at the last minute I brushed the dough with melted butter (because why ever not?) and sprinkled the butter with some almond meal to thicken the filling a little. I then refrigerated the roll for an hour or so before cutting it into pieces and it seemed to do the trick.

  

Here's my recipe for blueberry lemon scrolls which makes 8-10 scrolls depending on how large you like your scrolls. For all my recipes I use a 250ml cup, a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C. 

 

 

 

Blueberry lemon scrolls - inspired by Broma Bakery; scroll recipe adapted from Sarah Kieffer and the filling came from Bread by Elise.
Dough

2 eggs at room temperature

90 mls milk, lukewarm

30 mls honey

1 tsp vanilla extract

2 cups (300g) plain flour 

1 tsp yeast

½ tsp salt

75g room temperature unsalted butter, cut into small pieces 

Blueberry lemon filling  

200g fresh or frozen blueberries

100g sugar

2 tsp lemon juice 

1 tsp lemon rind

30g unsalted butter, melted and cooled 

1 tbs almond meal

Pinch salt

Lemon cream cheese icing

30g unsalted butter, room temperature 

60g cream cheese, room temperature 

1/2 tsp vanilla bean paste

Pinch salt

1 tsp lemon rind

1 cup icing sugar, sifted 

 

Method

Grease a large bowl. Combine the eggs, milk, honey and vanilla in a large measuring cup.

 

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours

Blueberry Lemon Filling

Place the blueberries, sugar, lemon juice and rind into a small saucepan. Bring the mixture to a boil while constantly stirring. Taste to see if it's sweet enough for your liking and add more sugar if desired. Once the mixture has come to a boil, reduce the heat to med-low, and let it simmer for 10-20 minutes until it is very thick and jam-like. Transfer the filling to a bowl, cover, and let it cool to room temperature before placing it in the fridge.

 

Shape the dough

Flour a work surface and knead the dough 10 to 12 times to activate the gluten. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature. 

 

 

Grease and line a 26cm pan with baking paper and set to one side. On a well-floured surface roll the dough out into a long rectangle about 16 x 12 inches. Brush the dough with the melted butter, sprinkle over the almond meal and the salt, and then spread the blueberry filling all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together. Refrigerate the roll for an hour to firm up the dough and the filling.

 

 

Remove the dough from the fridge and use scissors or a sharp knife to cut the dough into 8-10 equal pieces. Transfer the pieces to the prepared pan and place them cut side up. I tucked the loose ends of the roll underneath. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 and 1/2 hours. 

 

Preheat the oven to 180°C, conventional. Remove the plastic and bake the rolls for 25-30 minutes on the centre rack or until the rolls are golden brown, rotating the pan halfway through. While the rolls are baking, prepare the icing. 

 

Icing

Place the butter, cream cheese, vanilla, salt and lemon rind into a medium size bowl. Using a hand beater, mix on medium until smooth and creamy. Add the icing sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes. 

 

When the rolls are ready, transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes then top with the rest of the icing and serve. 

 

If you’d like to make overnight rolls then prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan,) then cover them loosely with plastic and refrigerate for up to 18 hours. 

 

When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) until puffy. Bake as directed (they might take slightly longer to bake).

 

I had one of the rolls for my breakfast and it was fluffy, filled to the brim with blueberries and so tasty. I shared the goodies with my neighbours but I do have 2 scrolls tucked away in the freezer for a rainy day.

 

See you all again next week with some more baking from my kitchen. 

 

Bye for now, 

 

Jillian