Wednesday, December 06, 2006

Cherry Custard Scrolls

It's still Cherry Season and the quality hasn't let up so I'm still finding ways to utilise this most delicious fruit.

I will be killing two birds with one stone, so to speak, as I'll take the opportunity to try a rich yeast dough recipe that's been tempting me from one of the latest acquisitions, Artisan Breads & Pastries by Avner Laskin.

I'll be combining the dough with thick egg custard and those poached cherries to create these tempting Cherry Custard Scrolls.


Cherry Custard Scrolls
[Makes about 20]

Sweet Yeast Dough:
⅔ cup cold milk
64 grams/2¼ ounces fresh yeast
1 large egg
150 grams/⅔ cup sugar
¼ teaspoon vanilla extract
385 grams/3½ cups plain flour
¼ teaspoon salt
75 grams /⅓ cup butter, cut into small cubes, softened

2 cups custard - use your favourite egg custard recipe, it needs to be cooled and thick
1 cup poached cherries, drained and juices reserved
1 egg, beaten
icing sugar, for glaze

Make Sweet Yeast Dough:

Place the milk, yeast, egg, sugar, vanilla and flour in the bowl of a mixer fitted with a dough hook. Beat for 3 minutes on low speed
Add the salt and beat for 7 minutes on medium speed.
Add the butter bit by bit, continue beating for 3 minutes.

The dough is quite soft and you may need to add a little flour to get a knead-able consistency. Form into a ball and place in a bowl - cover with plastic wrap and let it rest for 1 hour.

You'll need a well floured surface to turn out the dough. Cut the dough in half.

Take one half and press it down using your palms to make a rectangle. Roll it out to form a rectangle approximately 20x30cm (8x12 inches). It's good to do this on a flexible surface as it will make forming the scroll a lot easier.

Cover with 1 cup of custard, smoothing it across the pastry with a palette knife. Dot this with half of the cherries.

With the longest side facing you, roll the dough to form a cylinder.

Cut into 11 slices using a non-serrated knife and place them flat side down on a baking paper lined tray, leaving a little room for spreading.

Repeat with the second portion of dough.

Brush each slice with the beaten egg and bake in a preheated oven 180°C/350°F for 15 minutes or until golden.

Move the scrolls onto a wire rack to cool.

Make a glaze, using reserved liquid from the poached cherries and icing sugar - drizzle over the cooled scrolls. Let this glaze harden slightly before eating...if you can wait that long!


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  1. Haalo, there look absolutely wonderful!

    May I ask you something? I was wondering if the custard doesn't run out of the buns when you cut and bake them. Is there any special trick for this?

    This sweet dough is another one of your recipes that seems great to be used in a number of other recipes.

  2. Keep up the cherry posts, I love them!

  3. Thanks Patricia - it's not really a trick but the custard is really thick, like jam thick so it doesn't run out. During the cooking the exposed custard forms a skin keeping it soft within the scroll. With the dough you could do a lot of things - it's not really overly sweet or overly buttery so it does allow you a lot of scope.

    Thanks Brilynn, will do!

  4. they look gorgeous haalo!

  5. Thanks Nabeela - better still, they taste great!

  6. The scrolls are mouthwatering!

    Haalo, I have tagged you for a Meme. Pls check out my blog for details!

  7. Thanks Paz.

    Thanks WP - will check out the meme now!


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