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overhead shot of easter buns showing the icing decoration

Easter Scrolls

Robyn
Easter scrolls are a fun take on the traditional Easter bun recipe, hot cross buns. Soft dough spiced with hot cross bun spices is swirled with cinnamon sultanas, spread with a sugar glaze, and drizzled with lemon icing.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Dough resting time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Snack, Snacks | Lunchbox
Cuisine Australian, British
Servings 9 scrolls
Calories 378 kcal

Ingredients
  

  • 200 g milk
  • 50 g butter
  • 450 g plain flour
  • pinch salt
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ lemon zested
  • 7 g dried yeast
  • 35 g granulated sugar
  • 1 egg beaten

Sultana filling

  • 25 g butter softened
  • ½ lemon zested
  • 150 g sultanas
  • 30 g soft brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed spice

Glaze

  • 1½ tablespoons granulated sugar
  • 1½ tablespoons water

Icing

  • 50 g icing sugar
  • 2 teaspoons lemon juice or water

Instructions
 

  • Place the milk and butter in a small saucepan and heat over a low heat until the butter is just melted.
  • In a roomy mixing bowl, mix together the flour, salt, mixed spice, ground cinnamon, ground nutmeg, lemon zest, dried yeast and sugar.
  • Stir in the beaten egg and warm milk.
  • Mix to make a soft dough then knead for 7 minutes by hand or 5 minutes in a stand mixer until smooth and elastic. (If making in a bread machine, see note below)
  • Place in a clean bowl, cover with a clean tea towel and leave in a warm place for 1-1½ hours, until the dough has doubled in size.
  • Tip the dough out onto a lightly floured board and roll out to a rectangle size 20cm x 30cm (8" x 11")
  • Mix 25g softened butter with the lemon zest and spread this in an even layer over the dough, then sprinkle over the sultanas.
  • Mix the brown sugar with cinnamon and mixed spice and then sprinkle this in an even layer over the sultanas.
  • Press down the long side closest to you on the board. Take the opposite long edge and roll tightly towards you.
  • Cut the roll into 9 even sized pieces - around 4-5cm thick (1.5-1.8")
  • Line the bottom (not the sides) of a 20cm x 20cm(8" x 8") square tin with baking paper and place the scrolls, cut facing up, into it, leaving an even gap between them all.
  • Cover with a tea towel and leave in a warm place for 30-40 minutes until the scrolls have grown and are now touching.
  • Preheat the oven to 180˚C fan/ 200˚C / 356˚F Convection / 392˚F
  • Place the scrolls into the oven and bake for 20-25 minutes, checking after 15 minutes - if the scrolls are starting to brown and the sultanas are catching then cover with foil.
  • Once baked, leave to cool in the tray for 5 minutes before topping with the glaze.

To make the glaze

  • Heat the sugar and water in a small saucepan over a low-medium heat, stirring until the sugar has dissolved.
  • Brush the glaze over the tops of the scrolls.
  • Leave for 5 minutes and then turn out onto a wire rack to cool completely. When completely cold, ice the scrolls.

Icing

  • Sift the icing sugar into a bowl, add the lemon juice (or water) and mix.
  • Using a teaspoon, drizzle over the scroll to make a 'cross' shape on each scroll.
  • Leave for a few minutes for the icing to set, then enjoy!

Notes

Flour – plain flour or all purpose flour.
Sugar – three types of sugar are used in this recipe: granulated sugar in the dough and the glaze, soft brown sugar for that caramelised cinnamon swirl, and icing sugar / confectioners sugar for the icing.
Butter – I prefer to use unsalted butter in this recipe. If all you have is salted butter then it’s fine to use that, but don’t add any extra salt to the dough.
Lemon – fresh lemon zest adds a bright citrus flavour to the dough and the filling, and lemon juice adds a sharp note to the icing. You can substitute it with zest and juice from a small orange if you prefer.
Sultanas – you can also use raisins instead, or mixed dried fruit.
Spices – mixed spice, ground cinnamon and ground nutmeg are in the dough, with an additional sprinkle of mixed spice and cinnamon in the sultana layer. Mixed spice: This British spice mix is a blend of spices used in baking. If you are not able to get it, pumpkin pie spice is a good substitute.
Egg – an egg enriches the bread dough and lightens the texture.
Yeast – dried instant yeast. Make sure the yeast is in its use by date to ensure the dough rises.
Salt – kosher or sea salt.
Making scrolls in the bread machine: Place dry ingredients into the bowl of the bread maker, add the egg and warm butter-milk mixture then set the machine to 'knead and rise.' Once risen (mine takes 1.5 hours), tip out the dough, roll and top, leave for a second rise and bake as above.
Milk Temperature: If the milk gets too hot, let it cool in the pan for a few minutes before adding to the flour mixture.
Make sure your yeast is active.
Heat the sugar and water for the glaze over a low heat. You want the sugar to dissolve. 
Icing: Instead of the lemon icing, you could make it with water or fresh orange juice.

Nutrition

Calories: 378kcalCarbohydrates: 69gProtein: 8gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 38mgSodium: 81mgPotassium: 250mgFiber: 3gSugar: 26gVitamin A: 276IUVitamin C: 7mgCalcium: 59mgIron: 3mg
Keyword easter baking, Easter buns, hot cross buns, Sultana scrolls

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