How To... Make Scrolls
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RASPBERRY &
PINK PEPPERCORN
POLENTA SCROLLS
PREP + COOK TIME 45 MINUTES MAKES 82 cups (300g) white spelt flour,
plus extra, for dusting
½ cup (85g) fine polenta
1½ teaspoons baking powder
pinch of salt
½ cup (125ml) buttermilk
¼ cup (85g) rice malt syrup
1 teaspoon pink peppercorns
1 teaspoon vanilla extract
1 tablespoon finely grated blood
orange rind
¼ cup (85g) rice malt syrup, extra
75g fresh raspberries1 Preheat oven to 180°C/160°C
fan. Grease an oven tray; line with
baking paper.
2 Combine flour, polenta, baking
powder and salt in a large bowl. Make
a well in the centre. Add buttermilk
and malt syrup. Using a flat−bladed
knife, cut liquid through dry ingredients
until it forms a rough dough.
3 Crush pink peppercorns with
a mortar and pestle. Stir in extract,
rind and 1 tablespoon of the extra
malt syrup.
4 Turn out dough onto a floured
surface; knead lightly. Press out into
an 18cm x 28cm rectangle; spread
with peppercorn mixture. Tear
raspberries into smaller pieces;
arrange on dough.
5 Starting from one long side, roll
up dough to form a log. Cut log into
eight slices. Place slices 5cm apart,
cut−side up, on tray.
6 Bake scrolls for 25 minutes or
until risen and lightly golden. Brush
hot scrolls with remaining extra malt
syrup. Serve warm.STEP-BY-STEP
1 DOUGH INGREDIENTS
Have all the ingredients measured,
and buttermilk at room temperature,
before combining. Mixing the
ingredients together with a flat−bladed
knife in a cutting motion, ensures less
handling of the dough, resulting in
a lighter texture.2 PEPPERCORN MIXTURE
Make sure peppercorns are well
crushed. If you don’t have a mortar
and pestle to do this, you can place
peppercorns in a plastic food storage
bag and use a heavy−based saucepan
to pound the peppercorns instead.
You can buy a mortar and pestle at
most kitchenware outlets and some
major supermarkets.3 READY TO ROLL
Lightly dust a flat work surface with
extra white spelt flour, then press
or roll dough into a rectangle. Make
sure peppercorn mixture is evenly
spread over dough. Be careful not to
over−dust, as this extra flour will get
incorporated into the scroll dough.4 FINISHING TOUCH
Use a large, sharp knife to cut the
dough log into equal pieces; this
will ensure even cooking times.
When placing the scrolls onto the
oven tray, be sure to leave
enough room between
them for spreading.