Vanilla and Strawberry Jam
Ingredients
- 3 cups (375g) plain flour
- 2 1/2 tsp (10g) dry yeast
- 2/3 cup (165ml) soy milk, warm
- 1/3 cup (85ml) coconut yoghurt
- 2 tsp (10ml) vanilla
- 2 tbsp (30g) sugar
- 1 tbsp (15ml) oil
- 1/4 tsp salt
- 200g strawberries, hulled and sliced
- 1 tsp (5ml) vanilla extract
- 1 tsp sugar
- 1/2 tsp cinnamon
- 1/3 cup strawberry conserve
- 1 cup (110g) icing sugar
- 2 tbsp (30ml) almond milk
- 1/2 tsp beet powder (optional, for colour only)
Preparation
Dough
Add all the scroll ingredients to a mixing bowl and combine, then turn on to a lightly floured bench and kneed for 6-8 minutes or until smooth and elastic
Place in a oiled bowl and leave in a warm spot for 1 hour, or until dough has risen
While the dough rises, add cut strawberries, vanilla, sugar and cinnamon to a bowl
Combine and set aside
Grease a 8 inch square tin (or similar) and set aside
Filling
Turn risen dough onto a lightly floured bench and roll out to a thin rectangle
Spread strawberry conserve over the dough, leaving a 1 cm border
Spread the strawberry cinnamon mixture on top
Starting from the long edge, roll dough into a tight log
Cut into 9 rounds* and place in your prepared tray
Leave scroll in a warm spot for a further 30 minutes
Preheat the oven to 170c/340f, then bake for 25-30 minutes or until golden brown
Remove from oven, and brush the tops with extra strawberry conserve
Icing- allow scrolls to cool for a few minutes
Whisk together icing ingredients in a small bowl, until smooth
Pour over hot scroll, and enjoy immediately
Notes; *scrolls will keep in the fridge, in an air tight container, for 3 days
The easiest way to create neat rounds is to use detail floss to cut then
Take a strand of floss and place it under the log
Cross the floss on the top side of the log and pull
Repeat until all scrolls have been cut
