Breakfast Club - Berry Scrolls

Its been a while since I've posted a 'Breakfast Club', mainly because its been a while since Hubby and I have enjoyed a civilised breakfast. But as it is nearing the end of January I think its high time we get ourselves back into some kind of routine, so without any further a do, here is our first Breakfast Club for 2010.

Berry Scrolls

125ml warm milk

7g dried yeast

2 tbsp caster sugar

1 egg, lightly whipped

300g plain flour

60g unsalted butter

100g frozen berries, thawed slightly (I used Summer Fruits)

1 tbsp caster sugar, extra

150g fresh ricotta

1 egg yolk

1 tbsp milk

Combine the milk, yeast and sugar in a bowl. Set aside in a warm, draught free place for 10 mins or until frothy. Add the egg and whisk to combine. Place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the yeast mixture and process until combined. Transfer to a bowl and cover with plastic wrap. Set aside in a warm, draught free place for 40 mins or until doubled in size.

Preheat oven to 180C. Line a baking tray with non stick baking paper. Turn the dough onto a lightly floured surface and knead for 3-5 mins or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle. Fold the short side closest to you over the middle of the dough. Fold the opposite side over to enclose. Roll out the dough to a 30 x 40cm rectangle. Repeat the folding and rolling process.

Combine the berries and extra sugar in a bowl. Spread the ricotta evenly over the dough. Spoon the berry mixture evenly over the ricotta. Starting with the longest side closest to you, roll up firmly to form a log. Cut cross ways into 6 even portions.

Arrange each portion, cut side up, side by side and just touching on the lined tray. Combine the egg yolk and milk in a bowl. Brush the egg mixture over the scrolls. Bake in oven for 30 mins or until golden. Serve warm.

Makes 6 (I got 12 out of mine though. Think maybe I was a bit cheap on the slicing process!)

www.taste.com.au

I made these last night and reheated them this morning in an oven heated to 150C for 10 mins. I have to admit that not all of them made it to this morning. Sis-In-Law was staying over last night and we each had to sample some fresh out of the oven last night. They are quite scrummy, although next time I think I'll add more berries ... and I'll try to get 6 large scrolls out of the dough too ;0)