Yummy Mothers Day Scrolls

This week for lunchboxes I've been trying to change it up a bit. Sandwiches are great but I've been having a lot come home in the lunchbox, still untouched. And its only the first week back at school after the holidays!

This dough recipe is my absolute favourite go-to when making pizzas in a jiffy, or for a quick flatbread but not so good for loaves. The best part about it is there is no long waiting for the dough to rise so it makes it perfect to make on a school morning without having to fuss around the night before, or wake up at the crack of dawn. This week I've used this recipe to make scrolls. The kids favourite by far is the scroll with cheese and ham and they get gobbled down pretty fast. I thought however, for a weekend and/or a great mothers day morning or afternoon tea treat this version is perfect. It's really delicious, a perfect amount of tartness and sweetness and the dough comes up a real treat.

So, here's the recipe.

The Dough

1 1/2 teaspoons active dried yeast

1 cup lukewarm water
2 1/2 cups high grade flour

1 teaspoon salt

1 teaspoon sugar

2 tablespoons oil

Put the water into a small bowl and add a pinch of the sugar, stir to dissolve it. Then add the yeast and put aside for a few minutes.

While waiting for the yeast to activate, combine the flour, remainder of the sugar and salt into a mixing bowl. If you have an electric mixer fit the dough hook on the machine. When the yeast is ready pour it, along with the oil into the mixture and beat on medium for 10 seconds until it is all combined. Then increase the speed for 30 seconds and beat well.

Leave the dough for 10 minutes - don't worry about covering it even.

Filling:

Softened butter

2 tablespoons icing sugar

2 tablespoons dessicated coconut

1/2 cup frozen raspberries

handful of chocolate bits (white or dark, or both)

Roll out the dough into a rectangle shape to approx 1cm thickness.

Spread the butter thinly over the dough, but leave a 3cm gap at the bottom edge

Sift icing sugar over this evenly.

Sprinkle the coconut and then the raspberries over this evenly.

Add the chocolate bits.

Roll the dough up in a long sausage, as if making a sponge roll and using your finger and a little bit of water wet the gap at the bottom edge and seal the roll.

Cut the roll evenly into sections, I end up with roughly 8 scrolls.

In a lined cake tin (square or round) place the scrolls in snugly and bake for 30 minutes at 200 deg C.

When you take them out of the oven you can then drizzle some melted white chocolate on them, they'll look fantastic.

Eat and enjoy!