Ingredients
Dough
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½ cup (75g) wholemeal plain flour
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½ cup (75g) plain flour
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½ tsp ground cinnamon or Queen Cinnamon Baking Paste
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1 tsp dried yeast
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2 tbsp Equal Spoonful
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1/2 cup (125ml) lukewarm low-fat milk
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1 tsp Queen Vanilla Bean Paste
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2 tsp butter
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2/3 cup (80g) fresh or frozen raspberries, defrosted, roughly chopped
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1 large ripe pear, peeled, cored, finely chopped
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¼ cup Equal Spoonful, extra
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½ tsp ground cinnamon
Filling
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2 tsp butter
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2/3 cup (80g) fresh or frozen raspberries, defrosted, roughly chopped
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1 large ripe pear, peeled, cored, finely chopped
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¼ cup Equal Spoonful, extra
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½ tsp ground cinnamon or Queen Cinnamon Baking Paste
Method - Dough
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1
Place flours, cinnamon, yeast and Equal Spoonful in a medium bowl. Stir well. Add the milk and vanilla and use a flat-bladed knife to mix until just starts to come together. Turn out onto a lightly floured surface and bring together to form a ball. Knead dough for 5-10 minutes or until smooth and the dough bounces back when you push a finger into it. Transfer to a bowl. Cover with a piece of plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 1 ½ hours, or until doubled in size.
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2
Line a baking tray with baking paper. Use your fist to punch down the dough until it returns to its original size. Use a rolling pin to roll out on a lightly floured surface until a 25 x 30cm rectangle.
Method - Filling
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1
Brush the dough with most of the butter. Sprinkle over the raspberries, cinnamon and 2 tablespoons of the extra Equal.
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2
Starting from one of the long sides, roll up dough tightly to enclose the filling. Cut the roll into ten even-sized pieces. Arrange the scrolls in a circular pattern, placing 8 around the outside and two in the centre, to form a flower shape, leaving 1-2cm between each scroll. Cover with a clean tea towel and set aside for 30 minutes to rise again.
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3
Preheat oven to 170°C (fan-forced). Brush the scrolls with the remaining spread and Bake for 20-25 minutes or until the dough is cooked through and light golden. Sprinkle over the remaining Equal. Set aside on the tray to cool for 20 minutes before serving.
Tip – Keep scrolls in an airtight container for up to 2 days or wrap individual portions in plastic wrap and place in resealable freezer bags. Freeze for up to 3 months.
This recipe is thanks to our friends at Equal. Click here to see the original recipe and discover more healthier baking recipes.
Recipe note:
If using Queen Cinnamon Baking Paste in this recipe, simply add to dough when adding wet ingredients. For the the filling mix the butter with Queen Cinnamon Baking Paste before spreading over dough.
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