ginger scrolls

A few weeks ago I had a hankering for ginger and wondered if ginger scrolls were a thing. I looked online and couldn't find a recipe so I made one up.

I just used my cinnamon scroll recipe, reduced the quantity of cinnamon and added ground and crystallised ginger to the filling and fresh ginger to the syrup.

I only used half the dough (the other half is in the freezer waiting to be used) and that made 8 scrolls so the full batch would yield 16.

Once the scrolls were cooked I doused them with some ginger and lemon infused syrup. I had one with a cup of tea and the rest I froze. The verdict, a gently ginger scroll, a perfect weekend treat.

Here's the recipe for you which makes 16 scrolls. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Ginger Scrolls - makes 16
90g butter              
170 mls milk                              
2 tsp vanilla                         
400 gm plain flour  
½ tsp salt                                
40g caster sugar 
10g dried yeast   
1 egg, beaten

30g melted butter 
Granulated sugar

80 g of soft butter
100g granulated sugar
1 tsp golden syrup
3 tsp ground ginger
1 tsp cinnamon
30 g almond meal
¼ cup finely chopped crystallized ginger

Syrup - optional
1/3 cup water
1/3 cup caster sugar
Small piece of fresh ginger
1 strip of lemon rind

Melt butter in a small saucepan over low heat, add milk and vanilla and heat until lukewarm. Mix flour, salt, sugar and yeast in an electric mixer fitted with a dough hook. Make a well in the centre, then, with motor running, pour milk mixture and beaten egg into the well and knead until smooth and shiny (2-3 minutes).  

Transfer the dough to a buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (1 hour). While the dough is rising, make the filling. In a small bowl, cream together the butter, sugar, the syrup and the ground ginger and cinnamon. Mix in the almond meal to form a paste, ensuring there are no lumps in the mixture.

Lightly grease two 12 cup muffin tins or line each with a paper liner. Knock back the dough on a lightly floured surface then divide in two. Roll out one half to a 20cm x 35cm rectangle. Brush the edge of the dough with water before evenly spreading the filling over the dough to within a cm of the edge. Sprinkle the finely chopped ginger over the top of the filling. Start rolling the dough tightly from the long edge then with a sharp knife or scissors cut crosswise into 8 even pieces. Place each roll into the prepared muffin tray then coat the buns with the remaining melted butter and sprinkle each bun with a little sugar. Repeat the process with the second piece of dough. Cover the scrolls with a tea towel or place inside a large plastic bag and stand in a warm place to prove (30 minutes – 1 hour). 

Preheat the oven 180°C. Place the muffin pan on the middle shelf of the oven and bake for about 25 minutes or until the buns have risen and are well browned. Repeat with the second tray. While the scrolls are baking make the syrup, if using.

Bring sugar and water to a simmer and stir until sugar dissolves. Add the piece of ginger and lemon rind bubble the syrup for a few minutes until the syrup thickens a little. Remove from heat and set aside to cool allowing the ginger to steep in the syrup. As soon as the scrolls leave the oven, drizzle 1-2 tbs of the syrup over each bun. Cool in the tray for 15 minutes to let the buns absorb the syrup and then cool to room temperature on a wire rack. Can be eaten warm or at room temperature.

See you all again soon with some more baking from my kitchen.

Bye for now,


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