Blueberry Scroll Ring
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 45 minutes
- 450g/1lb. bread flour
- 125g/4ozs. caster or superfine sugar
- 1.5 teaspoons instant dried yeast
- 2 duck eggs (or 3 chicken eggs), lightly beaten
- 50ml/1.7flozs. water
- 1 teaspoon vanilla extract
- 150g/5ozs. butter, cubed, room temperature
- 1/2 teaspoon salt
- 1 cup blueberry jam
- Egg wash
For vanilla icing
- 1 cup icing sugar, sifted
- 2-3 tablespoons water
- 1 teaspoon vanilla extract
Step 1 - Mix the flour, sugar, yeast, eggs, water and vanilla together in the bowl of an electric mixer. Fit the mixer with a dough hook.
Step 2 - Knead for 3-4 minutes and then add the butter a few cubes at a time. Knead until elastic (around 10 minutes). Shape into a ball and place in a bowl and cover and place in a warm, draught free area. Allow to rise until twice in size (1-2 hours). Punch down and knead in the salt.
Step 3 - Line a 20cm/8inch spring form pan on the base and sides. Flour a large surface and roll out the dough until 40x30cms (16x12inches). Spread with the blueberry jam and roll up along the longest side. Cut in half lengthways and then twist carefully. Curl up into a circle and place in the tin and add the second piece curling that around it. Cover and place in a warm area and allow to double in size. Brush with eggwash.
Step 4 - Preheat oven to 180C/350F and bake for 20 minutes. Then cover (to prevent the jam burning) and bake for 25 minutes.
Step 5 - Mix the icing sugar, water and vanilla and make a vanilla glaze and drizzle over the warm bread.