Berry Cheesecake Scrolls

Fluffy vanilla scented bread wrapped around berry jam and cream cheese, drizzled with lemon glaze.

Ingredients:

• 1 and 1/2 cups (350 mls) full fat milk
• 1 vanilla bean
• 1 tablespoon sugar
• 1 and 1/2 teaspoons active dried yeast
• 1 and 3/4 cups (250 grams) all purpose flour
• 1 and 3/4 cups (250 grams) bread flour
• 1 teaspoon salt
• 2/3 cup berry jam
• 4 ounces (115 grams) cream cheese
• 2-3 tablespoons demerara sugar (optional)
• 1/4 cup icing sugar
• a few teaspoons lemon juice

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Standing mixer with a dough hook is a nice-to-have but these can easily be made by hand

Directions:

Measure out the milk into a microwave safe bowl. Split the vanilla bean and scrape the seeds out. Add the seeds and the pod to the milk. Microwave on high for 60 to 90 seconds until the milk is warm to the touch.

Remove the vanilla pod and add the sugar. Use any sugar, it’s just to add a little sweetness to the dough. Whisk it a couple of times and then sprinkle over the yeast.

Wait for the yeast to foam up. It will take about 10 minutes.

In the bowl of a standing mixer, or a large mixing bowl if you are working by hand, mix together the flours and the salt. Pour in the milk mixture.

Mix the dough together roughly and then leave it to sit for 10 minutes. This will give the flour time to absorb liquid and make kneading easier. Using the dough hook of your standing mixer, knead the dough for 5-7 minutes until it is smooth and pliable.

If you’re working by hand, tip the dough out onto a lightly floured surface and knead for 8-10 minutes. It should form a smooth ball when it’s ready.

Pop the dough back into the bowl and cover it with a plastic bag. Leave it in a warm place until it’s doubled in size. Tip the dough out onto the bench. You may need to flour very lightly but I found this dough doesn’t really stick.

Roll the dough out into a large rectangle. It doesn’t really matter what the proportions are so long as it’s rolled fairly thin. Mine was approx. 50cm by 30cm.

Spread the jam thinly over the dough, leaving a 2 inch border on the long side nearest you. Use a thick textured jam. You will see why a slightly runny jam can be problematic soon.

Festoon the dough with little nubbins of cream cheese.

Now begins the fun part. Starting with the side furthest from you, roll the dough up into a sausage. Rolling towards yourself gives you the best control.

When you get near the end, pause and use a teaspoon or butter knife to tuck any stray bits of cream cheese under and tidy up the jam.

To seal the roll brush the border you left with a little water. Pull the edge closest to you up and pinch it to the outside of the roll. This is much easier than continuing to roll towards you, as the jam can get pushed out by the rolling get in the way.

Now that the roll is sealed, gently turn the roll over so it’s sitting seam side down so the weight of the roll will help the dough stick together.

Trim the ends of the roll where they are a bit ragged. Slice the roll into 12 even pieces. This is messy. Especially if your jam is on the runny side.. Place each into the well of a regular muffin or friand tin. If your tin is non-stick you should be all good, otherwise grease them with a little butter.

As you can see, I have some jam seepage. Looks a bit murder-y right now. Not to worry you can cover up a lot with a bit of glaze… Leave the scrolls in a warm place to double in size.

While the dough is rising heat the oven to 200C (400F). At this stage you can sprinkle the tops with a little demerara sugar to add a nice crunch. Bake the scrolls for 15-18 minutes, until the centre’s have risen up like a rose and they are golden brown.

Let the scrolls cool slightly before removing from the tins. Don’t let them cool completely in the tins as the jam will set up and stick like crazy.

Mix the icing sugar and lemon juice to make a glaze. There’s not meant to be much jeez. Drizzle over the scrolls.

Cook’s Notes:

• Use any jam you have available and these scrolls will be delicious. Marmalade would also be amazing, just make up the glaze with water instead
• If you want to bake these as a pull-apart loaf, nestle the slices together in a 9 inch round tin, as they rise they will stick together. Bake for 25-30 minutes

 – These scrolls are best on the day they are made, and are still lovely the next day. If you want to keep them I suggest freezing and serving slightly warm – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.