Cherry scrolls

Equipment

• 1 Large bowl
• 1 Standing mixer with dough hook
• 1 Oiled bowl
• 1 Clean tea towel
• 1 33cm x 20cm baking tray
• 1 Baking paper
• 1 Rolling pin
• 1 Stick blender or food processor
• 1 Pastry brush

Instructions

1. Preheat oven to 200°C conventional (180°C fan-forced).
2. Line a 33cm x 20cm baking tray with baking paper, letting the paper hang over all sides.
3. Combine the flour, sugar, salt and yeast in a large bowl. Mix melted butter, milk and eggs together and add this to the flour mixture, mixing to combine.
4. Knead the dough for 8 mins using the dough hook attachment on your standing mixture. Form into a ball, place in an oiled bowl and cover with a clean tea towel.
5. Leave to rise in a draught-free place for 30 minutes.
6. Take a third of the dough and, using your fingers press it into and across the prepared baking tray.
7. Then, on a floured work surface and using a lightly floured rolling pin, roll out the remaining dough to a large rectangle (dough should be about 5mm thick).
8. Blitz the cherries using a stick blender or food processor and, using a pastry brush spread this over the dough rectangle.
9. Gently roll the pastry into a giant sausage.
10. Slice into rounds about 4cm thick and place, swirly-side up, on the dough base in the tray. They will swell and rise upon the second proving so don’t worry if there are gaps.
11. Brush with the egg and set aside for another 30 mins to prove again.
12. Mix together the sugar and cinnamon and sprinkle generously over the top.
13. Bake for 20 minutes or until the rolls are golden-brown.