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Cake Eater's Coffee Scrolls

A community recipe by

Not tested or verified by Nigella.com

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Introduction

SPICY FRUIT DOUGH-METRIC. Not as complicated as it sounds. Read it though before attempting. yummy ,huge, tasty, easy to make If you have ever made bread you can do this!

SPICY FRUIT DOUGH-METRIC. Not as complicated as it sounds. Read it though before attempting. yummy ,huge, tasty, easy to make If you have ever made bread you can do this!

Ingredients

Serves: 2 loaves

Metric Cups
  • 1250 millilitres strong white bread flour (Unbleached )
  • 250 millilitres water (warm - blood heat)
  • ½ teaspoon honey
  • 2 teaspoons salt
  • 30 grams yeast
  • 2½ teaspoons bread improviser (or 2 teaspoons calcium ascorbate powder)
  • 1 teaspoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 250 grams fruit medley (from health food shop)
  • 125 millilitres mixed peel (if you like it)
  • 44 fluid ounce strong white bread flour (Unbleached )
  • 9 fluid ounce water (warm - blood heat)
  • ½ teaspoon honey
  • 2 teaspoons salt
  • 1 ounces yeast
  • 2½ teaspoons bread improviser (or 2 teaspoons calcium ascorbate powder)
  • 1 teaspoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 8⅚ ounces fruit medley (from health food shop)
  • 4 fluid ounce mixed peel (if you like it)

Method

Cake Eater's Coffee Scrolls is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place all dry ingredients, including spices and fruit mixture, in a large bowl and mix thoroughly. Then make a well in the centre.
  • Cream yeast and honey in a separate bowl, when it becomes liquid add the just warm water and the oil. Pour the liquid into the well.
  • Take the flour from the sides and sprinkle over the top of the liquid. Set the dish aside for around 20 minutes. ( a warm kitchen is a help)
  • Go find something else to do, do not hover waiting, this works best when ignored. Check to see if it has formed a lovely head of foam. This indicates the yeast I working well.
  • You have up to 2 hours to do the next stage, but 30 minutes will do. Mix thoroughly. When all the flour is absorbed check the consistency. It should be "tacky", with no pockets of flour. If needed add a little more water.
  • Flour your bench really well and tip out the dough. It will look sticky so use a spatula or pastry mixer and turn the sides into the center. When it is covered in flour just consolidate it into a ball and put back into the dish to rise.
  • Go away and leave it to rise about an hour, If you need to hurry it place it covered with a tea towel, near a sunny window. I have been known to pop it into the microwave for one minute on medium!!!! When it has risen 5cm (2 inches) it is ready. Again, if you are not ready you have about 2 hours to spare.
  • Turn onto a floured board and turn the edges into the centre. Cut off some of the dough and roll to about 15x8 x1/2 inches.
  • Brush with Melted butter and sprinkle with raw sugar and cinnamon. Roll it up like a Swiss roll and cut into 6 pieces.
  • Stand them cut side up in a greased spring form tin ,in a circle, with one in the middle. Set aside to improve as usual.
  • When risen, place them in the oven 230 C (450F) for 35 minutes, covering with foil ½ way through if they brown too much
  • Cool on rack and ice with coffee icing and sprinkle with walnuts. They should be about 3 inches high and taste wonderful. You can make the remaining dough into a loaf or more scrolls..
  • This a half of the printed measures. If you want more, just double it. It sounds a lot more complicated than it is, and you do not have to knead it to death like bread usually is!!!
  • Imperial. ¾ lb flour, 2pints water, 1 teaspoon honey, 4 teaspoons salt, 1lb fruit medley, 1 oz yeast Any questions will be answered. ASAP
  • Place all dry ingredients, including spices and fruit mixture, in a large bowl and mix thoroughly. Then make a well in the centre.
  • Cream yeast and honey in a separate bowl, when it becomes liquid add the just warm water and the oil. Pour the liquid into the well.
  • Take the flour from the sides and sprinkle over the top of the liquid. Set the dish aside for around 20 minutes. ( a warm kitchen is a help)
  • Go find something else to do, do not hover waiting, this works best when ignored. Check to see if it has formed a lovely head of foam. This indicates the yeast I working well.
  • You have up to 2 hours to do the next stage, but 30 minutes will do. Mix thoroughly. When all the flour is absorbed check the consistency. It should be "tacky", with no pockets of flour. If needed add a little more water.
  • Flour your bench really well and tip out the dough. It will look sticky so use a spatula or pastry mixer and turn the sides into the center. When it is covered in flour just consolidate it into a ball and put back into the dish to rise.
  • Go away and leave it to rise about an hour, If you need to hurry it place it covered with a tea towel, near a sunny window. I have been known to pop it into the microwave for one minute on medium!!!! When it has risen 5cm (2 inches) it is ready. Again, if you are not ready you have about 2 hours to spare.
  • Turn onto a floured board and turn the edges into the centre. Cut off some of the dough and roll to about 15x8 x1/2 inches.
  • Brush with Melted butter and sprinkle with raw sugar and cinnamon. Roll it up like a Swiss roll and cut into 6 pieces.
  • Stand them cut side up in a greased spring form tin ,in a circle, with one in the middle. Set aside to improve as usual.
  • When risen, place them in the oven 230 C (450F) for 35 minutes, covering with foil ½ way through if they brown too much
  • Cool on rack and ice with coffee icing and sprinkle with walnuts. They should be about 3 inches high and taste wonderful. You can make the remaining dough into a loaf or more scrolls..
  • This a half of the printed measures. If you want more, just double it. It sounds a lot more complicated than it is, and you do not have to knead it to death like bread usually is!!!
  • Imperial. ¾ lb flour, 2pints water, 1 teaspoon honey, 4 teaspoons salt, 1lb fruit medley, 1 oz yeast Any questions will be answered. ASAP
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