Smitten Kitchen uses melted butter in her scrolls.) I was excited to try Grumpy's Honeybunch's method of cutting the scrolls. Although my scrolls were not even and uniform, this way of cutting didn't press down on the dough like I usually find with my knives.
The scrolls smelled fantastic in the oven. Warm yeasty sweet spicy aromas filled the kitchen. They tasted delicious, not over sweet but quite filling. After all there was enough butter and sugar wrapped in these to soften the insides. These were more like the Coffee Scrolls that I grew up with than the Saint Cinnamon scrolls that dripped a sweet buttery filling. (NB Coffee Scrolls are a bit like Chelsea Buns in the UK, and they mostly don't contain coffee.)
I dobbed on a restrained blob of icing that was leftover from a cake I made about a month ago. I am not much of an icing person. In fact this is the third time I have used this batch of icing that has sat in my fridge for quite some time. Coffee scrolls don't have a lot of icing. I sometimes wish I could make their icing for nostalgia's sake. Then I am worried at finding out what is in it. It tastes so artificial.
Both E and Sylvia loved these scrolls with icing. I was quite happy to take a scroll to work for morning tea without any icing at all. Butter wasn't mentioned but I think my parents would have served these cut in half with some butter in the middle, like Coffee Scrolls are often eaten. We also enjoyed eating these for breakfast.
I am sending these to Susan of Wild Yeast for her weekly YeastSpotting event.
Previously on Green Gourmet Giraffe:
One year ago: Chia bread: revising olive oil bread
Two years ago: Noodles in Broth
Three years ago: Mr Natural Gourmet Vegetarian Pizza – heaps of vegies
Four years ago: Tom Phat: Funky fusion
Pumpkin Spice Scrolls
Adapted from The Lives and Loves of Grumpy's Honeybunch and Baker Bettie
- 7g or 2 1/4 tsp dried yeast
- 1/2 tsp salt
- 1 tbsp sugar
- 3/4 cup warmed soy milk
- 3/4 cup pumpkin puree, either fresh or canned
- 1 tbsp ground chia seeds and 6 tbsp water (equals 1 egg)
- 1 tbsp melted margarine (I used Nuttalex)
- 1 wholemeal plain flour, plus extra for kneading
- 2 cups white bread flour
- 1/2 cup brown sugar
- 2 tsp mixed spice (or pumpkin spice)
- 2 tablespoons margarine, softened (not melted)
role into 16 x 12 inch
On the Stereo:
Betty Blue Soundtrack: Gabriel Yared
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.