Brioche Blueberry Pumpkin Scrolls

The smell of bread baking does something to the senses—it's comforting, nostalgic, and impossible to resist. These blueberry scrolls are light, airy, soft, and utterly delicious. Perfect as a special after-dinner treat.

The pumpkin in the dough is optional, but it adds a gentle warmth and golden hue to the bread. A fresh blueberry filling, cooked down to a thick, jammy sauce, brings natural sweetness and a burst of flavour to every bite.

These scrolls are inspired by classic brioche, but with my own twist.

EQUIPMENT:  A standard mixer with dough hook, (if you prefer to knead the dough by hand, see below for instructions. 1 large mixing bowl, baking tray and baking paper, cooling rack

BEFORE YOU BEGIN

Poolish is a pre-ferment used in bread making espeically french baking. In this instance it is made and set aside for 30-60 minutes then added to the rest of the dough ingredients.

INGREDIENTS FOR POOLISH

2 tablespoon plain all purpose flour

2 1/2 teaspoons active dry yeast

2 teaspoons sugar (I use raw sugar)

45g or 45ml dairy-free milk

45g 0r 45ml lukewarm water

METHOD

*Place dry ingredients in a medium size bowl and mix to incorporate.

*Mix milk and water together in a pouring vessel and add to dry ingredients.

*Mix together to form a thick wet batter.

*Cover bowl with plastic wrap.

*Set aside to ferment for 30-60 minutes, depending on room temperature.

*Poolish is ready when it is bubbly, you will see small active bubbles on the surface.

DOUGH INGREDIENTS

1 recipe of the poolish

262g or 1 3/4 cup all purpose flour

4g or 3/4 teaspoon Himalayan pink salt

60g or 1/4 cup pumpkin puree (optional may leave out and add extra milk)

65g or 1/4 cup melted dairy-free butter

3-4 tablespoon dairy-free milk as needed

METHOD FOR DOUGH USING STANDARD MIXER

*Add poolish, flour, salt, pumpkin pure'e and melted butter into the bowl of a standard mixer.

*Mix on low speed until combined.

*Gradually add the milk, slowly mixing until the dough comes together. (You may not need all of the milk).

*Increase to medium speed and knead for 5-10 minutes, until dough is smooth and elastic and gluten has developed.

METHOD FOR DOUGH BY HAND

*Place all the dry ingredients into a large mixing bowl. Use a whisk or your hands to mix them together evenly.

*Add the poolish, pumpkin purée and melted butter to the bowl. Begin mixing with a wooden spoon or your hands until incorporated.

*Slowly pour in the milk a little at a time, mixing as you go. Once the dough starts to come together, switch to using your hands.

*Turn the shaggy dough out onto a lightly floured surface. Begin kneading by pressing the dough away from you with the heel of your hand, then folding it back and repeating.

*Continue kneading for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. You can sprinkle a little more flour if needed, but avoid adding too much.

*Shape the dough into a tight ball. Place it in a lightly oiled bowl, turning it once to coat the surface.

*Cover the bowl with plastic wrap. Leave it in a warm place to rise until doubled in size—this may take up to 1 hour depending on room temperature.

FIRST RISING

*Turn the dough out onto a lightly floured surface.

*Shape it into a tight ball.

*Place the dough into a lightly oiled bowl and cover with plastic wrap.

*Set the bowl in a warm place and allow the dough to rise until doubled in size. This may take up to 1 hour depending on the room temperature.

WHILE THE DOUGH IS RISING MAKE THE BLUEBERRY SAUCE JAM

BLUEBERRY JAM

260g or 1 1/2 cups fresh or frozen blue berries (defrost)

2 tablespoon maple syrup

2 teaspoon lemon juice

1 teaspoon lemon zest

1 tablespoon cornflour or other thickener (add 2 teaspoon water to form a paste)

METHOD

*To a medium size sausepan add thawed blueberries, maple syrup, lemon juice and zest.

*Bring berries to a gentle boil turn down to a simmer. Cook berries for a few minutes until they soften and breakdown.

*Break berries down further by giving the mixture a few zaps with a stick blender or mash with a large spoon.

*Mix cornflour and water to a thin paste. Add paste to the berries and stir until thickened.

*Set aside to cool down.

ASSEMBLE BLUEBERRY PUMPKIN SCROLLS

Prepare baking tray with a sheet of baking paper

*Once the dough has doubled in size, turn it out onto a lightly floured surface.

*Roll the dough out into a large rectangle, about 1 cm (or ½ inch) thick.

*Spread the blueberry jam evenly over the surface, right up to the edges.

*Starting from the long side, roll the dough into a tight log.

*Use a sharp knife or unflavoured dental floss to slice the log into scrolls.

*Makes approximately 12 depending how thick you make them.

SECOND RISING, BAKING & GLAZE

*Place the scrolls on a baking tray lined with baking paper.

*Cover with a clean tea towel and set aside in a warm place to rise.

*The rising time will vary depending on room temperature.

*After about 30 minutes, preheat the oven to 180°C (350°F).

*When the scrolls are puffy and almost doubled in size, they’re ready to bake.

*Bake for 25–30 minutes, or until golden. To check for doneness, insert a toothpick into the centre of a scroll—if it comes out clean, they’re ready.

*Remove from the oven and, while still warm, brush with the glaze.

MAPLE GLAZE

2 tablespoons maple syrup (or other liquid sweetener)

1 tablespoon melted dairy-free butter (or water )

*Mix together and brush over the warm scrolls as soon as they come out of the oven.

FOR EXTRA FLAVOUR AND TEXTURE

Sprinkle chopped nuts (like pecans or walnuts) and shredded coconut. You can also add a drizzle of icing once they’ve cooled.

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