Coconut-Cranberry Scrolls

Sadly my Coconut-Cranberry Scrolls didn't turn out as pretty as  Helena's Kitchen's.  Maybe I didn't roll the scrolls tight enough .....?

Recipe Source:   Corner Cafe's Overnight Soft Dough and Coconut Fillings from Helena's Kitchen

(Makes 16 buns)

Ingredients:

Overnight Poolish:

150g bread flour

150g lukewarm water

1/8 tsp dry active yeast

• Mix all ingredients in a mixing bowl until incorporated.  
• Cover with clingfilm and let it proof for about 1 hour in a warm place, then refrigerate for at least 16 hours (at this stage it should be bubbly).
• Before using the poolish, let it return to room temperature.

Main Dough:

250g bread flour

100g plain flour

15g milk powder (omitted)

50g caster sugar

6g (1¼ tsp) salt

5g (1¼ tsp) dry active yeast

1 egg, lightly beaten

75g lukewarm water

50g butter, cut into small cubes (replaced with Rice Bran Oil)

Coconut Filling:
50g dessicated coconut
85g caster sugar
¼ tsp salt
20g plain flour
50g butter, melted

½ cup dried cranberries, chopped into small chunks

• Mix everything together except the cranberries.  Set aside.

To make the bread dough:

• In a mixer fitted with a dough hook, combine bread flour, plain flour, yeast, caster sugar and yeast into a mixing bowl.
• Add in the room-temperature poolish, then gradually add in the lukewarm water to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
• Add in oil gradually and continue to knead until fully incorporated.   At this stage, the dough should be able to stretched to form a thin membrane before it breaks. 
• Form the dough into a ball and place it in a greased stainless steel bowl.  Cover with lightly oiled clingfilm and leave in a warm place  until  the dough doubled in size.
  [To test if the dough has risen properly, dip a finger into bread flour and poke into the centre of the dough.  When you pull your finger out, the hole should remain.  If the dough springs back, then it should be proved further.]
• Punch down the dough to knock the air out.  Rest for 10 minutes.
• Flatten the dough.  Spread coconut filling on the dough and sprinkle cranberries over it.
• Roll up the dough into a log and cut into 16 pieces.
• Place the scrolls onto a greased baking tray and cover with lightly oiled clingfilm.  Leave them to proof until  nearly doubled in size.   
• Preheat oven to 190 degrees C.
• Brush the scrolls with egg-wash and bake for about 20 - 25 minutes or until golden brown.