Christmas Tree Scrolls

Recipe taken from my last Christmas Tree Bun post.

Ingredients:

220g bread flour
80g plain flour
20g caster sugar
2 tsp active dried yeast
1/4 tsp salt
130g plain yoghurt
80g egg whites
45g  rice bran oil


Coconut Filling:  [Mix everything together except the cranberries]

100g dessicated coconut 
a few drops of pandan paste (or green food colouring if desired)
150g caster sugar
1/2 tsp salt
40g plain flour
100g butter, melted

3/4 cup dried cranberries, chopped into small chunks

egg wash

• In a mixer fitted with a dough hook, combine flours, salt, sugar and  yeast together.  Add in the yoghurt and egg whites to form into a slightly sticky soft dough.  Continue to knead until smooth and elastic.
• Add in oil and continue to knead until fully incorporated.   [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with clingfilm.  Then place it in a warm place to allow the dough to rise until at least double its original size.  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
• Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands to remove air bubbles.
• Flatten the dough.  Spread coconut filling on the dough and sprinkle cranberries over it.
• Roll up the dough into a log and cut into 12 pieces.
• Arrange the scrolls, slightly apart, on a lined baking pan in the shape of a Christmas tree.  Cover with clingfilm.  Leave them to rise in a warm place until they nearly doubled in size.
• Preheat oven to 170 degrees C.
• Brush the scrolls with egg-wash and bake for about 20 - 25 minutes or until golden brown
• Dust with icing sugar after it is cooled.