Friday, April 10, 2015

Coconut-Cranberry Scrolls

Coconut-Cranberry Buns

Coconut-Cranberry Buns

After making the batch of super soft choc-chip hot cross buns using Victoria's recipe, I decided to make this Coconut-Cranberry Scrolls which was absolutely delicious, they are soft and buttery.  I know you won't say no to it ...

Ingredients:  [Makes 16 scrolls]

Started dough (prepare this the day before):
60g bread flour
5g caster sugar
42g hot water
24g butter

  • Place butter and hot water into a small saucepan and stir over low fire until butter has melted.  Turn off the fire.
  • Mix in flour and sugar and stir to form a soft dough.
  • Transfer dough into a container and keep it covered.  Chill in the refrigerator for 18 - 24 hours.

Main dough:
400g bread flour
100g plain flour
70g caster sugar
8g salt
8g instant dry yeast
60g egg, lightly beaten
50g thickened cream
250g fresh milk
125g starter dough
50g butter, softened

  • In a mixer fitted with a dough hook, combine all ingredients together, except butter.
  • Knead until well combined and a soft dough is formed.  Add in butter and continue to knead until the dough is smooth and elastic and passed the window-pane test.
  • Place the dough in a bowl and cover with cling wrap.  Allow to proof until double in size.
  • Punch down the dough and divide  into 2 portions.  Rest for 10 minutes.
  • Take a portion of the dough and roll into a rectangular.  Spread coconut filling over the dough and sprinkle cranberries over it.  Roll up the dough into a log and cut into 8 pieces.  Repeat with the other piece of dough. 
  • Arrange the scrolls, slightly apart on a line baking tin.  Cover with cling wrap and leave them to rise until nearly double in size.
  • Bake in a preheated oven of 180 deg C for about 25 - 30 minutes or until golden brown.
  • Brush the top of the scrolls with melted butter.

Coconut Filling:  (Mix everything together except the cranberries)
75g desiccated coconut
60g caster sugar
1/2 tsp salt
30g almond meal
75g butter, softened
1/2 cup dried cranberries


  1. Look so nice ~ this bun must fully with coconut aroma.

  2. wow.. i love the filling in this bread... looks really good veronica... tks for the shout out ;)

  3. I like the filling . Must go and get the almond meal to try it out :)

  4. Hi Veronica,
    These buns are awesome.
    Love the wonderful filling of cranberry and coconut!
    Do you like to share this to BRFE event too :)


    1. Hi Mui Mui, thanks for the invite. Already shared.

    2. Hi Veronica,
      Thanks for linking with us.

  5. Veronica, I sure won't say no and not only that, I'll eat half the pan :D

  6. I could imagine how yummy this scrolls are...yumm...


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