Orange Scrolls
These Orange Scrolls are based on the much-loved cinnamon scroll. Light and fluffy, they are filled with a zest orange filling and are topped with a citrusy glaze.
How long will it take?
45 minutes plus resting time
What’s the serving size?
Makes 12 scrolls
What do I need?
For the Dough
- 125 mL warm water
- 1/3 cup caster sugar plus 1 tsp caster sugar, divided
- 7 g sachet dry yeast
- 2 oranges
- 600 g plain flour
- Pinch of salt
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- ¼ cup orange juice
- ½ cup warm milk
- ½ cup cream
For the Filling
- ½ cup caster sugar
- ¼ cup brown sugar
- 1 vanilla bean
- ½ cup unsalted butter, softened
- ½ cup sultanas
For the Glaze
- 2 cups icing sugar
- 2 tbsp cream
- 3 tbsp orange juice
- 2 tbsp sesame seeds
How do I make it?
- Add water, 1 teaspoon sugar and yeast to a bowl and stir until the sugar has dissolved. Set aside for 10 minutes.
- Meanwhile, grate the zest from both oranges into a bowl and set aside.
- In a separate large bowl add flour, reserved sugar, salt, butter, eggs, vanilla, cinnamon, orange juice, milk, and yeast mixture, and stir together to form a sticky dough. Cover with clingfilm and set aside in a warm place until doubled in size.
- Prepare filling by splitting the vanilla bean lengthwise and scraping out the seeds. Add seeds to a bowl. Grate the zest from both oranges into the bowl, then add caster sugar. Use your fingers to rub the zest and vanilla seeds into the sugar. Add brown sugar and softened butter to the bowl and mix until smooth.
- Grease a 20-centimetre x 30-centimetre pan.
- Turn dough out onto a lightly floured surface and gently knead for 1 minute. Work dough into a rectangle.
- Spread orange filling over the dough and sprinkle with sultanas. Starting with a long side, roll the dough up to encase the filling. Use a knife to cut the dough into 12 pieces and arrange close together on the prepared pan.
- Set scrolls aside for 20 minutes in a warm spot.
- Preheat oven to 180C.
- Pour ½ cup cream over the scrolls and bake for 30 minutes or until golden brown on top.
- While the scrolls are cooking prepare the glaze by combining icing sugar and cream in a bowl. Add orange juice, gradually, to achieve a glaze consistency.
- When scrolls are cooked pour glaze over the top and sprinkle with sesame seeds.
