Matt's Marmalade Brioche Scrolls
- 200g full cream milk
- 50g caster sugar
- 10g dry yeast
- 3 whole eggs
- 2 yolks
- 600g bread flour
- 150g unsalted butter, cubed
- 400g good quality orange marmalade
- 2 tsp vanilla paste
- Zest of 2 oranges
- 300g raisins
- 2 tbsp ground cinnamon
- Pinch sea salt flakes
- 3 egg yolks
- 2 tbsp milk
- 100g raw sugar
- 1 tbsp sea salt flakes
- Over a gentle heat, in a small saucepan, combine milk and sugar. Once the liquid becomes warm take off the heat and stir in the yeast to allow to activate.
- In a stand mixer, add the milk, sugar and yeast. Add eggs and yolks. Start to combine on a low speed using the paddle attachment. Slowly introduce the bread flower. Combine until it starts to form a dough consistency. Add in cubes of butter bit by bit until it disappears and incorporates evenly into the brioche.
- Once the brioche dough has combined transfer to a flat surface. Using your hands around the base of the dough, move them along the sides in an opposite ‘push pull’ motion which will form the dough into a ball. Place into a mixing bowl and cover with cling film. Set aside until the dough has risen triple in size.
- Once the dough has risen, transfer onto a flat surface. Roll with a rolling pin to form a rectangle with a thickness of approximately 1cm. Generously spread the marmalade over the dough making sure you go to the edges of the dough with the marmalade. Add raisins and lightly press them into the dough. Sprinkle cinnamon and sea salt over the top.
- On the smaller side of the dough, roll the dough over itself to the opposite end forming a scroll.
- Cut the scroll into rounds of two-inch thickness. Place them side by side into a baking tray, leaving approximately a 1cm gap between them. Set aside to allow to prove again.
- Meanwhile, in a bowl, combine egg yolks and milk for the glaze.
- Pre-heat oven to 180° Celsius.
- Once the dough has doubled in size, brush the top of the brioche scrolls with the glaze. Sprinkle sugar and salt over the top of the dough.
- Place the baking tray into the oven for 20 minutes or until golden brown on top.
Our friends at Wine Selectors recommend pairing this dish with a Sparkling Chardonnay Pinot Noir.