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Currant Scrolls with Marzipan Filling

Currant Scrolls with Marzipan Filling

Currant Scrolls with Marzipan Filling

Currant Scrolls with Marzipan Filling. No Christmas meal is complete without something sweet!

Serves 8

3⁄4 cup warm milk

3 tsp dried active yeast

31⁄2 cups bread flour or plain flour

1 cup currants

2 tbsp brandy, rum, or sherry

1 tsp ground cinnamon

1 tsp ground cardamom

1⁄2 tsp ground nutmeg

2 tbsp sugar

2 egg yolks

1 tsp salt

250g butter, cut into cubes

11⁄2 tbsp finely grated orange zest

1 extra egg, for brushing

Icing sugar

 

Marzipan Filling

125g butter, softened

1⁄4 cup caster sugar

1 egg

3⁄4 cup marzipan paste, crumbled

1 tsp vanilla bean paste

 

In a bowl, combine the warm milk, dried active yeast and 2 tablespoons of the flour. Allow to sit in a warm area for 20-30 minutes or until the mixture begins to ‘sponge’. Meanwhile, place the currants and the alcohol in a large bowl and leave to soak.

Place the remaining flour, the spices and sugar into the bowl of a standing mixer with a dough hook attachment. Mix for about 1 minute to combine, then add the yeast mixture, egg yolks and salt. Mix until most of the flour is moistened. Gradually add the cubes of butter. When all of the butter is added, mix for 5 minutes or until dough is elastic.

Add the currant mixture and the orange zest, then mix for a further 3 minutes or until combined. Turn out the dough onto a lightly floured bench top and gently knead, adding a little more flour if the dough is sticky. Place the dough into a greased bowl, cover with a clean tea towel and allow to sit in a warm place for 1 hour or until dough grows by half.

Meanwhile, prepare the marzipan filling by combining the butter, sugar, egg, marzipan paste and vanilla into the bowl of a standing mixer with a whisk attachment. Beat the mixture on medium speed for 3 minutes or until light and fluffy.

Preheat the oven to 180°C. Grease and line a 20 x 30cm slice tin. On a floured surface, roll out the dough into a rectangle measuring approximately 40 x 30cm. Spread the marzipan filling onto the dough, then roll the dough from the long side to form a cylinder. Cut into 8 even slices. Arrange the rolls in the slice tin, cover with a clean tea towel and allow to sit in a warm area for 20-30 minutes or until the dough rises slightly.

Brush the extra egg over the dough, bake for 25-30 minutes or until golden brown. Dust with icing sugar and serve warm.

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