Baking Dessert

Pumpkin and brown sugar scrolls

Name: Pumpkin and brown sugar scrolls recipe
Yield: 12
Ingredients: 350g plain flour; 50g brown sugar; 7g packet instant dried yeast; 180ml milk; 1 large egg, at room temperature; 40.00 ml apricot jam, warm; 20.00 ml boiling water; 275g peeled pumpkin, cut into 2cm pieces; 65g brown sugar; 55g brown butter (see recipe notes), at room temperature; 1 tsp ground cinnamon; 1 tsp freshly ground nutmeg (substitute ground nutmeg)

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Jump to recipe

by Carina La Delfa

CHEF

Jul 01, 2024

"Pumpkin is the ultimate winter vegetable, so why only use it for savoury dishes?" – Carina La Delfa.

You'll need to start this recipe at least 4 hours ahead.

2⅓ cups (350g) strong (baker’s) flour
50g brown sugar
7g packet instant dried yeast
¾ cup (180ml) milk, warm
1 large egg, at room temperature
2 tbs apricot jam, warm
1 tbs boiling water

Pumpkin filling

275g peeled pumpkin, cut into 2cm pieces
65g brown sugar
55g brown butter (see recipe notes), at room temperature
1 tsp ground cinnamon
1 tsp freshly ground nutmeg (substitute ground nutmeg)

Method

1.

Place flour, sugar and ½ tsp fine salt in a stand mixer fitted with the dough hook. Mix to combine. Add the yeast and mix to combine. Whisk milk and egg in a jug until smooth, then add to flour mixture. Knead on medium speed for 4 minutes until a smooth dough.
2.

Transfer to a lightly floured benchtop and knead into a smooth ball. Place in a greased bowl, cover with plastic wrap and stand in a warm place for 2 hours.
3.

Meanwhile, make the pumpkin filling. Preheat oven to 200°C/180°C fan-forced. Place pumpkin on a small baking tray lined with baking paper. Roast for 30 minutes or until tender. Set aside to cool. Transfer to a small food processor with remaining ingredients and 1 tsp salt flakes and whiz until smooth.
4.

On a lightly floured sheet of baking paper, roll the pastry out to a 45cm x 30cm rectangle, with the longest side closest to you. Spread over the pumpkin mixture and roll from the top down into a tight scroll (see note). Trim ends and cut the log into 12 slices. Place on a baking tray lined with baking paper, leaving a 1cm gap between each scroll. Cover with a sheet of baking paper and a tea towel. Stand for 1 hour in a warm place.
5.

Preheat oven to 190°C/170°C fan-forced.
6.

Bake scrolls for 20 minutes or until golden brown. Mix warm jam and 1 tbs boiling water in a small bowl. Remove scrolls from oven and immediately brush top and sides with warm jam mixture. Stand for 10 minutes before serving.

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Recipe Notes

If working in a hot kitchen and the dough is getting soft, place the log in the fridge for 15-20 minutes to firm up before slicing.

How to make brown butter: Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap.