lemon and raspberry scrolls
- 1 x quantity cinnamon scrolls dough mixture (see link to recipe in step 1)
- ⅔ cup (235g) store-bought lemon curd
- 250g raspberries
lemon icing
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- 1½ tablespoons lemon juice
- Prepare the cinnamon scrolls recipe to the end of step 2.
- Lightly grease 2 x 15cm (6 inch) cast iron pans.
- Roll the scroll dough out on a lightly floured surface to a 20cm x 80cm (8 inch x 31½ inch) rectangle. Cut in half lengthways.
- Spread each dough piece with half the lemon curd and add the raspberries to the top edge. Fold the bottom edge up to cover the raspberries.
- Starting from one short end, coil the dough loosely and place in the pan. Gently loosen the dough coil further to allow room to rise evenly. Repeat with the remaining dough piece.
- Cover with baking paper and a damp tea towel. Stand in a warm place until doubled in size.
- Preheat oven to 180°C (350°F). Bake for 30 minutes or until golden and cooked through.
- To make icing, combine icing sugar and lemon juice. Drizzle over the warm scrolls. Serves 8
Photography: Chris Court
© DONNA HAY GROUP
