Jam and Sour Cream Scrolls

Cook time 30 minutes (+ proving time)
Servings 8


2 x 7g sachet dried yeast

300ml warm (blood temperature) water
500g plain flour + 1 extra tablespoon
¼ cup caster sugar
2 ½ tbsp extra virgin olive oil
Pinch of salt

150g sour cream
Pinch cinnamon
Pinch ground cardamom
½ cup of raspberry jam

1 cup of icing sugar
1-2 tbsp milk
¾ tsp cinnamon
¼ tsp cardamom
Butter, for greasing

Jam and Sour Cream Scrolls


Place the yeast, a pinch of flour and sugar, and warm water in a bowl and set aside for 5-10 minutes to activate.

Combine the flour, sugar, pinch of salt, olive oil and yeast solution in the bowl of an electric mixer. Mix on medium speed using the dough hook attachment for 5 minutes until a smooth and elastic dough forms. Remove from the bowl and transfer to a lightly greased bowl, cover with plastic wrap and set aside to prove in a warm part of the kitchen for 45 minutes - 1 hour or until doubled in size.

In a bowl combine the sour cream, a pinch of cinnamon and cardamom, and the extra tablespoon of flour.

On a lightly floured work surface, knock the dough back and roll out to form a rectangle about 5mm thick. Spread the sour cream mixture over the surface of the dough, leaving a 1.5cm border to allow the mixture to spread when rolled. Now using a teaspoon, dollop over the jam. Roll the rectangle into a sausage shape and, using a lightly floured knife, cut into eight (or more depending on the desired size).

Preheat the oven to 180°C and grease a 22cm springform tin with butter.

Arrange the scrolls in the prepared tin and set aside to prove for a further 25 minutes until doubled in size. Lightly brush the tops of the scrolls with a little oil. Bake for 30–35 minutes in the oven at 180°C until golden and cooked through. Cool in the tin for 10 minutes before removing.

For the glaze, combine the icing sugar with the spices and milk. Drizzle over scrolls and serve.