Anyone who follows Simple Home Cook and Be A Fun Mum knows that we love our scroll recipes. I also love hot cross buns and have consumed way too many of them already and it is not even Easter yet. So why not combine them!
They are much easier to make than hot cross buns – no yeast – no rising time and limited sugar which makes them a healthier alternative.
Happy Easter everyone and have a safe holiday.
Amanda (Simple Home Cook)
Hot Cross Scroll
- 3 cups self-raising flour
- 1 ½ cups natural Greek yoghurt
- ½ tsp mixed spice
- 1 ½ tsp cinnamon
- 3 tsp caster sugar
- ¾ cup sultanas
- Optional choc chips
- ½ cup flour
- 4 Tbspn water
- 2 Tbspn caster sugar
- 2 Tbspn hot water
- Preheat oven to 200 degrees C.
- In a large bowl, add all scroll ingredients. Stir to combine. The mixture will appear crumbly but mix it as best you can.
- Tip it out onto a floured bench and bring together with your hands to form a dough consistency. If it appears too wet, you can add more flour to get a dough like consistency.
- Roll out to a rectangle about ½ cm thick. At this stage you can add other things to your scrolls such as choc bits, dried apricots etc. Sprinkle them over the rectangle. You can also add a mixutre of a tablespoon of butter, a tablespoon of brown sugar and a teaspoon of sugar if desired.
- Roll the rectangle up to form a long cigar. Cut into pieces approx. 4cm thick.
- Place on a lined baking tray or in a lighly greased oven dish.
- Now – make the cross to pipe over the top. This step is optional and for looks only. Stir together the flour and water until smooth. Pour into a zip lock bag. Snip off the corner and pipe the crosses over the top of the scrolls.
- Bake in preheated oven for 30 to 35 mins or until cooked through. If they are browning too quickly, cover them with foil or baking paper.
- To make the glaze, stir together sugar and hot water. Remove the scrolls from the oven and immediately brush over glaze. Allow to cook slightly.
We cut them in half, lathered them with butter and devoured them all!