Sunday 25 May 2014

Walnut and Tahini Scrolls
















I love Sundays. I love breakfast. I especially love Sunday breakfast. That's the day I eat breakfast indulgently and in relative slow motion. On most weekdays, it's me in my yoga pants slurping a bowl of granola or muesli over the kitchen sink in between packing school lunch boxes and barking orders at the kids reminding the kids to pack their homework into their school bags. But on Sunday mornings, it's me with my stuff spread out over the dining room. Pastries, papers and books everywhere, coffee on a continuous loop... and I'm still in my yoga pants. Hey, it's Sunday, right?



Walnut and Tahini Scrolls
slightly adapted from Delicious
Makes 8

1 tablespoon dry yeast
2 teaspoons golden caster sugar
450g plain flour (I used "00" flour)
1 teaspoon fine salt (I used Pink Himalaya salt)
125ml milk (40 - 43C degrees)
2 tablespoons sunflower oil
2 eggs
280ml tahini
100g walnuts, lightly toasted and crushed in a mortar and pestle
185g maple syrup
2 tablespoons poppy seeds

Combine the yeast, sugar and 250ml warm water in the bowl of an electric mixer. Set aside in a warm place for 10 minutes, until frothy.

In a jug whisk the milk, oil and 1 egg together. Set aside

Sift the flour over the yeast mixture. Fit the dough hook to the mixer and mix the flour into the yeast mixture on low speed. Keep the mixer going while you add the salt. Once it has been mixed in add milk mixture. Keep the mixer on low and mix for 10 minutes. Add a little more flour if the dough seems too sticky, or a little more water if the dough seems too dry. You want a smooth elastic dough. Transfer to an oil bowl. Cover with cling film and set aside in a warm spot for 30 minutes while it doubles in size.

Combine the tahini, maple syrup and walnuts in a medium bowl. Set aside.

Preheat the oven to 180C and line a baking tray with baking paper.

Divide the dough into 8 pieces and roll each piece into an oblong about 30cm x 12cm. Spread each piece with the tahini filling. Starting from a long side, roll up to form a log and then coil the log around itself to form a spiral.

Place the scrolls onto the prepared tray.  Lightly beat the remaining egg with a teaspoon of water and brush the tops of the scrolls. Sprinkle over the poppy seeds and bake for 20 minutes or until golden and risen. Allow scrolls to cool slightly before serving.

18 comments:

  1. I love how you write, it's incredible! And those scrools it's serious? For real? I love it!!!

    ReplyDelete
    Replies
    1. Thank dear Gabrielle. I wish you could come for coffee and a scroll.

      Delete
  2. Sounds like the perfect Sunday, especially with these unbelievable looking rolls!

    ReplyDelete
    Replies
    1. Thanks Marie. That's what Sunday's are made for, right?

      Delete
  3. You post the most unique recipes! I'm in love with walnuts, they have such a complex flavor, I know I'd love this.

    ReplyDelete
    Replies
    1. Walnuts and tahini are the stars of the show here, so I think your love them Sue.

      Delete
  4. Another interesting and delicious recipe Jennifer. Glad I'm not the only one who does stuff in her yoga pants : )

    ReplyDelete
    Replies
    1. I live in my yoga pants Liz. Glad I'm not alone. I love these flavours together.

      Delete
  5. I love Sunday breakfasts, especially after a long walk with my sister, or along the bay where I live. Coming home, whipping up something that entices you to linger at the table with a good book and a bucket-sized cup of tea. Perfection. Thanks for more bread-spiration too :)

    ReplyDelete
    Replies
    1. Thanks Amy. I'm all for long walks and lazy breakfasts. They are the best.

      Delete
  6. Beautiful as always Jen. Love that nutty, gorgeous interior.... I can imagine how wonderfully savoury and satisfying these scrolls would be. As for the yoga pants? They're hell stylish! Mine are just daggy old trackies, I live in them at home. So comfy!

    ReplyDelete
    Replies
    1. Haha Laura. I'm all for comfort over style, especially when I'm at home. Yoga pants with a dusting of flour is my uniform.

      Delete
  7. Oh my these look so good. I haven't ever eaten scrolls with tahini but I think I'd love it!

    ReplyDelete
    Replies
    1. They're made a little sweet with the maple syrup - so you almost get a pb&j effect.

      Delete
  8. These look beautiful and really original too.

    ReplyDelete
  9. These scrolls are lovely and certainly delicious.

    ReplyDelete
    Replies
    1. Thank you. They make Sunday breakfast worth lingering over.

      Delete