I have just converted this recipe to the TM and since these scrolls are an alternative or an addition to Fruit Mince Pies, they will be a hit over the Xmas period... and they are delicious!
NOTE: This is a 12 Hour RecipeFruit MinceIngredients:
750g Mixed Fruit (Sunbeam)
250g Brown Sugar
½ Orange & ½ Lemon Rind
Juice of 1 Orange & 1 Lemon
270-290g Peeled & Quartered Apples (Granny Smith)
125g Butter
½ tsp Butter
½ tsp Cinnamon
Nutmeg & Mixed Spice (Pinch of each)
Ύ Cup of Brandy
Method:
Lemon & Orange Peel Grate-Speed 6 for 3 Seconds. Remove & Set Aside.
Put Apple quarters into TM Speed 6 for 3 Seconds. Remove & put into separate Mixing Bowl.
Put half of the Mixed Fruit into TM Speed 6 for 5 Seconds then repeat with the remainder of Mixed Fruit. Add to the Mixing Bowl with Apples.
Put butter, Lemon & Orange Juice & grated rind, Brandy, spices & sugar into TM. Cook mixture 3 Minutes Temp 70 Reverse - Speed 2.
Pour mixture over the fruit in the mixing bowl. Mix thoroughly with TM Spatula.
Cover & put into the fridge for at least 8 hours (Overnight).
Minced Fruit can be used now or for best flavour, put into large jars in the fridge for a month or two prior to use.
NOTE: Do not be tempted to hurry the process by putting the mixture into the Microwave or you will lose most of the Antioxidants in the fruit!
This is my family recipe which I have converted for the TM. This mixture can be used for Fruit Mince Tarts, Scrolls etc.
If you leave this mixture brew for 2 months it will be even better!
ScrollsIngredients
150g Caster Sugar
300ml Warm Milk (plus extra to glaze)
100g Butter
1 Egg
580g Plain Flour
14g Yeast
Ό Cup Flaked Almonds
Ό Cup Apricot Jam
450g Fruit Mince
Process:
If using raw sugar, process in TM for 3 seconds on speed 8 then remove & set aside.
Put warm milk and butter (chopped roughly) in TM 5 Seconds on speed 6.
Add 1 egg to mixture in TM and select reverse, 5 seconds on speed 3 then set aside (dont rinse the TM bowl).
Combine Flour, Caster Sugar and Yeast in a mixing bowl, transfer to TM and then add the milk/butter/egg mixture on top.
Set TM to Knead for 6 minutes, stopping to scrape down side a couple of times.
Turn onto a floured board/mat and knead lightly to ensure mixture is smooth & elastic then place into a lightly oiled bowl, cover and let prove in a warm place for 30 to 60 minutes (time varies with atmosphere etc) until dough has doubled in size.
Grease and line a large baking tray (I use 2 trays).
Punch down dough once in the centre, remove from bowl and knead lightly then press or roll dough to 35cm x 30cm rectangle. Spread Fruit Mince all over dough (to 2cm from edge).
Starting at the short end, roll up dough to enclose filling as firmly as possible without squishing it. This is a bit tricky but you will get the hang of it.
Cut into 3cm slices with a floured knife and transfer to prepared baking tray (I use the side blade of a large knife to do this) and place cut side up.
Cover with a tea towel and set aside in a warm place to prove for approx. 30 to 45min (until puffy).
Preheat Oven to 200 or 180 for Fan Forced once scrolls have proved.
Brush scrolls lightly with extra milk then scatter flaked almonds over scrolls.
Bake for 25min (until scrolls are lightly browned and sound hollow when tapped).
Put Apricot jam into a dish of boiling water to heat once the scrolls are in the oven (you can microwave the jam but remember you will lose most antioxidants when microwaving).
Once scrolls are removed from the oven and while still warm, brush the jam over top to glaze.
I usually separate the scrolls once they are cool enough to touch and I use a knife in conjunction with tearing them.
Once Scrolls are cool you can bag them individually and freeze for lunches or start eating them right away!
