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Fruit & Mixed Spice Scrolls
by Nadine Lloyd

Fruit & Mixed Spice Scrolls Recipe by Nadine Lloyd

Ingredients: (Makes 12)


  • 2 cups strong bread flour – plus extra for dusting

  • ⅓ cup cake flour

  • 1x 7g (0.25oz.) sachet active dry yeast

  • 2 tablespoons caster sugar

  • ½ teaspoon pink Himalayan salt

  • ⅓ cup full cream milk

  • ⅓ cup cold water

  • 1 tablespoon vanilla yoghurt

  • 2 tablespoons unsalted butter – softened

  • 2 large eggs

  • Cooking spray


  • ½ cup unsalted butter – softened

  • 1 tablespoon Garam-Masala spice blend

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 3-4 tablespoons compact light brown sugar

  • ½ cup dried mixed peel

  • 1 cup dried fruit mix – soaked in cold water for 20 minutes and then patted dry on paper towel


Icing Drizzle:

  • ½ cup thick vanilla yoghurt

  • ½ cup icing sugar ­– sifted

  • ½ teaspoon pink Himalayan salt




Add the two flour, yeast, sugar, salt, vanilla yoghurt, milk, water and 1 lightly beaten egg together in the bowl of a bread machine.

Set the bread machine to the dough cycle only, and then start the machine.

As soon as the dough comes together, drop in the softened butter, then quickly close the lid.

Allow the machine to complete its cycle.


Generously spray a medium to large (deep) baking dish with spray oil.

Set aside.


Lightly flour a clean flat working surface and a rolling pin.

Evenly roll out the dough into a large 5mm (0.2in) thin sheet.  


Preheat the oven to 180°C (356°F)


Evenly spread the softened butter over the surface of the dough.

Spread to the edges.

Evenly sprinkle with spices, sugar, fruit, and mixed peel.


Starting at one end, roll the dough to create a nice tight scroll.

Make sure the scroll maintains an even thickness throughout its length.


Use either kitchen twine, or a sharp knife, to slice the dough into 12 even scroll pieces.

Place the scrolls into the pre-greased baking tray.

Cover with a clean damp tea towel and set aside in a warm place.

Allow proving for about 1 hour.


Bake the scrolls for 18-20 minutes, or until lightly golden brown.

Set aside to cool on a baking rack for 10-20 minutes.

Icing Drizzle:

In a small to medium-sized bowl, sift the icing sugar into the vanilla yoghurt.

Add the salt and whisk together until smooth.

Drizzle over the cooled scrolls.


For best results, serve while still fresh.

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