Finally I have found the way to make gluten free – old times favourites – poppy seed scrolls with soft chocolate icing. I was able to make it, using the yeast dough from gluten free Crusty Bread Mix from Well&Good, slightly adjusting several ingredients, incorporated into the dough.
Ingredients: the dough
The quantities are given for the half of the contents of the Crusty bread mix box, if the second half is used to make a bread loaf. Makes 18-20 medium size scrolls. When using the whole box content, double quantities of extra ingredients
- 200g or half portion of dry ingredient mix from gluten free Crusty Bread Mix box
- half of the yeast sachet from the box
- dusting flour (half from the box, but any gluten free plain flour will do)
- 1 egg, room temperature, just beaten with a fork, as you do for omelette
- 200 ml warm water
- 2 table spoons of melted unsalted butter, cooled
- 1 table spoon of sugar, 10g
- 1 egg for egg wash
Poppy seed paste + orange peel
- 60g poppy seeds
- 60g sugar
- 50g unsalted butter
- 100ml milk
- 40g orange or mixed citrus peel, finely chopped
Soft chocolate icing
- 60g gluten free dark cooking chocolate
- 50g thickened cream 35% fat
- prepare and weigh all ingredients
Poppy seed paste
- grind poppy seeds in coffee grinder or small cup blender
- in small non-stick sauce pan cook ground poppy seeds with sugar and milk on very low heat for 12 min
- add butter and cook several more min. until the mix reaches consistency of a very thick sauce, put aside to cool (poppy seed paste can be made a day or 2 before, store it refrigerated and warm up before use)
- dissolve sugar in warm water, add half of the yeast from the sachet, combine the yeast with water
- mix cooled melted butter (just warm) with lightly beaten egg
- in a big bowl combine dry ingredient mix with both wet ingredients, stir everything together with a spoon
- rest the dough for 10 min
- dust the working surface with flour and remove the dough from the bowl, using spatula dipped in water
- dust the dough and coat your hands with flour, knead the dough for 1-2 min
- roll the dough to 5-7 mm thick in rectangular shape
- spread poppy seed paste to cover the whole surface, leave 2 cm from the top and the bottom on longer side uncovered
- sprinkle finely chopped peel on top of poppy seed paste layer
- carefully roll the dough to form a log, do not make it too tight
- cut 4 cm pieces and place them on baking paper on a tray
- beat the whole egg with 2-3 spoons of water with a fork until completely mixed together
- brush the dough with egg wash (the quantity of the dough is enough to roll 2 sheets of the dough and to make 2 logs)
- put the tray into the middle level of cold oven (fan forced oven) set to 180 degrees and bake for 30-33 min
When I made these scrolls for the first time, I let them rise for 40 min at room temperature, (over the bowl of warm water) and baked them at 190 degrees preheated oven. Since then, I have discovered, that there was another option when baking gluten free breads – start the baking instantly, without proving in a cold oven. I took this advice, baked scrolls according to this advice, and they have risen twice the size, compared to the first regular bake. You can find this advice in French bread recipe.
Soft chocolate icing
- melt dark cooking chocolate in a shallow bowl over simmering water, take the bowl from the heat and add thickened cream
- combine the cream and melted chocolate together
- dip warm scroll into chocolate icing (alternatively use the spoon to cover scrolls with icing, the icing has a consistently of thick custard and is not runny)
- shake the excess of icing and put the scroll on the wire rack to cool
These scrolls are amazing when still warm, but are also very nice when cooled down.
I made different scrolls and pastries from the dough based on Crusty bread mix by Well and Good and have developed another version of the dough, even more suitable for poppy seed pastries.
Using comparative test baking, I came to the conclusion that poppy seed scrolls with more soft dough are best let to raise and baked on their bottom as they come cut from the log roll, and not put vertically as regular scrolls are. It gives more even distribution of pastry and poppy seed filling in layers. During the raise dough spreads to the sides, leaving the top flat and very easy to apply icing.
Because this version of the dough is softer, it needs more care to work with, but gives absolutely amazing results in baked products. They are just divine!
New improved recipe can be found here.