Gluten free pistachio scrolls, with apple puree and cinnamon, were the second type of sweet pastries I made using the Crusty Bread mix by Well@Good as a base for making the yeast dough.
I bake sweet scrolls and savoury pastries from this flour mix on regular basis now. I made only small changes to the instructions on the box, to add butter and egg when mixing the dough ingredients. I often divide the contents of the box, including the yeast sachet, and make 2 different sets of sweet or savoury pastries, including mushroom and smoked bacon pastries. This can be done on the same day, or on different days, to have pastries fresh from the oven, when they are at their best. In this post I will not repeat the instructions for making the dough, but will have the link where the process is described at length with step by step photos.
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 16-18 medium size scrolls. When using the whole box content, double quantities of extra ingredients.
- 200g ( 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, beaten with a fork
- 200ml warm water
- 2 table spoons of melted unsalted butter, cooled (you will need 6 table spoons of butter for the dough and fillings combined)
- 1 table spoon of sugar, 10g
- 1 egg for egg wash
- 2 Granny Smith apples
- 1 table spoon of unsalted melted butter
pistachio and cinnamon mix
- 40g finely chopped roasted pistachios (4 table spoons)
- 60g Demerara sugar
- 2 -3 tea spoons of cinnamon
- 3 table spoons of unsalted melted butter
Soft chocolate icing
- 60g gluten free white cooking chocolate
- 50g thickened cream 35% fat
- prepare and weigh all ingredients
- mix ingredients for the dough and make the dough as described
- finely chop roasted pistachio kernels
- mix sugar, cinnamon and chopped pistachios
- peel, core and dice apples in 1-1.5cm pieces
- in glass bowl cook apples for 10 min in microwave on high
- let the apples cool and puree them using stick blender (if apples are very juicy, cook them for another 2-3 min to have soft but not wet puree)
- add melted butter and mix it well with apple puree
- roll the dough to a rectangular shape 5-7mm thick (you might want to roll the dough twice in smaller portions to have shorter logs)
- spread apple puree evenly on the surface of the dough, leaving the top and the bottom uncovered
- spread the layer of cinnamon, sugar and pistachio mix
- sprinkle with melted butter
- roll the dough from a shorter side to from a log
- beat the whole egg with 2-3 spoons of water with a fork until completely mixed together
- brush the top of the dough with an egg wash
- with a sharp knife, dipped in water, cut the log into 3 cm pieces
place individual scrolls vertically on a baking tray with baking paper
brush the sides and the top of the scrolls with an egg wash
put the tray into the middle level of cold oven (fan forced oven) set to 180 degrees and bake for 30-33 min or alternatively cover the scrolls with a wet towel and let them rise for 40-50 min in the warm environment and bake in preheated 190 degrees oven
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 fan forced oven. Since then, I have discovered, that there was another option when baking gluten free breads – start the baking instantly in the cold oven, without proving. 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.
Since that discovery I always bake sweet pastries starting in cool oven, but do it both ways when baking savoury pastries using yeast dough made from Crusty bread mix. If doing it for the first time, I probably advice to do conventional way, first letting scrolls rise for 40-50 min and baking them in preheated to 190 degrees oven.
close to the end of baking, melt white 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 soft chocolate icing (alternatively use the spoon to cover scrolls with icing, the icing has a consistently of thick custard and is not too runny)
The scrolls are at their best when still warm from the oven, they are not as soft the next day without reheating. I made a choice to add only small quantity of butter and sugar to the filling. Fell free to add more for the sweeter scrolls.
I was planning for many months now to make my own plain or rich sweet yeast dough. Successful use of Crusty Bread mix to make sweet scrolls and savoury pastries took my motivation away. The process of making the dough is easy, flexible to include any alterations and very forgiving for mistakes. The dough rolls very easy, and the process worked, no matter how many changes I made to the proving and baking processes. It is difficult to comprehend, but none of my attempts ended up in inferior result. It makes it very hard for me to step into the unknown and start experimenting with my own flour combinations and in high probability to face unsuccessful results. Crusty bread mix as a base for the yeast dough of your own creation has another advantage. You do not need to buy other ingredients, which quite often go to the bin. I find Crusty Bread mix a very convenient and reliable option for making the variety of yeast dough pastries.