Peshwari scrolls
Since I was a child, it’s always been the ultimate treat to get a peshwari naan from the local Indian takeaway (although it actually has its roots in Pakistan); the traditional flatbread filled with that winning combination of almond, coconut & dried fruit. These pillowy scrolls playoff these flavours, with a decadent filling, lemon glaze, and toasted almond-coconut crumb. As an added bonus, the dough proves overnight in the fridge, meaning you can roll and prove in the morning and be eating freshly baked scrolls by morning tea… and they’re vegan too!
Top Tip - while the scrolls are best eaten fresh, they can be made in advance and stored in an airtight container for 2-3 days. Always serve warm: either reheat in a low temperature oven or microwave for 20 seconds.
hands-on time
45 minutes
2 hours 15 minutes + overnight
total time
makes
12 scrolls
Ingredients
Tangzhong starter
30g high grade flour
100ml non-dairy milk (oat, almond or soy)
Dough
400g high grade white flour
50g soft brown sugar
finely grated zest of 1 lemon
½ tsp ground cardamom
5g sea salt
1 sachet (8g) instant dried yeast
200ml non-dairy milk (oat, almond or soy), heated until just warm
75ml olive oil
Peshwari filling
100g soft brown sugar
75g ground almonds
50g shredded coconut
2 tsp ground cardamom
1 tsp ground cinnamon
100g currants or raisins
100ml olive oil
Lemon glaze
150g icing sugar, sifted
juice of 1 lemon
40g shredded coconut
40g sliced almonds
Method
First make the tangzhong starter. Place the flour and milk in a small saucepan and whisk until smooth. Cook over medium heat for a few minutes, stirring regularly, until a thickened paste is reached. Transfer the tangzhong to a small bowl and leave to cool at room temperature.
For the dough, in a large bowl, whisk together the flour, sugar, lemon zest, cardamom, salt and yeast (do not place the yeast directly on top of the salt when adding to the bowl). Make a well in the centre, add the tangzhong starter, milk and olive oil, and mix to form a soft dough. Tip the dough out onto a clean work surface and knead for 10-15 minutes until the gluten has developed and the dough is smooth and elastic; the dough will stick to your hands initially but try not to use any extra flour while kneading. Lightly oil the mixing bowl, form the dough into a ball and return to the bowl. Cover with cling film and refrigerate overnight.
The following morning, grease and line a large rectangular baking tin (approx. 23 x 33cm) with baking paper. Remove the dough from the fridge (it should be puffed up and doubled in size) and leave to come to room temperature for 5 minutes.
To prepare the filling, in a bowl, mix together the ingredients until evenly combined. Set aside.
To make the scrolls, punch down the dough to remove the air and tip out onto a lightly floured surface. Roll out the dough into a large rectangle, approx. 30 x 50cm in width/length. Sprinkle the filling evenly over the dough and use your hands to press it down so it sticks to the dough. With the long side facing you, roll the dough into a tight log, slice off the ends to neaten, and slice into 12 equal pieces. Carefully place your scrolls in the prepared baking tin, cut side up and evenly spaced apart, so they are almost touching. Cover loosely with a tea towel and leave for 1 hour in a warm place until risen and touching each other to fill the tin.
Preheat the oven to 160°C fan-forced (180°C conventional).
Once risen, place your scrolls in the pre-heated oven and bake for 25-30 minutes until golden brown.
To make the glaze, in a bowl whisk together the icing sugar and lemon juice to form a smooth, thick glaze. Place the shredded coconut and sliced almonds on a baking tray and toast in the oven for 5 minutes, until golden brown.
To serve, remove the scrolls from the oven and leave to cool for 5 minutes. Spoon the glaze over the warm scrolls and sprinkle with the toasted coconut and almonds. Serve warm.