Donna Hay’s Raspberry Yogurt Scrolls
Preparation time
20 minutesCooking time
45 minutesServing time
Serves 9
Ingredients
- 2 cups (300g) self-raising (self-rising) flour
- 1½ cups (225g) wholemeal (whole-wheat) self-raising (self-rising) flour
- ⅓ cup (75g) raw caster (superfine) sugar
- 1½ teaspoons baking powder
- 3 teaspoons vanilla extract
- 1½ cups (420g) Farmers Union Greek Style Natural Yogurt
- ½ cup (125ml) light-flavoured extra virgin olive oil
- Pure maple syrup, for brushing
- 2 cups (250g) frozen raspberries
- 2 tablespoons raw caster (superfine) sugar, extra
Are you craving for something sweet? This Raspberry Yogurt Scroll recipe from Donna Hay's new cookbook, One Pan Perfect, may be exactly what you're after. The beauty of these scrolls is that all the magic happens in your humble frying pan. Plus, the yogurt keeps them super moist and fluffy.
Method
STEP 1
Preheat oven 180°C (350°F).
STEP 2
Place the flours, sugar and baking powder into a bowl and mix to combine. Place the vanilla, yogurt and oil into a bowl and mix to combine. Make a well in the centre of the dry ingredients. Pour the yogurt mixture in and mix with a butter knife until you have a rough dough.
STEP 3
Roll the dough out between two sheets of baking paper to form a 20cm x 35cm (8 inch x 13¾ inch) rectangle.
STEP 4
Remove the top layer of baking paper. Sprinkle the dough with frozen raspberries and the extra sugar. Working from the long edge, roll the dough over tightly to enclose the berries and then slice into 9 equal pieces.
STEP 5
Place scrolls into a 23cm (9 inch) ovenproof frying pan or 23cm (9 inch) cake tin lined with non-stick baking paper. Bake for 40–45 minutes or until golden. Brush with maple syrup while hot and serve.
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