Ingredients
Yoghurt dough, no yeast, no rising. Twelve lunchbox scrolls from start to finish in forty minutes.
The two-ingredient dough that makes ham and cheese scrolls works just as well sweet, with one change: jam on its own runs out of the ends and welds itself to the tray. A thin layer of cream cheese underneath holds it in place, and the two together taste like a jam doughnut without the deep-frying.
Method
-
Heat the oven to 200°C (180°C fan) and line a tray with baking paper. Paper, not a bare tray — any jam that escapes will glue itself to metal.
-
Mix the flour, salt and yoghurt in a bowl with a butter knife until it clumps together, then knead on a well-floured bench for 2 minutes until smooth. Add flour a tablespoon at a time if it sticks — the dough should be soft but not tacky.
-
Roll out to a rectangle about 40 × 25 cm and 5 mm thick, with a long edge facing you.
-
Spread the cream cheese over the whole rectangle in a thin layer, then dot the jam over it and spread gently. Leave a clear 2 cm border along the far long edge so the roll can seal.
-
Roll up firmly from the long edge nearest you, finishing on the clean border. Snug, not tight — squeezed too hard and the filling pushes out the ends.
-
Chill the log in the fridge for 15 minutes. This is the step that gets you clean wheels instead of squashed ovals.
-
Cut into 12 slices with a serrated knife, sawing rather than pressing. Sit them cut side up on the tray with a little space between.
-
Brush the tops with egg or milk, scatter with cinnamon sugar if using, and bake 20 minutes until golden and firm in the centre.
Tips
-
Jam alone will leak. The cream cheese layer is what keeps it inside — do not skip it and do not overfill.
-
They freeze beautifully. Cool completely, freeze in a single layer, then bag them and pack one straight into a lunchbox frozen — it thaws by recess.
-
Same dough, same method for the savoury versions: butter and Vegemite with cheese, or ham and cheese.