Brioche Wildberry Scrolls

1. Place all ingredients except for butter into spiral mixer and mix on slow speed, in reverse, for 2 minutes followed by approx. 4 mins on fast speed (approx. 90% developed).

2. Add the softened / room temperature butter to the dough and mix in until fully incorporated and the dough is fully developed. This may take a few minutes on fast speed to occur.

3. Scale off dough to desired weights and rest for 10 minutes before processing further.

4. Using a rolling pin, pin the dough out in a rectangle shape apporx. 1.4m long and 40cm wide.

5. Spread evenly over the dough 400g Barker’s Wildberry Patisserie Filling.

6. Roll up to an even thickness along and cut into 24 even pieces.

7. Tray up 4 x 6 on a 3 sided tray lined with baking paper.

8. Place in proofer for approximately 35 to 40 minutes.

9. Bake at 190C for approx 16-18 minutes with steam but do not vent the oven. Glaze after removing the oven.

10. Prepare the Cream Cheese Icing by beating the Icing Sugar and Softened Butter together for 2 minutes on high speed (start on slow until ingredients are combined). Add the Cream Cheese and mix for another 4 minutes on medium speed.

11. Blend Baker’s Patisserie Filling through the Cream Cheese Icing for a rippled effect and then using a plastic scraper spread across the top of each scroll once they are cool.