Extract

Extract: Nadia's Farm Kitchen, by Nadia Lim

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Enjoy this delicious recipe kindly provided by Nude Food Inc to whet your appetite for Nadia's new book!

Images and text extracted from Nadia’s Farm Kitchen by Nadia Lim, published by Nude Food Inc, RRP $55.00.

SPICED APPLE, WALNUT & CARAMEL BRIOCHE SCROLLS

These scrolls are to die for — soft, rich, pillowy brioche encases spiced apple and nuts, topped off with a sticky caramel glaze. They’re a special treat, perfect for packing in a picnic to take on an outdoor adventure.

MAKES 8 LARGE SCROLLS

Prep time: 30 minutes (+ 2–3 hours rising time)

Cook time: 20–25 minutes

BRIOCHE DOUGH

500g self-raising flour

1 Tablespoon instant yeast

¼ cup caster sugar

1 teaspoon salt

3 free-range eggs

125ml warm milk

1 teaspoon vanilla extract (optional)

125g very soft butter (or dairy-free spread)

FILLING

½ cup brown sugar

2 teaspoons ground cinnamon

1 teaspoon mixed spice

75g butter, softened (or dairy- free spread)

2 tart apples, peeled and finely diced

½ cup chopped walnuts or pecans

CARAMEL GLAZE

½ cup brown sugar

¼ cup cream (or coconut cream)

2 tablespoons butter (or dairy-free spread)

½ teaspoon vanilla extract pinch of flaky sea salt

1. In a large bowl, mix flour, yeast, sugar and salt, and make a well in the centre. In another bowl or a jug, whisk together eggs, warm milk and vanilla, if using. Pour into the dry ingredients, stirring with a wooden spoon until a shaggy dough comes together.

2. Tip dough onto a clean, dry, lightly floured surface. Start kneading, adding the very soft butter, a few tablespoons at a time, as you knead. At first, it will seem like the butter won’t mix in. Keep squishing and folding it in by hand, and it will eventually incorporate. The dough will feel sticky and messy but trust the process. After kneading for about 10 minutes, it will become smooth, soft and elastic and far less sticky and messy. To knead, stretch the dough out by pushing it away from you with the heel of your hand, then fold it over, turn 90° and repeat. Resist adding more flour unless needed — if so, add just a light dusting at a time.

3. Place brioche dough in a greased bowl, cover with a tea towel, and let it rise for 1–1.5 hours at room temp or overnight in the fridge.

4. To make the filling, mix the brown sugar, cinnamon, mixed spice and softened butter into a paste. Place diced apples in a clean tea towel and wring well to squeeze out excess moisture. Toss in a bowl with chopped pecans or walnuts.

5. On a lightly floured surface, roll the risen dough out into a rectangle or oblong shape about 30 x 40cm long. Spread brown sugar-butter mixture over the dough, leaving an edge at the top and bottom long edges. Sprinkle over diced apple and nuts.

6. Roll up dough tightly and firmly into a log along the long edge. Slice the log into eight or nine pieces. Round each piece with your hands and gently press down on top to keep the filling contained.

7. Place scrolls in a baking dish lined with baking paper. Leave space between them to expand. Cover and let rise again for 30–45 minutes.

8. Preheat oven to 180°C. Bake scrolls for 20–25 minutes or until golden and cooked through.

9. To make the caramel glaze, combine the brown sugar, cream and butter in a small pot over medium heat. Stir and bring to a simmer, stirring often. It should thicken slightly. Remove from heat and stir in vanilla and salt, and let it cool slightly to thicken more. Drizzle over the warm scrolls when they are out of the oven.