These seriously scrumptious sourdough scrolls come to us from Kimmy Gastmeier, the owner, baker and artisan chef of Cherry Moon General Store in Sydney. Gastmeier chooses Pocket City Farms in Camperdown and says that using seasonal vegetables in a recipe like this is the perfect way to be creative and use local produce.
Read on for the full recipe—part of our Prize Produce series, featuring delicious recipes from Australian chefs that utilise local produce.
Prep Time: 1 hour + 2-4 hours setting time (or overnight) + proofing time
Cook Time: 1 hour and 10 minutes
Makes: 16-18 scrolls
Featured Appliance: KitchenAid Artisan Stand Mixer
Ingredients
Fig Leaf Ricotta
2L full cream milk
500ml thickened cream
3 medium-large fig leaves
Pinch of salt
1 lemon, juiced
Dough
4 large (280g) free-range eggs
100ml full cream milk
30g fresh yeast (or 15g dried yeast)
600g Baker’s flour
13g sea salt
68g raw sugar
150g salted butter (cut in cubes and at room temperature)
105ml blend oil (olive oil and any neutral oil)
Filling
700g zucchini, cut into long slices
2 tbs extra virgin olive oil
200g salted walnuts, lightly roasted, coarsely chopped
5g thyme, picked
100g sliced preserved lemon skin
180g soft salted butter
500g fig leaf ricotta, plus extra to serve
150g manchego or sharp cheddar, grated
Egg Wash
1 egg and a dash of milk, whisked
Garnish
Pea tendrils
Zucchini flowers or ribbons, to serve
Fig Leaf Ricotta, Preserved Lemon and Zucchini Brioche Scrolls Method
1. To make the fig leaf ricotta, bring milk, cream, 1 fig leaf and a pinch of salt to the boil in a medium saucepan over high heat. Stir occasionally so it doesn’t catch on the bottom of the pot. Once it comes to the boil, reduce heat to low, add lemon juice and leave for 1-3 minutes, without stirring, to allow the mixture to separate. Turn off heat. Line a sieve or ricotta basket with a fig leaf with the veins facing upwards. Strain mixture into the lined sieve or ricotta basket. (Set whey aside for another use, such as dressing or cordial.) Place the leaf that was infused in the pot on top of the basket along with another leaf and put onto a rack inside a tray to gently drain the remaining whey. Place in the fridge once cool and let set for at least 2-4 hours or overnight.
2. To prepare the brioche dough, combine eggs, milk, yeast, flour, salt and sugar in a KitchenAid Stand Mixer fitted with a dough hook. Knead on low speed until ingredients have come together (about 1-2 minutes). Increase speed to medium and gradually add the butter and oil over 15 minutes until the butter is incorporated. The dough should be silky and smooth with no visible bits of butter. The dough is ready when there’s no dough sticking to the side of the bowl while mixing, or when you stretch a small amount of dough between your fingers, it doesn’t break.
3. Place dough in a greased rectangle 30cm x 22cm plastic tub. Use a rectangle vessel so it’s easier to ‘turn’ and roll the dough into a rectangle shape once cold. To help the fermentation and cool the dough, do 3 folds (or ‘book-fold turns’) directly within the plastic tub. To do each turn, press down firmly with your fingers to form deep dimples. Then, pull it upwards, fold it in the middle, and repeat the process for the bottom underside. Rotate the dough 90 degrees and keep in the fridge, folding every 30 minutes. Leave in the fridge until ready to make or overnight.
4. Preheat oven to 200°C fan-forced. Spread zucchini onto a baking tray, drizzle with oil and season. Bake for 30-35 minutes or until golden. Set aside to cool. Combine walnuts, thyme and preserved lemon in a medium bowl.
5. Lower oven to 180°C fan-forced. Lightly spray a 30cm x 30cm tray and line with baking paper. Tip the cold dough on a floured bench and roll the dough into a 75cm x 25cm rectangle. While the dough is still cool, evenly spread the butter over the entire dough. Dollop the ricotta along the dough leaving a space at the top so you can seal it once it’s ready to roll up. Place the roasted zucchini over the dough and sprinkle on 3/4 of the walnut, thyme & preserved lemon mix. Top with manchego.
6. Beginning with the longest edge, tightly roll the dough into a log. Cut into 14-16 even pieces and place on the prepared baking, filling side facing up. Cover the baking tray with a tea towel or glad wrap and proof for approximately 30 minutes to 1 hour (or until raised). Gently brush the scrolls with the egg wash.
7. Bake for 30-40 minutes or until golden. Sprinkle with remaining walnut mixture and drizzle with extra virgin olive oil. Serve with extra fig leaf ricotta, extra zucchini ribbons or flowers and pea tendrils.
Discover More Recipes From Australian Chefs in Our Prize Produce Series
► Steamed Coral Trout with Kai Lan, Ginger and Fermented Chilli