Hot Cross Apple Scrolls
Prep time
Cook time
Total time
These delicious scrolls can be made any time of the year, not just Easter!
Serves: 12
  • 1 tbs active dry yeast
  • ½ cup caster (superfine) sugar
  • 1½ cups lukewarm milk
  • 4¼ cups plain, all purpose flour
  • 1 tsp ground cassia bark or cinnamon
  • 2 tsp mixed spice
  • 50 grams melted butter
  • 1 egg
  • 1½ cups sultanas or raisins
  • ½ cup currants
  • ⅓ cup grated orange and lemon rind
  • ½ cup sugar
  • ⅓ cup water
Apple Filling
  • 4 cups apples, diced
  • 2 tbs lemon juice
  • ½ cup of sugar (taste your apples, if they are really sweet, you might need less sugar)
  • 2 tbs cornstarch (cornflour) (more if the apples are very very juicy)
  • ½ cup apple juice - divided
  • ½ tsp nutmeg
  • 1 tsp cinnamon
Apple Filling
  1. Place apples in a saucepan and sprinkle with lemon juice
  2. Add sugar, nutmeg and cinnamon and ¼ cup apple juice to the pan and mix well.
  3. Cook for 5-8 minutes until the apples start to soften.
  4. Add cornstarch to remaining ¼ cup of apple juice. Add to the pan and cook until mixture has thickened.
  5. Set aside to cool. (this can be made well ahead of time)
  1. Place ½ cup sugar and ⅓ cup water in a heatproof measuring cup and microwave on high for 2-3 minutes until mixture comes to a boil.
  2. Stir and set aside.
  1. Place yeast, 2 tsp sugar and all the warm milk in a bowl. Stir and set aside for 5-10 minutes until mixture begins to foam, showing the yeast is good.
  2. Add flour, spices, butter, egg, sultanas, currants, sugar and grated peel.
  3. Cut together with a knife til a sticky dough forms.
  4. Knead on a floured surface for 8-10 minutes until the dough feels elastic.
  5. Place in a greased bowl and cover with a tea towel and set in a warm place for an hour until doubled in size.
  6. Punch down and on a floured board, roll dough into a rectangle 25cm x 30cm (9" x 12")
  7. Spread apple filling evenly over dough except the far long side. Leave an inch to seal the rolls.
  8. Carefully and as tightly as you can, roll the dough starting from the long side and then seal the edge by pinching the dough together.
  9. Cut into 1½ inch (3.81 centimetres) by taking a piece of dental floss and putting it under the roll, take both ends and cross them over the top and poof, the scroll has been cut.
  10. Place in a greased baking pan and let rise for 30 minutes to an hour depending upon the temperature of the room. You want them to nearly double in size.
  11. Bake at 200C for 30 to 40 minutes until golden brown.
  12. Remove from oven and brush glaze over the top.
It's certainly possible to make this dough in a bread maker or mixer. I didn't make mine by hand. I also used pie filling from a preserving jar but a can would work just as well.
Recipe by Orgasmic Chef at