Papa John’s reveals recipes for their famous scrolls to make during lockdown
If you’re enjoying having more time to bake, the good news is that lots of places are revealing the recipes for some of their famous dishes for you to make at home.
We’re already brought you Pret cookies and Pizza Express doughballs.
Now Papa John’s is giving out the recipe to their famous scrolls. The scrolls are sold in different flavours but they’ve published the recipes for two of the favourites – Marmite & cheese and cinnamon.
Although the pizza chain is still open and delivering across the UK, they wanted to give people something fun to do over this Easter weekend in lockdown.
If you do fancy a pizza, they are running a contact-free only service. Extra measures have also been put in place to ensure staff and customers are keeping safe, including a quality seal, social distancing in stores and cashless payments.
Papa John’s UK R&D Director, Tom Allen, says: ‘We’ve decided to share our recipes so Scroll lovers don’t have to miss out and get their foodie fix.
‘With people spending more time at home looking for things to keep them occupied, from learning a new language to getting involved in virtual workouts, we thought it would be a perfect time to release an easy to follow recipe fit for avid and beginner bakers.
‘Each variant doesn’t require too many ingredients either, so we hope that everyone can give it a go with what they’ve got in the cupboard.’
Papa John’s homemade scrolls recipe
- 25g of fresh baker’s yeast or a 7g packet of dried yeast
- 200ml of lukewarm milk or almond milk for a vegan option – the mastermind behind the creation likes the sweetness of almond milk
- 380g of strong white bread flour
- 50g caster sugar, plus an extra teaspoon
- Large pinch of salt (two finger and a thumb)
- 70g melted butter – or margarine. Tom has made this with coconut oil too which gives a nice flavour
Cinnamon filling mixture
- 2 tsp of ground cinnamon
- 40g of Demerara sugar – if you don’t have demerara use what sugar you have this just give a nice rich filling
- 10g caster sugar
- 25g soft Butter – again margarine or coconut oil will also work
- 50g cheese
Heat your milk in a saucepan or microwave just to the point that it’s warm to touch, there shouldn’t be any steam – ensure this doesn’t boil.
Mix one teaspoon of sugar, 130g of the flour, the yeast and milk together and leave until the mix starts to bubble – this will take 10 -15 mins.
Once it starts bubbling, add the 50g of sugar, salt and butter to your bubbling mixture and mix until this forms a dough. If using a mixer, use your dough hook on a medium speed for 3-5 mins until the dough is well needed and no longer sticky. If you are kneading by hand this process will take about 10 mins.
Now you need to rest your dough in a warm place for 30 mins covered with a tea towel until its doubled in size.
While it is proving, make your fillings. For the cinnamon scrolls, mix all ingredients to a paste to make the cinnamon filling mixture. For the marmite and cheese scrolls, all you need to do is grate your cheese. At Papa John’s we use our mozzarella for the cheesy stretch, but you can use cheddar.
After your dough has proved, knock it back (squash it to get some of the air out) then cut into two equal pieces one for the Marmite and one for the cinnamon (or leave as it is if you just want one variant!).
Roll the dough on a lightly floured surface with a rolling pin until it’s about the size of a football. More importantly, you need to get the dough nice and thin. You are looking for the dough to be about 3-4 mm thick. In Papa John’s stores, this is stretched by hand; our pizza makers go through a lot of training to do this.
Once the dough is rolled out you can add your fillings leaving one inch from the top of the dough clear so you can brush with water to seal the scroll.
For Marmite and cheese, add as much Marmite as you like. This really is a personal preference but bear in mind when marmite is baked it does get a bit stronger. Once this is spread over the dough, sprinkle with cheese.
For the cinnamon, spread a generous layer of the paste over the dough. The more that you put, the more it will bubble out when cooking, make them nice and sticky.
Roll the scrolls up and press them down gently on the edge you brushed with water to stick.
Cut into pieces 3cm wide and place on your baking tray. Cover with a tea towel again and let prove for 30 mins.
Just before you pop them in the oven give the scrolls a little beaten egg wash to help them go golden brown.
Set your oven to 200c – 180c fan or Gas 6 and bake for 10 – 15 mins.
You can add icing to the cinnamon scrolls if you wish.
Cinnamon scroll icing
- 150g icing sugar
- 3-4 tablespoons of milk or water
- 2 teaspoons of vanilla essence – if you have it, don’t worry if not
Mix all ingredients together ready to drizzle over the cinnamon scrolls – this is best done about 10 minutes after baking.