2 teaspoons butter or reduced-fat sunflower spread, melted
80g (2/3 cup) fresh or frozen raspberries, defrosted, roughly chopped
1 large ripe pear, peeled, cored, finely chopped
1/4 cup Equal Spoonful, extra
1/2 teaspoon ground cinnamon
1. Put the flours, cinnamon, yeast and Equal Spoonful in a medium bowl. Stir well. Add the milk and use a flat-bladed knife to mix until just starts to come together. Turn out onto a lightly floured surface and bring together to form a ball. Knead dough for 5-10 minutes or until smooth and the dough bounces back when you push a finger into it. Transfer to a bowl. Cover with a piece of plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 1 1/2 hours, or until doubled in size.
2. Line a baking tray with baking paper. Use your fist to punch down the dough until it returns to its original size. Use a rolling pin to roll out on a lightly floured surface until a 25 x 30cm rectangle. Brush the dough with most of the spread. Sprinkle over the raspberries, cinnamon and 2 tablespoons of the extra Equal.
3. Starting from one of the long sides, roll up dough tightly to enclose the filling. Cut the roll into ten even-sized pieces. Arrange the scrolls in a circular pattern, placing 8 around the outside and two in the centre, to form a flower shape, leaving 1-2cm between each scroll. Cover with a clean tea towel and set aside for 30 minutes to rise again.
4. Preheat oven to 170 C (fan-forced). Brush the scrolls with the remaining spread and Bake for 20-25 minutes or until the dough is cooked through and light golden. Sprinkle over the remaining Equal. Set aside on the tray to cool for 20 minutes before serving.
Tip – Keep scrolls in an airtight container for up to 2 days or wrap individual portions in plastic wrap and place in resealable freezer bags. Freeze for up to 3 months.
NUTRITION INFO PER SERVE: 365kJ, protein 2.4g, total fat 0.9g (sat. fat 0.3g), cholesterol 0.8mg, carbs 16g, fibre 2.5g, sodium 9.7mg. Carb exchanges: 1. GI estimate: medium.