MELBOURNE | Located in bustling Collingwood, Eat A Scroll was opened by husband and wife Julian and Tammy Chew, after the resounding success of their pop up. The bakery is renowned for its mouth-watering flavours of scrolls and cruffins, baked fresh twice daily in the kitchen downstairs. The creative flavour combinations used to create these baked delights take a unique twist on the traditional cinnamon scroll, setting this bakery apart from others in Melbourne.
I was invited on behalf of The City Lane to attend a ‘How to Scroll’ masterclass and tasting, with Scroll Master Julian Chew. After an introduction to the history behind the scrolls, we were shown how to flatten the dough and cover it with cinnamon butter filling. We then rolled the mixture before cutting it into six surprisingly small scrolls. Because the dough takes 6 hours to prove, Julian invited us to take our creations home to bake later. We therefore baked scrolls prepared earlier in the oven, which expanded exponentially in size in just 15 minutes.
After leaving our scrolls to cool for a few minutes, we decorated them with three different toppings using a piping bag – the classic Cream Cheese Icing, Salted Caramel and Ferrero Rocher. Aside from the incredible smell filling the room, the scrolls tasted delicious, their warm, light and fluffy consistency melting in the mouth. My favourite flavour was the Salted Caramel, which provided just the right amount of sweetness to satisfy that craving.
I would highly recommend popping into Eat A Scroll to get your breakfast or mid afternoon fix. I guarantee that nothing quite compares to the goodness of a freshly baked cinnamon scroll! If none of the scrolls we made take your fancy, other delectable flavours include Nutella & Caramel, Humming Bird, Lemon & Blueberry and Coffee Icing. And it doesn’t stop there, Eat A Scroll also sell the oh so fashionable Cruffins ranging from Banana Cream Pie to Passionfruit and Meringue.
For those of you who are interested, here are the ingredients and steps involved in scrolling!
- 250g white flour
- 15g white sugar
- 2.5g salt
- 60g water
- 60g full cream milk
- 1 large egg
- 5g instant yeast
- 75g butter
- 80g brown sugar
- 50g butter
- 7g sugar
- Mix all ingredients except butter into a mixing bowl with a dough hook.
- Mix for 10-15 minutes until not so sticky.
- Add butter in 2 lots.
- Pack into a large bowl and allow to double in size.
- Refrigerate for 6 hours overnight.
- Allow 60-80g per portion.
- Bake at 180°C in a fan forced until golden, 10-15 mins.
Eat A Scroll
76 Smith Street
Telephone: (03) 9023 4781