Raided the pantry for this week’s incarnation of Sourdough Scrolls and Buns. Smear about one third of a cup of blueberry conserve over the stretched dough, sprinkle with coconut flakes, and a small handful each of shelled pistachio nuts and milk chocolate chips. Follow the roll, shape and raise routine. Did not feel the need to glaze the buns as they came out of the oven as molten jam had already contributed a sticky surface coating. A slight adjustment to the method was to oil rather than flour the bench before shaping the scrolls so as to preserve moisture in the dough. The jam and chocolate combination is a nod to Dorie Greenspan’s rugelach fillings, though I think chocolate embellishment may have been unnecessary; working towards a savoury breakfast scroll. Watch this space.