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OMG - these are so delicious!! I found this recipe on Best Recipes but after making it a few times now I have changed a few things. I was lucky enough to get a beautiful addition to my kitchen last year...its shiny and pretty and I love it!!! Its my Kenwood Chef and while the normal beater and whisk attachment had got a good workout over the last couple of weeks I hadn't got around to using the dough hooks - my old mixer used to nearly shake itself off the bench when I used the dough hooks but the Kenwood's 1000w motor and weight means that making delicious dough doesn't cause me so much angst!
This recipe does need time but ideally it can be made up to the second rising stage (end of step3) and then baked just before you want to serve it - so its great for morning tea but doesn't have to be made from scratch on the morning.
Dough Ingredients
2 sachets of dry yeast
1 cup of warm milk
1/2 cup of caster sugar
1/2 cup melted butter
1tsp salt
2 eggs
5 cups of plain flour
Filling Ingredients
1 cup of brown sugar
2 1/2 tablespoons on cinnamon
1/3 cup of butter softened
Icing Ingredients
1 cup of icing sugar
1/4 cup melted butter and warmed milk
Step 1 - Dough
Mix 4 cups of the flour, yeast,caster sugar, salt in a bowl - stir to combine. Add warmed milk, melted butter and eggs and mix using dough hooks until the mixture is combined. It may still be quite wet so if necessary add a little bit more flour (about 1/4 cup at a time) until it forms a nice smooth ball.
Place dough mix in a large greased bowl, cover with glad wrap and leave in a warm place until it doubles its size - this might take 1 -2 hours depending on the temperature.
Step 2 - Make the filling
Beat the butter until it looses it yellow colouring, add the brown sugar and beat until combined, add the cinnamon and beat for at least 5 minutes - the mixture should be nice and smooth and light brown in colour.
Step 3 - Rolling the scrolls
Sprinkle bench top with a bit of flour and roll your dough out. You may need to knead it a bit by hand to get a bit of elasticity into it. Roll it out into a large rectangle shape (between 1/2 cm and 1cm thick). Turn it so the rectangle is horizontal (long sides at the top as this will make the rolling easier)
Spread filling over all the dough. Start rolling TOWARDS you from the top edge of the rectangle - you don't have to roll the whole length at once - just start at one end and fold towards you and then gently stretch the dough and roll - this will mean you get more spiral in your scrolls. Once you reach one end just keep rolling back to the other end. You will end up with a big log!
Line a high sided biscuit tray (lamington tin or similar) with glad bake paper.
Cut into scrolls - about 6cm wide and place on the tray with the gorgeous spiral facing upwards.You will need to leave about 2-3cm between scrolls to allow for rising.
You should end up with about 12 scrolls.
Cover with glad wrap and leave to rise a second time.
(You can make them to this stage the day before and leave overnight until you are ready to bake them.)
Step 4 - Baking and icing
Preheat your oven to 190'c and bake for 10 -15 minutes - the scrolls should have a nice brown colouring. They will appear soft around the edges.
While the scrolls are baking - mix up the icing - sift the icing sugar and add a little of the milk and butter mixture until it is runny - you want it to be runny so you can drizzle it over the scrolls.
Once the scrolls are baked cooling - drizzle the icing over them while they are still in the tray.
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