Ingredients - Dough
- 380 gm F.G. Roberts Traditional Bread Mix
- 75gm caster sugar or to taste
- 450ml warm full cream milk
- 7gm dry yeast
- 5gm white vinegar
- 50gm vegetable oil
- 200gm sultanas, pre -soaked in a little cold black coffee for 15 mins, then drained (optional)
- 2 whole eggs, beaten (room temperature and average 55grams each)
Ingredients - Filling
- 100 gm brown sugar
- 1 heaped Tablespoon cinnamon
- 50 g unsalted butter, chopped into small bits
Ingredients - Topping
- 50 gm cream cheese
- 40 gm butter
- 50 gm icing sugar
- 2 tsp vanilla
- ½ tsp coffee granules
Method - Dough
This dough needs to be soft, as you knead dough it will become less sticky so don’t overcompensate with more flour or your scrolls will be too dry
- Add the yeast and sugar to the warm milk and leave to bloom.
- While the yeast blooms, add all the filling ingredients to a mixing bowl, mix till thoroughly combined. Set Aside.
- Once the yeast is blooming, add the oil, vinegar and beaten eggs
- Add the dry ingredients to a large mixing bowl and mix together
- Make a well in the centre and pour in the milk mix.
- Mix until it comes together then turn onto a floured surface and knead until smooth dough forms.
- Flatten out the dough to a rough rectangle shape, sprinkle over the sultanas then fold one third to the centre, then the other third over so the sultanas are enclosed.
- Roll the dough out into a large rectangle around 20 x 35 cm.
- Sprinkle on the filling mix and roll up tightly starting from the long edge.
- Cut the dough in the centre of the log, then cut each piece again into 3 pieces, making 6 scrolls. (or cut into 8 smaller scrolls)
- Place on a lined tray, cover with oiled cling wrap and prove up to an hour until double in size
- While the scrolls prove, preheat the oven to 200°c
- Once the scrolls are ready to bake, mist with some water and place the tray on the middle shelf and drop temp to 175C and bake for 30 minutes.
- Allow the rolls to rest in the pan at least 5 mins but do not cool completely in the pan or they will have a soggy bottom.
Method - Topping
While they’re baking, make the topping
- Add all the topping ingredients to a mixer and mix until thoroughly combined and a smooth, creamy texture with no lumps.
- Once the scrolls are a deep golden brown, remove from the oven and while they’re still hot add the topping ingredients.
- Eggs must be room temperature and an average 55gm each. Not large or extra-large eggs or the dough will be too wet and sticky.
- Once the sultanas are soaked and drained, pat them dry so they are not wet or this will affect the dough. Our home baker actually pre-soaked and drained hers the day before.
- Full cream milk is a must. Low fat will result in a dry dough. You need the fat in this dough for the crumb
- We recommend using a flavourless vegetable oil instead of olive for sweet doughs (rice bran is the go to for our home bakers)
- To get a nice even surface that doesn’t squash down the shape when cutting the scrolls, our home bakers cut theirs using dental floss.