Sweet Scrolls


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Makes 12 scrolls

Cooking difficulty: Medium

Total duration: 2.5-3h

Since I bought my CC one thing that has eluded me is beautiful sweet bread dough. I have tried many recipes, I’ve lived with mediocre for months, but this weekend I completely changed things up and created a new recipe.  This recipe is for cinnamon scrolls, but you can use this dough with any sweet scroll filling or to make finger buns.

Cinnamon Scrolls

Cinnamon Scrolls

 

Ingredients

220g water
7g yeast
55g sugar
60g mild olive oil 10g vanilla essence
500g bread flour
1 tsp salt
35g milk powder
15g apple cider vinegar

For filling
60g butter, soft
100g brown sugar, more or less can be used to taste
2tbsp cinnamon

For icing (optional, depending on how sweet you like your scrolls)
70g icing sugar
1-2 tsp milk

 

CC Method

  1. Insert kneading blade
  2. Add water and yeast to bowl
  3. Speed 4 / 35C / 2 min / stopper maxi
  4. Add remaining ingredients in order
  5. Pastry P1 / stopper maxi (2 min 30 sec)
  6. Allow to automatically continue onto prove function
  7. Speed 2 / 1 min / stopper maxi
  8. Remove CC lid and turn bowl upside down onto a floured or oiled silicone mat
  9. Remove locking nut and lift bowl off dough
  10. Scrape dough off the blade, being careful not to stretch dough
  11. Roll the dough into a rectangle 35cm by 40cm
  12. Light spread butter on dough, leaving 2 cm along one long side bare
  13. Sprinkle sugar and cinnamon evenly over butter
  14. Starting at the long side that has the topping, roll dough to create a long scroll
  15. Using dental floss(!), carefully slice into 12 scrolls
  16. Place into a lightly oiled 20*30cm slice tin, leaving room around the edges*
  17. Prove the dough in a warm humid environment, until they have doubled in size (40-80mins)*
  18. Steam bake 180C 20-25 minutes*
  19. Allow to cool on a wire rack
  20. Place icing sugar in a small mixing bowl and gradually add the milk, until a thick but drizzly consistency is reached
  21. Drizzle icing over the scrolls
  22. Eat within 24 hours or freeze immediately*

 

*Tips

  1. You can bake the scrolls on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to pull apart and of course, they look nicer too!
  2. Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
  3. If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
  4. I find these sweet enough without icing and prefer not to ice them so I can store them in the freezer
  5. Freezing immediately, once cooled is important as there are no preservatives used. The rolls defrost perfectly, especially in a packed lunch box in the Australian summer!

 

Pace yourself with these rest breaks

Dough
Prep time: 15 mins
Rest time: 40 mins

Forming scrolls
Prep time: 15 mins
Prove time: 40-80 mins
Bake time: 20-25 mins

The bread dough is #preservativefree  

#lunchbox #eggfree

 

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