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Makes:
24
Tamara West
If you only make one yeasty scroll, make it this yeasty scroll. Scalding the milk gives a particularly soft, pillowy result, and the cardamom lends the cinnamon a whole extra dimension.
Dough
| 300 ml | Milk |
| 120 g | Butter |
| 3 tsp | Active dried yeast |
| 750 g | Plain flour (Main) |
| ½ cup | Sugar |
| 1 tsp | Salt |
| 2 tsp | Ground cardamom |
| 1 | Egg, beaten |
Filling
| 100 g | Butter, softened |
| ⅓ cup | Sugar |
| 2 Tbsp | Cinnamon |
Glaze
| 1 | Egg |
| 2 Tbsp | Water |
| 1 | Sugar, to sprinkle |
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Directions
- Bring milk almost to boil, then pour into a bowl and stir in the butter until melted. When this mixture is lukewarm, whisk in the yeast to dissolve. Add remaining dough ingredients to a mixer bowl and pour in the yeast mixture. Using dough hook, knead at a slow speed for 10 minutes to make a soft ball of dough (adjust with a little water or flour if dough is too stiff or too sticky). Cover dough and leave to rise at room temperature for an hour.
- Roll out dough on a lightly floured work surface to a 50cm x 20cm rectangle. Spread softened butter evenly over dough, then mix sugar and cinnamon together and sprinkle evenly over the butter.
- Starting with the long edge, roll up the dough into a scroll. Cut into about 24 even pieces. Place each roll, cut side up, in a paper-lined large muffin tin*. Cover with a clean cloth and allow to prove for up to an hour or until doubled in size.
- Beat egg with water and brush tops of rolls to glaze. Sprinkle with some sugar. Bake at 200C for 30 minutes until golden brown. Cool on a rack. Serve with coffee.
Note
Rolls can also be arranged in 2x paper-lined brownie pans. Baking will take about 50 minutes.
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