Sweet Scrolls

This entry was posted in Egg Free apple cider vinegar bread flour brown sugar butter caster sugar dried instant yeast ground cinnamon icing sugar mild olive oil milk milk powder salt water Bread Lunchbox Sweet treats and tagged 0 stars on September 24, 2017 by karenadmin (updated 1038 days ago)

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Since I bought my Companion 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.

Print Recipe

Cinnamon Scrolls Yum

Course

Bread, Lunchbox, Sweet treats

Prep Time

20 min

Cook Time

25 min

Passive Time

60 min

Servings

Ingredients

Dough

• 250 g water
• 7 g dried instant yeast
• 55 g caster sugar
• 60 g mild olive oil
• 500 g bread flour
• 1 tsp salt
• 35 g milk powder
• 12 g apple cider vinegar

Filling

• 60 g butter very soft
• 100 g brown sugar more or less to taste
• 2 tbsp ground cinnamon

Icing

• 70 g icing sugar
• 1-2 tsp milk

Course Bread, Lunchbox, Sweet treats Prep Time 20 min Cook Time 25 min Passive Time 60 min Servings Ingredients Dough 250 g water 7 g dried instant yeast 55 g caster sugar 60 g mild olive oil 500 g bread flour 1 tsp salt 35 g milk powder 12 g apple cider vinegar Filling 60 g butter very soft 100 g brown sugar more or less to taste 2 tbsp ground cinnamon Icing 70 g icing sugar 1-2 tsp milk

Instructions

1. Insert kneading blade
2. Add water and yeast to bowl
3. Speed 4 / 35°C / 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 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(!), straighten the ends and carefully slice the log 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 (40-55mins)
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

Recipe Notes

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 30°C 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!

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