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–+ servings
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5 from 1 vote

Salted Caramel Scrolls

This is a super sweet, decadent treat
Recipe Category: Baking
Makes enough for: 10 scrolls
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the dough

  • 300 g flour, plus extra for dusting
  • 7.5 mls instant dried yeast
  • 5 mls fructose
  • 5 mls ground cinnamon
  • 110 mls milk
  • 75 g salted butter, melted
  • 1 egg, lightly beaten
  • oil for greasing

for the filling

for baking

  • 1 egg yolk, beaten

Method

for the dough

  • Place the flour, yeast, fructose and ground cinnamon into a stand mixer bowl
  • Use the dough hook and mix for 30 seconds to combine
  • Add the milk and butter and mix for 1 minute
  • Then add the egg and mix until a dough forms
  • Knead on low setting for 10 minutes
  • Turn the dough out and shape into a ball
  • Lightly grease the bowl and return the dough to the bowl, seam side down
  • Cover and leave to prove until doubled in size
  • Turn out onto a lightly floured surface, knock bach and roll out into a 3mm thick square

for the filling

  • Place the chocolate into a microwave proof bowl
  • Heat for 30 seconds at a time until melted
  • Add the salted caramel and stir to combine
  • Spread this evenly over the dough, leaving a 1cm gap along the edges
  • Place the sugar, gingerbread spice and ground cinnamon into a bowl and stir to combine
  • Use a sieve to sprinkle over the top of the chocolate mix
  • Leave to stand for 10 minutes before rolling
  • With a long edge facing you, start rolling the dough, as tightly as possible into a sausage shape
  • Trim the edges to neaten and then cut into 10 equal sizes, about 5cm each
  • Turn cut side up and press down gently with the palm of your hand
  • Cover with a damp towel and leave to rest for 15 minutes

for baking

  • Preheat the oven to 160° Celsius
  • Place each scroll onto a lined baking tray and brush the tops and sides with the egg yolk
  • Place into the oven and bake for 23 minutes
  • Remove from the oven and leave to cool on the tray for 5 minutes
  • Place on a wire rack to cool enough to enjoy