Spiced Scrolls
You can change things up by adding raisins or chunks of chocolate to the dough
Makes enough for: 12 buns
Ingredients
for the dough:
- 500 g flour, plus extra for dusting
- 190 mls milk
- 50 g fructose
- 10 mls instant dried yeast
- 2 eggs, lightly beaten
- 100 g salted butter, softened and cubed, plus extra for greasing
- oil for greasing
for the salted caramel glaze:
- 150 mls cream
- 150 g coconut sugar
- 75 g butter, cubed
- 50 mls maple syrup
- 5 mls salt flakes
for the spiced almond filling:
- 100 g raw almonds, toasted
- 100 g coconut sugar, divided
- 100 g butter, softened
- 5 mls ground cinnamon
- 2.5 mls ground cardamom
- 2.5 mls ground nutmeg
Method
for the dough:
- Place the flour, milk, fructose, yeast and eggs into a stand mixer bowl and bring together into a dough using a dough hook
- Knead for 10 minutes then start adding the butter with the motor running, one piece at a time until all the butter has been picked up
- Turn the dough out onto a lightly floured surface and lightly grease your bowl
- Gently shape the dough into a ball and place back into the bowl, seam side down
- Cover and set aside to prove until doubled in size
for the salted caramel glaze:
- Place the cream, sugar, butter, syrup and salt flakes into a saucepan
- Over a low temperature, stir until the butter melts, then increase the temperature slightly and bring to a simmer, stirring until the sugar dissolves
- Continue simmering until thick, stirring occasionally, then remove from the heat and set aside to cool slightly
- Grease a large roasting pan with butter and pour half of the glaze in, spreading it evenly over the bottom
- Set aside to cool completely
for the spiced almond filling:
- Place the almonds into a blender and 10mls of the sugar and blitz until fine
- Place the rest of the sugar with the butter, cinnamon, cardamom and nutmeg into a bowl and mix to combine
for the scrolls:
- When the dough has proved, tip out onto a floured surface and gently knock back
- Roll out into a 40cm x 35cm rectangle then use a palette knife to spread the butter mixture on top, leaving a 1cm border all around
- Evenly sprinkle the almonds on top of the butter and with the long edge facing you, roll the dough up as tightly as possible, in an upwards movement
- Use a serrated knife to trim the edges and to cut the dough into 12 equal pieces
- Place the dough into the roasting tin, cut side up, without the edges touching, in 4 rows of 3
- Cover with a tea towel and set aside to prove until the buns are touching one another, and nicely puffed up
- Preheat the oven to 180° Celsius and place the tin into the oven and bake for 30 minutes
- Remove from the oven and leave to cool in the tin for 10 minutes before turning out
- Drizzle the tops with the rest of the glaze and eat the same day