THERMOMIX ® RECIPE

1 Maple Bacon Scrolls

Recipe's preparation

Bacon Jam

Prepare Bacon Jam as per Thermomix instructions, then set aside and clean mixing bowl.
This takes approximately 30-40 minutes (I made mine the night before).

Search the recipe community for Bacon Jam.
I used Bacon Jam - ThermoFun.
https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/bacon-jam-thermofun/v1fkfluq-ab6c2-780493-cfcd2-qe68khc0

Dough

Cut the Parmesan into cubes, place into mixing bowl and grate 10 sec/speed 9. Set aside.
Create Buttermilk, pour roughly 205g of Milk and 1 Tbs of Vinegar into mixing bowl. Stir and let sit for 5-10 minutes (If Required).
Place Water and Yeast in the mixing bowl with the Buttermilk, heat 3 min/37C/speed1.

Add Salt, Plain flour and Parmesan, then mix 6 sec/speed 6. Scrap down the sides then knead for 3 minutes.
Transfer dough into a large bowl lined with a little oil or cooking spray. (This is a sticky dough, remove the blade from the mixing bowl and use your spatula to remove all the dough).
Cover dough with cling wrap or a damp tea towel and leave to prove in a warm area until double in size. (Around 30 minutes).

Assemble



While dough is proving, place the Bacon into a frying pan (Optional). Fry until crispy then leave to cool/drain on paper towel then chop into small 1cm pieces and set aside.
Pre heat oven to 200C and prepare two muffin trays with a light coating of cooking spray. (I used one tray and did two batches).
Lay a sheet of parchment paper onto your work surface and lightly dust with flour.
Fold the bacon pieces into the dough to incorporate before transferring onto the parchment.
Roll dough into a rectangle approximately 45-50cm x 30cm (this will create more portions and enable them to fit into a muffin pan).

See Notes: in relation to larger portions (40x30cm yield 16-18 scrolls)


Warm Cream cheese in the microwave in 10 sec intervals until soft. Spread a layer onto the whole surface of the dough, follow with a thin layer of Bacon Jam and finish with a sprinkle of shredded cheese.
Roll the dough from the longest side, creating a long Sausage and pressing at the end to seal.

Cut the rolled dough in half, then in half again. You should get approx 5-6 scrolls from each quarter roll. This will yield 20-24 pieces roughly 2.5cm long.

See Notes: in relation to larger portions (4-5 scrolls from each quarter roll will yield 16-18 pieces).
Place scrolls into the muffin tray or onto a lined baking tray.
Place in a warm spot for 30 mins until they have almost doubled in size (Optional. See Notes).

Bake in oven for 15-25 mins until desired colouring is reached.