THERMOMIX ® RECIPE

1 Maple Bacon Scrolls

Recipe's preparation

Bacon Jam

1. 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

2. Cut the Parmesan into cubes, place into mixing bowl and grate 10 sec/speed 9. Set aside.
3. 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).
4. 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.
5. 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).
6. 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

7. 

   

   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.
8. 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).
9. 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.
10. 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)
11. 

    

    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.
12. 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).
13. 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.