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Saffron & Currant Scrolls


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Ingredients

12 portion(s)

  • 2 teaspoons dry yeast, or 1 sachet
  • 1 pinch saffron threads
  • 30 grams Butter
  • 30 grams Maple syrup
  • 150 grams water
  • 150 grams regular milk or milk of your choice
  • 520 grams bakers flour
  • 2 tablespoons currants
  • 1 tablespoon Maple syrup
  • 1 pinch salt
  • 1 egg
  • 1 tablespoon regular milk or milk of your choice
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Recipe's preparation

  1. Step 1

    Place yeast, saffron threads, butter, maple syrup, water and milk into TM bowl and heat on 37 degrees for 2 minutes on speed 1, until butter has melted.

     

    Step 2

    Add flour and mix for 6 seconds on speed 6.

     

    Step 3

    Knead for 2 minutes and add in currants 10 seconds before end.

     

    Step 4

    Place mixture onto TM silicone mat, wrap and let prove for approximately 1 hour (or oiled bowl and cover), or until dough has doubled in size.

     

    Step 5

    Roll out mixture into a large rectangle approximately 1cm thick.

     

    Step 6

    Slice into 2 cm strips and roll each strip into a scroll.

     

    Step 7

    Place onto baking paper on a baking tray and brush with egg/milk/maple syrup and drizzle with additional maple syrup.

     

    Step 8

    Bake for 20-25 minutes in 180 degree oven until golden brown.

     

    Step 9

    Serve with a cup of tea and enjoy!

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Tip

Use coconut oil instead of butter


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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