- 380 grams bakers flour
- 40 grams White Sugar(or Raw)
- 2 teaspoons dry yeast
- 1/2 teaspoon salt
- 100 grams Milk
- 40 grams water
- 1 egg
- 40 grams Butter
- 40 grams brown sugar
- 1 teaspoon cinnamon
Add to Thermomix mixing bowl Milk, Water, & Dry Yeast heat 1min /37 /speed 1. Add egg lightly beat 5 sec /Speed 5.
Add Bakers Flour, Sugar, Salt. Combine 5 sec / Speed 5. Then Knead 3 min /.
Transfer dough onto Thermomat. Loosely wrap dough in the Thermomat and place in a warm spot to prove for 1/2 to 1 hour.
In clean mixing bowl add butter melt 2min / 60 / Speed 2.
Once dough has doubled in size roll out dough to 20x 30 cm rectangle. Spread with melted butter, sprinkle evenly Brown Sugar and Cinnamon.
Roll dough into a firm log. Using Thermomix Spatula cut log into 8 evenly sized portions. Arrange scrolls onto lined baking tray.
Scrolls can be evenly spaced, or if desired arranged in a circle gently touching to become a pull-apart scroll. (If butter and sugar syrup oozes out during cutting of the scrolls - this can be brushed onto the top of the scrolls once arranged on the tray)
Allow the scrolls to sit in a warm area for a second rise, 1/2 to 1 hour.
After the second rise place into cold oven, set heat to 180 degrees (fan forced), bake for 20 min or until lightly golden.
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The dough should be soft, and flexible. As with all dough if you feel the mixture is requiring a bit more liquid. Add 1 teaspoon of milk at a time, to bring dough together to the right consistency.
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.