- 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.
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.
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