Pro Tips

• You can ice your scrolls either by spreading the icing on top or putting it into a piping bag with a small round nozzle and swirling it on however you like

• Some ovens these days have a defrost setting which sets the temperature at between 30-60oC.  I use mine at 30oC as the warm place for my dough to rise

 

Ingredients

7g yeast

2 cups plain flour

½ teaspoon salt

1/8 cup sugar

150ml sour cream

1/8 cup milk

1 tablespoon melted butter

1 egg, lightly beaten

1 tablespoon cinnamon sugar

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Filling

2 tablespoon melted butter

½ cup brown sugar

1 teaspoon cinnamon

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Icing

1 tablespoon butter

1 drop vanilla essence

1 cup icing sugar, sifted

1 tablespoon milk

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How to make it:

Mix dry ingredients including yeast in a large bowl

Warm sour cream and milk and add to the mixture

Mix well to form a soft dough. Knead for 10 minutes until smooth and elastic

Place dough in greased bowl, cover and leave in a warm place to double in size (about 50 minutes)

Knock down dough by punching it with your fist in the centre then knead for 1 minute

Roll dough into a 30cm square.  Spread filling evenly over your dough in a thick layer then roll up tightly and slice into 2cm slices

Place cut side up on an oven tray then leave in a warm place to double in size (about 30 minutes)

Brush with egg then place in the oven and bake for 15-20 minutes until golden

When cool, ice as desired and sprinkle with cinnamon sugar

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Filling

Place all ingredients in a bow and mix well until thoroughly combined into a paste.

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Icing

Beat butter and icing sugar until light and fluffy then beat in milk.

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Makes 24

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