Ingredients
Filling
- 8 streaky bacon rashers, (approx. 240 g)
- 50 g unsalted butter, chilled and cut into cubes (2 cm)
- 1 tbsp ground cinnamon
- 50 g raw sugar
Dough
- 150 g full cream milk
- 90 g unsalted butter, chilled and cut into cubes (2 cm), plus extra for greasing
- 300 g plain flour
- 2 tsp baking powder
- 50 g raw sugar
- 1 pinch salt
Salted maple glaze
- 30 g unsalted butter
- 50 g Pure Maple Syrup
- 60 g icing sugar
- 1 tbsp water
- 0.25 tsp sea salt flakes, plus extra for garnishing
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Position oven rack to top shelf in oven. Preheat oven to 190°C (grill setting) and line a baking tray (30 x 40 cm) with baking paper. Line a plate with paper towel and set aside.
Place bacon onto prepared baking tray and grill for 5 minutes. Transfer onto lined plate to absorb excess oil. Heat oven to 190°C (oven setting).
Place butter, cinnamon and sugar into mixing bowl and mix 15 sec/speed 4. Transfer into a bowl and set aside. Do not clean mixing bowl.
Place a small jug or bowl onto mixing bowl lid and weigh milk into it, then set aside.
Grease a round springform cake tin (22 cm) and set aside.
Place butter, flour and baking powder into mixing bowl and mix 5 sec/speed 5, until mixture resembles breadcrumbs.
Add sugar and salt and knead 1 min/
"Dough mode" , gradually pouring reserved milk through hole in mixing bowl lid until a soft dough forms.
Transfer dough onto a lightly floured silicone bread mat or work surface and roll out into a rectangle (approx. 20 x 35 cm). Sprinkle reserved butter mixture evenly over dough.
With the long edge of the pastry closest to you, place bacon pieces vertically over filling, leaving a finger width gap between each piece and allowing bacon to slightly overhang the top edge (so you can see where the pieces are as you roll the scroll).
Rolling up from the long edge, roll dough into a long sausage shape. Cutting in the gaps between the bacon rashers, cut dough into 8 scrolls.
Place scrolls into prepared cake tin and bake for 25-30 minutes (190°C) or until golden brown. Clean and dry mixing bowl. Continue with glaze.
Place all glaze ingredients into mixing bowl and cook 2 min/60°C/speed 3, then blend 10 sec/speed 6.
Remove scrolls from oven and immediately pour three-quarters of the glaze over the scrolls and sprinkle with extra salt flakes. Serve warm with extra glaze.
Filling
Dough
Salted maple glaze
Tip
Cut dough into smaller pieces to make smaller, bite-sized scrolls.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Comments
Hi Lozziescozzie
As this is not a yeast recipe, the dough doesn't need to prove. They are quite dense scrolls and are best eaten straight out of the oven, nice and warm.
Since the recipe uses baking powder as a leavening agent, it should also help if you work quite quickly to get the scrolls made and into the oven once the milk has been added to the dry ingredients.
They do taste delicious!
Kind regards
Thermomix Head Office
Does the dough need to rise at any stage? I made these and they felt quite heavy. Thanks.
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