Ingredients
Dough
- 160 grams lukewarm water
- 15 grams Butter
- 3 teaspoons yeast dry
- 3 teaspoons sugar
- 265 grams High grade plain flour
- 1 teaspoons bread improver
- 1 teaspoons Gluten flour
- 1/2 teaspoon allspice ground
- 1/2 teaspoon mixed spice ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon cinnamon ground
- 1 teaspoon salt
- 55 grams sultanas
- 50 grams currants
Filling
- 5 Milk arrowroot biscuits
- 1 teaspoon cinnamon
- 2 teaspoons Instant coffee powder
- 1 tablespoon Plum or apricot conserve/jam
- 60 grams warm water
Bun Glaze
- 115 grams sugar
- 40 grams water
- 1/2 teaspoon allspice
Coffee Icing
- 200 grams sugar
- 1 teaspoon Instant coffee powder
- 25 grams water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all ingredients to
"Closed lid" in order listed EXCEPT for fruit. Mix 15 seconds, speed 3. Knead 
"Dough mode" 4 minutes. Add sultana's and currants and Knead "Dough mode" 2 minutes. Machine might jump around a bit. Transfer into an oiled bowl, cover with oiled cling film and leave in a warm place to prove for 30 minutes. Meanwhile prepare filling. Once proven, roll dough out on thermomatt into a rectangle to approx 30cm by 20 cm. Spread filling on top and then roll into a log along longer side. Cut log into 6 scrolls and place in a greased and floured tray. Allow to prove a further 30 minutes in a warm place.
Heat oven to 180 degrees. Following second prove bake at 180 degrees for 20 minutes or until golden brown. Remove from oven but leave in tray. Prepare bun glaze and whilst glaze and buns still hot brush glaze all over top of scrolls. Remove scrolls to a rack to cool. Once cool spread with coffee icing if desired and then ENJOY ! Best eaten on day of baking.
Blitz biscuits 10 seconds speed 7. Add cinnamon and coffee and mix 4 seconds speed 7. Add Jam and water and mix 10 seconds speed 4.
Add all ingredients and cook 5 minutes, varoma, speed 1.5.
Mill sugar 30 seconds speed 9. Scrape down sides and then add coffee and water and mix 15 seconds speed 5
Dough
Filling
Bun Glaze
Coffee Icing
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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
They’re not as difficult as I first thought.
I made these today to take for afternoon tea with friends, they were very yummy.
The actual scroll with just glaze is amazing, soft and almost stretchy bread very yummy with a tea or coffee. The icing is yum but super sweet so you only need a small dollop.
At first glance, with its long list of ingredients the recipe looks difficult and time consuming but if your a frequent bread maker then it’s just bread with some spice and fruit. So easy.
I was dubious about the glaze but it was perfect and a very much needed step to finish off your scroll with or without the icing.
I had no currents so I replaced them with cranberries which were fine. Also I had no gluten flour but I was using bakers flour anyway and it all worked out fine. I only used 20ml water for the icing (I wanted it nice and thick) and I didn’t think to melt the instant coffee in the water first so I had to mix it for nearly 2 minutes to get the coffee granules to dissolve into the icing. Next time I’ll use the full 25ml water and I will dissolve the coffee in that water before I mix it with the sugar for the icing.
All in all this is a great recipe and not at all hard.
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