Caramel butterscotch scrolls

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Recipe's preparation

Dough

Place water, butter, sugar, salt & yeast into the bowl "Closed lid" and mix for 2min, 37 deg, speed 2.

Add egg, flour, milk powder and bread improver and mix 10 seconds, speed 6

Select dough "Dough mode" mode & knead for 2 min.

Turn out onto a floured board or silicon mat and form into a ball."Closed lid"

place in a greased bowl and cover with cling wrap or silicon mat. Place in a warm position and allow to rise for 30-40 min.

Knock down and turn out onto a floured surface or silicon mat. Roll out into a large rectangle, approximately 20x30cm or slightly larger.

Spread evenly with the butter, sugar mix then sprinkle with the butterscotch and walnut mix

Roll the dough lengthwise into a log and slice evenly into 12 slices.

Fit the scrolls into a Swiss roll pan, lightly greased or lined with baking paper.

Cover and leave to rise in a warm spot for 30-40 minutes until doubled in size.

Bake at 190 deg C for 25-30 minutes, or till golden.

Place onto a wire rack to cool slightly before drizzling with caramel icing.

Filling

place the butterscotch lollies into TM bowl"Closed lid" and crush 10sec, speed 6. Or till roughly chopped. Add the walnuts and chop 2-3sec, speed 6, or till roughly chopped.

Set aside and without cleaning the bowl add butter, brown sugar & cinnamon to the bowl "Closed lid" . Blend at speed 3 for 10 sec.

Caramel icing

Add butter, milk and sugar to the TM bowl "Closed lid" . Mix for 3 min, 50deg, speed 2, or until sugar & butter have melted. Add icing sugar and mix 10 sec, speed 4. Drizzle over warm buns and allow to cool.