Ingredients
Dough
- 430 grams Milk
- 100 grams Butter
- 100 grams raw sugar
- 3 teaspoons dried yeast
- 600 grams bakers flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Filling
- 1 teaspoon cinnamon, approx as is sprinkled
- 100 grams Butter
- 100 grams raw sugar
OPTIONAL
- 1 handful sultanas
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place Milk, Butter and Sugar in Mixing Bowl. Heat 5 minutes/90 degrees/Speed 2.
Allow to cool to 37 degrees before adding yeast and mixing 20 seconds/Speed 4.
Add remaining dough ingredients and mix 6 seconds/Speed 6 before kneading
"Dough mode" /3 minutes.Remove dough from mixing bowl onto Thermomat, wrap and place in a warm position to rise for approximately 30 minutes.
Preheat oven to 200 degrees and prepare 2 baking trays.
Using hands, knead/press dough out to the length and width of the Thermomat. Cut straight down the middle before sprinkling generously with Cinnamon and the Sugar. Melt butter and pour over one half of the dough.
Both halves roll from the centre outwards. Using the Spatula lift the dough from the mat and begin rolling tightly with your hands. The filling may ooze out - don't worry too much this is what makes it so heavenly!
Using your spatula cut the log into 2.5/3cm slices, placing them on the prepared tray as you go, leaving a little space between them as they will rise.
Pour remaining butter on other half and repeat process.
If you're not afraid of butter you can brush them with a little more at this stage!
Place trays in a warm position to rise for another 30 minutes before baking for 15-20 minutes.
I have adapted this recipe to be Gluten Free using store bought GF Flour and adding 1 whisked egg! Simply follow the steps as above. The dough is a little more crumbly, so it's important to be gentle and patient when rolling. The end result is worth it!
Dough
Assembly
Gluten Free Version
Tip
Contrary to popuar belief Butter won't kill you... enjoy in moderation!
The dough can be easier to work with if chilled in the fridge, you will need to allow additional time for the second rise if you choose to do this though.
Dough will last in the fridge for approxmately 3 days.
You can form the scrolls and place in the fridge. One morning I was in a hurry and didn't have time to waste waiting for the dough to warm to room temperature and rise. I removed the baking paper and dough from the tin, placed it in the microwave on a plate and used the 'Bread Defrost' setting for 6 slices of bread. The dough softened and rose in this time!
Thermomix Model
-
Recipe is created forTM 31
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
My husband always tries to buy a Coffee Scroll from a bakery,with out success or what's on offer is pretty average. So l decided to make these. They are delicious, soft and tasty. I put sultans in them and simple coffee icing on top. He is very happy with them. So am l .
Recipe makes lovely soft scrolls however there is no glaze or icing recipe which would have been helpful. I had to go elsewhere for these.
Yum, so tasty
Also looking for the coffee...
Coffee scrolls.... where is the coffee??
Really tasty! I halved the recipe but kept the same about of butter & cinnamon plus added sultanas. May put icing on tomorrow but really good without it.
These look great, what is the icing you have used on the tops?
Great recipe they are so tasty