Ingredients
Dough
- 65 g Butter
- 240 g Milk
- 2 eggs
- 1 tsp pandan paste
- 1 tsp salt
- 650 g bakers flour
- 80 g raw sugar
- 10 g dry yeast
Filling
- 65 g Butter, room temperature
- 70 g brown sugar
- 70 g Coconut sugar (or brown sugar)
- 170 g Shredded coconut
Glaze
- 70 g Coconut sugar
- 2 tbsp water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.) Place the milk and butter into the TM bowl
"Closed lid" . Heat on 50 degC for 3 mins on speed 1. 2.) Add the remaining dough ingredients. Mix for 15 secs on speed 7 or until a rough dough is made. Knead
"Dough mode" for 3 mins.3.) Turn dough out onto Thermomat or into a greased bowl. Cover and allow to prove for 1 hour or until doubled.
4.) Roll out dough on Thermomat or on a lightly floured surface to a 35x50 cm rectangle.
5.) Start adding the filling, by spreading the butter all the over the rectangular dough. Then sprinkle the sugars and shredded coconut evenly over.
6.) Roll dough into a log, starting from the long side. Cut into 12 scrolls, roughly 2.5 cm thick.
7.) Place scrolls onto a lined baking tray. Cover and allow to rise for a further 30 mins. Preheat oven to 200 degC. Bake for 15 mins or until golden.
8.) Meanwhile, prepare the glaze on the stove. Slowly melt the coconut sugar and water in a small pot on low heat. Continue until dissolved and slightly thickened into a syrup.
9.) Remove scrolls from the oven and allow to cool on a rack. Brush glaze onto scrolls while still warm.
Method
Tip
** PANDAN PASTE - can be found at most Asian Grocers.
** OPTIONAL OVERNIGHT METHOD **
This is a great method to enjoy freshly baked scrolls for breakfast or morning tea with most of the prep done the night before!
a.) Once you have placed your scrolls onto the lined baking tray and covered them, you can place them in the fridge overnight or until you are ready to bake (within 24 hours)
b.) Before baking, take them out of the fridge and rest them on bench for 1 hour. This will allow them to come back to room temperature and rise further.
c.) Bake in a preheated oven. Follow Steps 7-9 as above.
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
Made these over the weekend and they were absolutely delicious! I can't wait to make them again.
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