Pumpkin Spice Scrolls

Edit

Recipe's preparation

Dough

1. Dry roast cinnamon, nutmeg, cardamom, salt & ginger for 2 minutes, 100 degrees, speed soft.

1. Add pumpkin & sugar, blitz 6 seconds, speed 10.

1. Cook for 5 minutes, 100 degrees, speed soft.

1. Add 60g butter and allow pumpkin mixture to cool for 5-10 minutes before next steps (while butter melts). This step is essential before you add the yeast!

1. Add egg, flour & yeast to mixture and mix together 5 seconds, speed 8.

Knead 30 seconds, put in bowl/bread mat and leave to rise 30-60 mins.

Filling

1. Chop dates 5-8 seconds, speed 8, put aside.

Melt butter 1 minute, 60 degrees, speed soft.

Assemble scrolls

1. Using a rolling pin, roll dough out to 11” x 16” rectangle (size of A3 paper).

1. For filling, brush with the melted butter, then sprinkle dates over the dough.

1. Cut through the across the middle lengthways (long side) so you have two “rows”.

1. Roll each row separately into a tight spiral so you have two long “logs” (don’t worry about the mess).

1. With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw one log at a time with a back-forth motion into approximately 1-inch sections.

1. Place buns close together “spiral side up” on a baking tray. Cover tray with plastic wrap and let rise for another 45 minutes.

1. 15 minutes before you’re ready to bake them, preheat oven to 180 degrees Celsius.
2. Bake for 25-30 minutes until light and golden.

Glaze

1. Grind sugar for 10 seconds, speed 10, to create icing sugar.

1. Add cream cheese and beat 15 seconds, speed 5.

1. While continuing to beat, drizzle in milk until it is at desired consistency.
2. When buns have cooled, top with glaze and eat until they are all gone!