Coffee scrolls

After a few weeks on the croissant bandwagon, including a failed attempt at pain au chocolat, I was looking for something different for afternoon tea. Turns out coffee scrolls are pretty easy to get right; this recipe makes scrolls that taste exactly like something you would get from a cake shop. Not doughy, not heavy, not cake-y. Just right.


Cinnamon and walnut scrolls with coffee icing

1/2 cup warm milk
3 tsp dried yeast
3 1/2 tbs sugar
2 1/2 tbs butter, melted
1 egg, lightly beaten
1/4 cup water
1 tsp cinnamon
1 tsp bread improver
2 3/4 cups flour
1/3 cup chopped walnuts

For the filling:

1 tsp butter, melted
1 1/2 tbs cinnamon sugar*

For the icing:

1 cup icing sugar
1 tbs strong coffee

Method

Combine the milk, yeast and half of the sugar. Set aside until the mixture is foamy. Combine the remaining sugar, cinnamon, bread improver  and flour. Make a well and add the yeast mixture, butter, egg and water. Knead until smooth and elastic. Sprinkle over the walnuts and continue kneading until incorporated. Place in an oiled bowl, cover with cling wrap, and set aside to rise until doubled in size. Give the dough a quick knead, then return to the bowl and allow to double again. When doubled, roll the dough out to a large rectangle - use a chopping board as an indication of the size. Spread the melted butter over the dough, then sprinkle with cinnamon sugar. Roll in to a long scroll, starting from the long side. Slice into pieces around 2 cm wide. You should be able to get around 15 or 16 scrolls from your roll. Place on a lined baking tray, cover with a tea towel and allow to prove for 30 - 40 minutes. Meanwhile, preheat the oven to 190 Celsius. Brush the scrolls with an egg wash or sugar glaze, then bake 30 - 40 minutes until golden. Allow to cool before icing. To ice, combine the coffee and sugar and stir until smooth. Spread over the scrolls, allow to set, then enjoy. 

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