scrolls – Sweet Tooth Experiments

Butterscotch Macadamia and Mango Scrolls

Butterscotch, macadamia and mango…this flavour combo does not seem too out of the norm right? I’d have to agree with you actually…but using dried mango and custom-made butterscotch as a ‘coffee scroll’ is a twist on the traditional glazed cinnamons scroll. In fact my recipe doesn’t even have glaze at all!

This recipe came about as I was experimenting with different butterscotch recipes and thought that using butterscotch in a scroll instead of butter and sugar would produce an interesting texture from the usual, whilst still satisfying the sweet and buttery taste buds.

Instead of the sometimes walnuts and sultanas in scrolls I replaced them with a more decadent nut and dried fruit.

This recipe has had a few alternations to get to where it currently is, where dried paw paw and jackfruit with coconut were also played with.

I know mango, macadamia and butterscotch is not reinventing the wheel but these scrolls straight out of the oven with a little double cream poured across them are sooo moreish. I couldn’t stop at one!

Ingredients:

Dough:

160ml warm milk
7g yeast
45g caster sugar
1 tsn vanilla essence
2 eggs
450g plain bread flour
¼ tsn salt
120g butter

Butterscotch:

2 tbsn butter
½ cup sugar
1 tsn vanilla essence
½ tsn salt
90g cream

Extra:

120g macadamia nuts
100g dried mango
Double cream (optional)

Method:

Place the milk, yeast and vanilla in a bowl, mix and leave for 10 minutes to bubble.
Place the flour, sugar, salt, eggs, butter and the yeast mix into a mixer with a dough hook and mix on low for 1 minute.
Increase speed to high for 8 minutes.
Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 90mins or until doubled in size.
Oil a 20cm x 30cm tin lined with baking paper in the base, allowing for a 1cm border of no paper around the edge.
Meanwhile make the butterscotch sauce by placing the butter, sugar, vanilla and salt in a pan on a medium heat, stir until the sugar has dissolved.
Turn to high and allow the butterscotch to reach 90c degrees on a candy thermometer, stir in the cream and set aside.
Pour half the butterscotch into the prepared tin base.
Dice up the macadamia and dried mango into small pieces.
Roll the dough with a rolling pin on a benchtop into a 60cm x 25cm rectangle.
Spread the remaining butterscotch sauce with a pastry brush onto the dough leaving a 1cm border around the edges.
Sprinkle the nuts and mango evenly.
Roll the dough into a log starting with the longest side, rolling tightly to enclose the filling.
Trim the edges and cut the log into 12 even pieces.
Place the pieces side by side in the prepared tin, cut sides up.
Cover the tin with plastic wrap for 1 hour or until it has doubled in size.
Pre-heat the oven to 180c degrees and bake for 25 minutes.
Cover the tin with aluminium wrap and bake for a further 15 minutes or until golden.
Allow to cool for 5 minutes then invert into a cake rack to cool.
Top with double cream as desired.

Butterscotch Macadamia and Mango Scrolls

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Sticky Chocolate and Bourbon Scrolls

This recipe was originally planned to be chocolate and coffee flavored scrolls, in which the actual dough of the scroll was fluffy and lush but the coffee glaze was not really a standout and to be honest a little boring. Maybe it was the fact chocolate and coffee is such a common flavor combo or maybe there was just no interesting wow factor in the treats.

As I had an awesome cloud-like dough recipe I decided I had to do something with this so I went on an experimental journey with a range of different flavor combos from ingredients that I had in my pantry.

After a few combo assortments, I landed on one I was super happy with and couldn’t stop eating!

I have baked with Chocolate and Bourbon previously (see my Bourbon Chocolate Cake with Peanut Bourbon Icing), thus I knew these flavors work together, however this time I wanted to add an almost caramel flavor to the mix therefore used brown sugar and honey for the glaze that would traditionally be make from white sugar only.

The outcome of the glaze was to die for. It is easily the standout of the scrolls I made up in my experimenting …It’s made me want to make a bourbon, caramel and honey cake now…maybe that can be my next experiment….

Ingredients:

Dough:

200ml warm water
60g butter, melted
60g sugar
I sachet yeast (2 tsn)
2 eggs
20g milk powder
¼ tsn salt
470g flour, plus extra for kneading

Filling:

100g dark chocolate
45ml cream

Glaze:

120ml honey
120g butter
90g brown sugar
90ml Bourbon

Extra:

20ml milk

Method:

To make the dough place the water, melted butter, sugar and the yeast in a bowl and stir to combine.
Leave the yeast mix to sit for 5 minutes, or until foamy.
Add the eggs to the yeast mix and whisk with a hand whisk until combine.
In a bowl place the milk powder, salt and flour, stir.
Using the hand whisk beat 300g of the dry flour mix into the water until combine.
With a spatula stir and fold the remaining flour mix until a dough is formed.
Flour a bench surface and knead the dough for 10 minutes, adding extra flour if required to make the dough smooth and elastic.
Lightly oil a bowl, add the dough, cover the bowl with plastic wrap and place the bowl in a warm place until doubled in size (at least 1 hour).
While the dough proves pre-heat the oven to 175c degrees and line a 20cm x 35cm cake tin with baking paper.
Now make the filling by placing the cream in a bowl and heat in the microwave until the cream just starts to boil.
Add the chocolate to the cream and stir until smooth and silky.
Following, make the glaze by placing all the ingredients into a saucepan on a high heat, stirring until the mix is bubbling, take off the heat.
Pour the glaze in to the cake tin lined base, ensuring the base is evenly covered with the mix.
Flour a bench surface, place the dough in the center and top with a little sprinkle of extra flour.
Use a rolling pin roll the dough into a 15cm x 40cm rectangle shape.
Spread the filling onto the dough covering it evenly.
With a longest side facing you roll the long side of the dough tightly into a swiss roll (jelly-roll style logs), seam side at the bottom of the roll.
Cut the roll into 3cm sized spiral slices and arrange the spiral slices cut side up into the cake tin on top of the glaze.
Push the spirals into the base of the tin slightly with fingertips and brush the tops with the 20ml milk.
Top the tin with plastic wrap and leave to rise for 1 hour or until doubled in size.
Place the tin in the middle of the oven and bake for 25 minutes or until the tops are golden in colour.
Invert onto a plate and top with any remaining syrup left in the tin.
Allow scrolls to sit until slightly cooled then using fingers pull the scrolls apart from each other.
Serve with a cup of tea (if you wish) and enjoy.