Monday, 18 April 2016

Cinnamon scrolls

I’m taking great pleasure in a good dough of late, and am finding whole process is really quite therapeutic.
We’ve been having flatbread on a weekly basis and I’ve been quite enjoying watching the dough come together before laying into it.
You have to like dough to attempt cinnamon scrolls, if you don’t then I think you’ll find them quite a pain to make.
You also have to have a bit of time on your hands, in the way that you need to make the dough the night before you want to eat the scrolls.
If you ticked both of those boxes, then please proceed, because these scrolls are ridiculously tasty – and I implore you not to leave off the honey glaze, trust me, it’s worthwhile and you’ve come too far to skimp on the details now.

The last important thing to note is that these are really best to eat as soon as you’ve made them (not really an issue in this house), nice and warm and oozing with buttery, honey goodness.

Cinnamon scrolls with a honey glaze
1 teaspoon dry yeast
1 tablespoon caster sugar
70ml warm water
200g plain flour
Pinch of salt
2 eggs
40g butter, softened
1-2 tablespoons brown sugar
1 ½ tablespoons ground cinnamon
¾ cup sultanas
2 tablespoons unsalted butter, melted
2 tablespoons cream
1 cup icing sugar
2 tablespoons honey (I used mallee)
½ teaspoon vanilla

For the dough, start by making a pre-dough by mixing the yeast, caster sugar and water in a bowl and stir until sugar is dissolved.
Mix in half the flour and leave aside for an hour, or until doubled in size.
Add the remaining flour, along with one egg and mix until it forms a dough (which you can do in a mixer with a dough hook).
Add the butter and knead until it’s all mixed in, then rest for 10 minutes.
Knead again and rest for a further 10 minutes, repeating the process a few times until the dough is firm and smooth.
Wrap dough and place in fridge overnight.
The next day, knock the dough back and turn out on a floured surface, before rolling into a rectangle (about 25 x12cm).
Brush with beaten egg, before sprinkling with brown sugar, cinnamon and sultanas.
Roll up the dough, before cutting into slices about 2cm thick and nestle them into a cake tin (about 22cm or similar).
Cover with a tea towel and allow to rise for about an hour and a half.
Pre-heat oven to 200C and place a bowl on the bottom shelf of the oven.
Put the scrolls on the top shelf of the oven and pour a cup of water into the bowl before shutting the door and reducing the temperature to 180C.
Bake for 10-15 minutes or until golden.
For the glaze, combine all ingredients in a mixer until smooth. Spread over the scrolls while they’re warm.

No comments:

Post a Comment