Coffee Scrolls

Yields:  12-14

image & recipe @gabo.ninemsn.com.au

Ingredients

For the dough

• 1 x 7g sachet dried yeast
• 275ml (1 cup plus 1 tablespoon plus 1 teaspoon) warm milk
• 1 free-range egg
• 450g white bread flour plus extra for rolling
• 25g caster sugar
• 1 teaspoon salt
• 50g unsalted butter, melted
• 1 cup sultanas

For the filling

• 50g butter
• 2 teaspoons cinnamon
• ⅓ cup brown sugar

For the icing

• 2 cups icing sugar
• 20–30ml strong espresso coffee

For the sugar syrup

• ¼ cup caster sugar, dissolved in 2 tablespoons boiling water

Utensils

• 1 baking tray, lined with baking paper

Preparation Method

1. Dissolve the yeast in the warm milk, beat in the egg, and then mix in the flour, sugar and salt. Add the melted butter and mix until evenly combined. Leave for 10 minutes, and then knead in the sultanas.
2. Lightly oil a 20cm area of worktop. Turn out the dough and lightly knead it. Return the dough to the bowl and leave it for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave until risen by half — about an hour.
3. Flour the worktop and roll out the dough to a large rectangle shape, about 1cm thick.
4. Melt the butter and add the cinnamon and brown sugar to dissolve. Cool, and then brush evenly over the dough.
5. Roll up the dough tightly from the longer side, cut into 3cm wheels and place almost touching on the baking tray. Cover and leave somewhere warm until almost doubled (approximately 30 minutes).
6. Towards the end of the rising time, preheat the oven to 220°C. Bake for about 15 minutes.
7. Mix the icing sugar with the coffee a little at a time to make a thick coffee icing. Brush the baked buns with the sugar syrup while still warm to make them glossy, then spoon or drizzle with a generous amount of the coffee icing.