Breville BEM410 Instruction Booklet page 40

RECIPES
CINNAMON NUT SCROLLS
Makes 12
INGREdIENTS
4 cups (600g) bread flour
1 teaspoon salt
2 tablespoons sugar
1½ teaspoons mixed spice
2 teaspoons grated orange rind
2½ teaspoons Tandaco yeast
1 x 60g egg, lightly beaten
1½ cups (375ml) milk, scalded and cooled
FILLING:
2 tablespoons melted butter
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
¼ cup (40g) sultanas
½ cup (60g) chopped walnuts
METHOd
1. Assemble mixer using dough hook.
2. Place flour, salt, sugar, mixed
spice, orange rind and yeast into
the mixing bowl.
3. Using speed 1-2, slowly add the egg
then the cooled milk into the dry
ingredients. Mix for 1 minute until a
dough ball starts to form.
4. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
6. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
40
7. Roll out the dough to a 20cm x 30cm
rectangle. Brush dough with butter.
Combine sugar and cinnamon and
sprinkle evenly, together with sultanas
and walnuts, over the butter leaving a
2cm border. Roll the dough up from the
long side, as for a Swiss Roll.
8. Cut into 12 slices and place cut side up
into 2 lightly greased deep 22cm round
cake pans.
9. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 30 minutes or until buns
have risen slightly. Remove plastic wrap.
10. Bake in a preheated oven at 200ºC
for 30-35 minutes or until cooked and
golden brown. Remove from cake pans
and cool on wire racks. When cool,
drizzle with vanilla bun glaze.
vANILLA BUN GLAZE
INGREdIENTS
½ cup icing sugar, sifted
½ teaspoon vanilla essence
2 tablespoons warm milk
METHOd
1. Combine ingredients into a small
mixing bowl and stir until smooth and
thin enough to drizzle over buns.