Like most people I know at the moment I just feel like staying in bed with a box of tissues and a hot lemon! But I dosed myself up on Panadol and headed to the kitchen to make these scrolls.. you might rightly ask just why I would do this! I have had this plan in my head for the last few weeks while I was writing reports and doing a few other work based things and was going to reward myself with making these scrolls. ( It’s the making I love most!) So cold or no cold this was going to happen 🙂 The food critics here passed it for publishing on this blog ( and the fact there is none left tells me it’s a winner) Apparently it would be nice with apple next time!
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup lukewarm milk
- 2 1/4 teaspoons dried yeast
- 1/8 cup melted butter
- 1 egg yolk
- 1 tbsp sugar
- 1/4 cup melted butter
- 4 tbsp sugar
- 3 tsp cinnamon
- Mix the yeast and sugar with the lukewarm milk leave for a ten minutes until foamy
- Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
- Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
- Preheat oven to about 200 degrees C.
- Sprinkle benchtop with flour and roll the dough out to a thickness of 1cm.
- Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
- Roll up the dough, and using a knife, cut the log in half length-wise.
- Twist the two halves together, with the cut layers on the outside. Give a round shape, then transfer to a baking tray
- Top the remaining butter and sprinkle some sugar and cinnamon mixture. Reduce the oven temperature to 150 degrees C after 5-10 minutes . Bake for 30 to 35 minutes, until the top is golden brown.
- Top with icing sugar mixed with water