Coffee Scrolls

Ingredients - Dough

  • 380 gm F.G. Roberts Traditional Bread Mix
  • 75gm caster sugar or to taste
  • 450ml warm full cream milk
  • 7gm dry yeast
  • 5gm white vinegar
  • 50gm vegetable oil
  • 200gm sultanas, pre -soaked in a little cold black coffee for 15 mins, then drained (optional)
  • 2 whole eggs, beaten (room temperature and average 55grams each)

Ingredients - Filling

  • 100 gm brown sugar
  • 1 heaped Tablespoon cinnamon
  • 50 g unsalted butter, chopped into small bits 

Ingredients - Topping

  • 50 gm cream cheese 
  • 40 gm butter
  • 50 gm icing sugar
  • 2 tsp vanilla
  • ½ tsp coffee granules 

Method - Dough

This dough needs to be soft, as you knead dough it will become less sticky so don’t overcompensate with more flour or your scrolls will be too dry

  1. Add the yeast and sugar to the warm milk and leave to bloom.
  2. While the yeast blooms, add all the filling ingredients to a mixing bowl, mix till thoroughly combined. Set Aside.
  3. Once the yeast is blooming, add the oil, vinegar and beaten eggs
  4. Add the dry ingredients to a large mixing bowl and mix together
  5. Make a well in the centre and pour in the milk mix.
  6. Mix until it comes together then turn onto a floured surface and knead until smooth dough forms.
  7. Flatten out the dough to a rough rectangle shape, sprinkle over the sultanas then fold one third to the centre, then the other third over so the sultanas are enclosed.
  8. Roll the dough out into a large rectangle around 20 x 35 cm.
  9. Sprinkle on the filling mix and roll up tightly starting from the long edge.
  10. Cut the dough in the centre of the log, then cut each piece again into 3 pieces, making 6 scrolls. (or cut into 8 smaller scrolls)
  11. Place on a lined tray, cover with oiled cling wrap and prove up to an hour until double in size
  12. While the scrolls prove, preheat the oven to 200°c
  13. Once the scrolls are ready to bake, mist with some water and place the tray on the middle shelf and drop temp to 175C and bake for 30 minutes.
  14. Allow the rolls to rest in the pan at least 5 mins but do not cool completely in the pan or they will have a soggy bottom.

Method - Topping

While they’re baking, make the topping

  1. Add all the topping ingredients to a mixer and mix until thoroughly combined and a smooth, creamy texture with no lumps.
  2. Once the scrolls are a deep golden brown, remove from the oven and while they’re still hot add the topping ingredients.

Method Tips

  1. Eggs must be room temperature and an average 55gm each. Not large or extra-large eggs or the dough will be too wet and sticky.
  2. Once the sultanas are soaked and drained, pat them dry so they are not wet or this will affect the dough. Our home baker actually pre-soaked and drained hers the day before.
  3. Full cream milk is a must. Low fat will result in a dry dough. You need the fat in this dough for the crumb
  4. We recommend using a flavourless vegetable oil instead of olive for sweet doughs (rice bran is the go to for our home bakers)
  5. To get a nice even surface that doesn’t squash down the shape when cutting the scrolls, our home bakers cut theirs using dental floss.