Wiltshire’s Gingerbread Scrolls

Rating
Scrolls
 2 tsp dried instant yeast
 3/4 cup (185ml) warm full cream milk
 1/4 cup (55g) golden caster sugar
 1 tsp salt
 3 1/4 cups (490g) bread flour
 2 eggs
 100g butter, chopped, softened
Filling
 100g unsalted butter, softened
 1/4 cup (50g) brown sugar
 50ml Treacle
 1 tsp ground cinnamon
 1/2 tsp ground ginger
 1/4 tsp ground allspice
 1/4 tsp ground cloves
Glaze
 1 1/2 cups (180g) icing sugar mixture
 1 - 1 1/2 tbsp milk
 1 tsp vanilla bean paste
1

To make the dough, whisk together yeast, milk and 1 tsp golden caster sugar in a bowl until combined. Set aside in a warm spot until the mixture is frothy (about 5 minutes).

2

In the bowl of a stand mixer fitted with the dough hook combine the flour, remaining caster sugar and salt then turn the mixer on low gradually pour in the yeast mixture followed by the eggs.

3

Knead with the dough hook on low speed until smooth and elastic (about 10 minutes). Add the softened butter one piece at a time until incorporated into the dough. Transfer dough to a lightly oiled bowl then cover with a clean tea towel and set aside in a warm place for 1-2 hours until the dough has doubled in size.

4

Meanwhile, grease a deep 32cm x 25cm 2.5L Wiltshire enamel dish
For the filling combine the butter, brown sugar, treacle, cinnamon, ginger, allspice and cloves in a bowl and mix until paste forms.

5

Knock back the dough once doubled in size, then roll it out on a lightly floured benchtop until it is a 35cmx40cm rectangle. Spread the filling onto the dough leaving a 1 cm border then working from the long edge, roll up the dough to form a tight cylinder. Using a serrated knife, trim the ends flat and then cut the dough into 15 equal pieces. Place the scrolls in the enamel dish cut side up, and not touching each other, in five rows of three. Cover the dish with a clean tea cowl and set aside to rise again for another hour (until the buns have risen again and are touching each other).

6

Preheat oven to 190°C (170° fan-forced) and bake for 30 minutes or until the scrolls are golden and cooked through. Remove from the oven and cool in the pan for 10 minutes.

7

Meanwhile, make the glaze. Combine the icing sugar mixture and vanilla bean paste into a bowl and gradually add milk, stirring until well combined and smooth. Remove scrolls from pan and serve drizzled with the glaze.

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Ingredients

Scrolls
 2 tsp dried instant yeast
 3/4 cup (185ml) warm full cream milk
 1/4 cup (55g) golden caster sugar
 1 tsp salt
 3 1/4 cups (490g) bread flour
 2 eggs
 100g butter, chopped, softened
Filling
 100g unsalted butter, softened
 1/4 cup (50g) brown sugar
 50ml Treacle
 1 tsp ground cinnamon
 1/2 tsp ground ginger
 1/4 tsp ground allspice
 1/4 tsp ground cloves
Glaze
 1 1/2 cups (180g) icing sugar mixture
 1 - 1 1/2 tbsp milk
 1 tsp vanilla bean paste

Directions

1

To make the dough, whisk together yeast, milk and 1 tsp golden caster sugar in a bowl until combined. Set aside in a warm spot until the mixture is frothy (about 5 minutes).

2

In the bowl of a stand mixer fitted with the dough hook combine the flour, remaining caster sugar and salt then turn the mixer on low gradually pour in the yeast mixture followed by the eggs.

3

Knead with the dough hook on low speed until smooth and elastic (about 10 minutes). Add the softened butter one piece at a time until incorporated into the dough. Transfer dough to a lightly oiled bowl then cover with a clean tea towel and set aside in a warm place for 1-2 hours until the dough has doubled in size.

4

Meanwhile, grease a deep 32cm x 25cm 2.5L Wiltshire enamel dish
For the filling combine the butter, brown sugar, treacle, cinnamon, ginger, allspice and cloves in a bowl and mix until paste forms.

5

Knock back the dough once doubled in size, then roll it out on a lightly floured benchtop until it is a 35cmx40cm rectangle. Spread the filling onto the dough leaving a 1 cm border then working from the long edge, roll up the dough to form a tight cylinder. Using a serrated knife, trim the ends flat and then cut the dough into 15 equal pieces. Place the scrolls in the enamel dish cut side up, and not touching each other, in five rows of three. Cover the dish with a clean tea cowl and set aside to rise again for another hour (until the buns have risen again and are touching each other).

6

Preheat oven to 190°C (170° fan-forced) and bake for 30 minutes or until the scrolls are golden and cooked through. Remove from the oven and cool in the pan for 10 minutes.

7

Meanwhile, make the glaze. Combine the icing sugar mixture and vanilla bean paste into a bowl and gradually add milk, stirring until well combined and smooth. Remove scrolls from pan and serve drizzled with the glaze.

Wiltshire’s Gingerbread Scrolls
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