Sumptuously soft and lightly spiced with cinnamon, cardamom and ginger, these scrolls are tremendous when served warm with a morning coffee. Glaze with cinnamon spiked syrup and dust generously with cinnamon sugar for a Scandi style bun. For an American twist, slather with sweetened cream cheese frosting. This recipe makes a generous 12 as we’re sure they won’t be around for long!
Makes: 12
Prep Time: 45 minutes plus 2-3 hours proving time
Cooking Time: 10 minutes
You will need two non-stick baking trays
Ingredients:
Scrolls:
- 200g strong white bread flour
- 300g plain flour
- 50g caster sugar
- 1tsp salt
- 7g sachet fast-action yeast
- 150ml whole milk
- 2 Chai tea bags
- 2 large eggs, beaten
- 100g unsalted butter, at room temperature
Filling:
- 50g unsalted butter, softened
- 100g light brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 8 cardamom pods, seeds removed and ground
- 1tsp vanilla bean paste
For the syrup (optional):
- 2tbsp granulated sugar
- 2tbsp water
- 8 cardamom pods, bruised
To dust:
- 2 tbsp caster sugar
- 2 tsp ground cinnamon
Method:
- Place both flours, sugar, salt and yeast in the bowl of a stand mixer with the dough hook attached.
- Warm the milk in a small milk pan. Add the chai tea bags and leave to infuse for 10 minutes. Remove the tea bags.
- Add the spiced milk and beaten eggs to the flour mixture and beat on a low speed for 10 minutes until the dough is smooth and elastic.
- Increase the speed slightly and add small pieces of softened butter. The dough should become soft and a little sticky. Continue kneading for 10 minutes until the dough becomes smooth and elastic again.
- Turn the dough out onto a lightly floured surface and gently knead to form a ball. Place in a lightly greased large bowl, cover with a damp tea towel and set aside in a warm place for 2 hours until doubled in size.
- Meanwhile, make the filling by placing all the ingredients in a small bowl. Beat with a wooden spoon until smooth.
- Make the cardamom syrup, if using. Place the sugar, water and cardamom pods in a small saucepan and heat until the sugar dissolves. Bubble for a few minutes, leave to infuse until cool then strain to remove the pods.
- Pre heat the oven to 180°C/gas 6.
- Once doubled in size, turn the dough out onto a very lightly floured surface and knead gently until smooth. Roll out to form a rectangle measuring 50cm x 30cm.
- Spread the spiced butter filling evenly onto the dough. Starting at the short end, roll up the dough tightly until you have a sausage shape.
- Using a serrated knife, trim the edges and cut the dough into 12 equal disks.
- Place 6 scrolls on each baking tray, allowing space between each one.
- Cover loosely with oiled cling film or a damp tea towel and set aside in a warm place to rise for 30 minutes.
- Bake for 15-20 minutes until the scrolls are golden brown and the filling is bubbling.
- Leave to cool on the trays for 10 minutes then brush with syrup.
- Place on a cooling tray.
- Mix the caster sugar and cinnamon in a small bowl and dust the scrolls generously whilst still warm.
- Enjoy while fresh!
If making by hand:
Beat the dough mixture with a wooden spoon until combined, place on a floured surface and knead for 20 minutes until the dough is smooth and elastic. This method will require more effort and longer kneading times.
Tip: You can change the ratio of strong bread flour and plain flour if you like. More bread flour will produce a chewier scroll. If you prefer a softer, more cake-like scroll increase the amount of plain flour in the ratio.
