Toffee Pecan Scrolls
Equipment : 30cm (Length) x 22 cm (width) x 3.5 cm (depth) baking tin
5g Instant Yeast
85 g + 1 Tbsp. Castor Sugar
125 ml Full cream Milk
150 g Whole Eggs (3 eggs)
300 g White Baker's Flour
150 g Whole Wheat Baker's Flour
75 g Cake Flour
135 g Unsalted Butter (softened)
Note: If you do not want Whole Wheat baker's flour, you can simply substitute it for all White Baker's Flour. If you cannot find cake flour, simply use plain flour.
65 g Unsalted Butter
65 g Light Brown Sugar
4 g Cinnamon powder
2 g Nutmeg
65 g Pecan (chopped)
65 g Light brown sugar
40 g Golden syrup
2 g Salt
50 g Icing Sugar
15 g Milk
Heat the two together until sugar are fully dissolved.
50 ml Full Cream Milk
1 Whole egg
Whisk the two together until combined. Set aside until ready to use.
For the Dough
1. Slightly heat up the milk to 27°C. Stir in 1 teaspoon of sugar and the instant yeast. Leave at room temperature until it turns frothy at the top. This can take around 10 to 30 minutes depending on the ambient of your kitchen.
2. Meanwhile, in a stand mixer bowl, mix together the remaining castor sugar, and flours. When the yeast is ready, stir in with the other ingredients together with all the eggs.
3. Mix at low speed for 3 minutes until all the ingredients are well combined. Turn up the speed to medium speed and keep mixing for around 5-7 minutes or until it passes the "window test" (Pinch out a piece of dough and gently stretch the dough with both hands. If you are apple to stretch it thin enough to see through without resistance in the dough that it breaks, it is ready)
4. Gradually add in the softened butter until they are well combined and the dough forms in to a smooth dough.
5. Transfers the dough on to a clean and lightly oiled bowl, cover with a damp tea towel and leave to bulk proof or until it double in size. This process can take up to 1- 2 hours.
6. Once the dough have doubled in size, lightly dust the workbench with plain flour, roll the dough in to a rectangle 30 cm x 40 cm. Spread the softened butter over the dough, then sprinkle in the cinnamon and brown sugar.
7. Lengthways, tighten the edges and start rolling the dough away from you to form a log.
Transfer over a parchment paper, roll and wrap the dough. Place in fridge for 30 minutes to firm up slightly.
Meanwhile, brush the sides of the baking pan with some oil to easy release after baking.
Prepare the toppings then spread them over the base of the baking tray and allow time to cool. (Read the Topping section for instructions)
8. Remove the cinnamon log and cut them in to 12 x 3 cm individual portion and spread them out on the baking tray allowing enough space for them to expand during proofing and baking.
Cover the cinnamon roll with a tea tower and leave in a warm place to final proof or until it increase 50% of it original size.
Meanwhile, pre- heat the oven to 180°C
9. Place into a preheated oven and bake for 20 to 30 minutes or until the top are golden brown in color.
10. Remove the cinnamon buns from the oven and very carefully tilt the pan over a wire rack. Be careful of drips that can be too hot and can cause burn.
Note: make sure you do not allow the buns to cool in the pan otherwise they will not release from the pan.
If you end up with an excess cinnamon roll, just bake them onto a baking tray with parchment paper as individual roll.
For the Fillings
Soften the butter. Meanwhile in a separate bowl, mix the sugar and spices together.