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sweet cinnamon scroll

Sweet Was The Walk

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along the narrow lane……. Since the start of Melbourne’s lock downs our household has been shopping at various neighborhood bakeries, incorporating the provision of the essential loaf of bread with an extended walking regime, within the mandated radius of course. Unfortunately the bakery purchases often included a sweet treat such a cardamon bun or cinnamon scroll, so while the walking has been good for the mind, the body has a bit of catching up to do. It has been interesting comparing the buns from various places and while they are all delicious I do find they are all incredibly sweet. Perhaps the extra sweetness is because they are adorned with sugar crystals or a sugar glaze but I suspect it is also the amount of sugar in the dough that is added to keep baked products moist for longer. Maybe it’s what a lot of customers want but I prefer less of a sugar hit with my cup of coffee. Poring over my new Scandinavian baking book, a present from last Christmas, I settled on a recipe for sweet bread dough and made my own cinnamon scrolls. This recipe has about 3-5 g of sugar per serve. Compared with bought bakery products these buns are not very sweet and still very enjoyable. It does make me wonder how many grams of sugar per serve are in commercial bakery products. The next time I baked these scrolls I halved the quantities and kept back all but two of the rolled portions of dough, putting the remainder in the fridge, so that I wasn’t baking all the scrolls in one day. I’d pull two portions of dough from the fridge the next morning to warm up and begin the second raising process, so they were ready to bake by lunch time. This strategy worked very well; I got that just baked freshness, no excess buns to become stale, less sugar and we saved money. The only thing needed was a little more walking.

Cinnamon Scrolls

makes 8

sweet bread dough

  • 160 ml milk
  • 65 g butter
  • 2 tsp freeze-dried yeast
  • 1 egg
  • 50 g caster sugar
  • 375 g bread flour
  • 1/2 tsp salt

Filling

  • 1 tbs soft butter
  • 1 tbs caster sugar
  • 1 tbs cinnamon

Combine milk and butter in a small saucepan and warm until the butter has melted. Leave to cool until tepid and then add the yeast. Add the flour and salt to the bowl of a stand mixer with a dough hook. whisk in the egg to the milk and add to the flour and mix vigorously for 10 minutes. You can knead by hand if you don’t have a stand mixer. The dough should come away from the sides of the bowl and be soft and pliable. Place the dough in a neat ball in a ceramic bowl. Cover the bowl with a clean tea towel or plastic wrap and leave it in a warm place until the dough is doubled in size.

Dust the bench with flour and roll out the dough into a neat rectangle of approximately 30 x 20 cm. Leaving the long edge away from you with a centimeter width strip clear of any filling, spread the dough with the softened butter and then sprinkle with sugar and cinnamon. Roll up the dough into a tight log, so that the seam is underneath. Using a sharp knife cut the log into 8 even slices. Place scrolls on a baking sheet and cover with a tea towel and leave to prove until doubled in size. Bake at 200ºC for 10-12 minutes.

proving
ready to bake
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baked

cooking melbourne • November 3, 2020


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