Ingredients 1 tblsp dried yeast
ź cup lukewarm water
1 cup milk
125 grams butter, cubed
575 grams plain flour
pinch of salt
60 g sugar
80 g butter, melted
150 g brown sugar combined with 1 tblsp ground cinnamon
1 cup icing sugar
1 tablespoon warm water
˝ teaspoon vanilla extract
Combine yeast and warm water in a small jug. Allow to sit until it bubbles.
Place milk and cubed butter in a small saucepan and heat until butter is melted.
Sift the flour and salt into a large mixing bowl. Add sugar and mix together. Make a well in the centre and add the eggs, milk and yeast mixtures. Mix together until it can be formed into a dough.
Knead for 6-8 minutes on a lightly floured surface. This is a sticky dough. Put back into bowl.
Allow dough to prove for approx 45 minutes. It should double in size.
Punch the dough down. Then form it into a rectangle approx. 40-50 cm long. Brush generously with most of the melted butter and sprinkle over brown sugar and cinnamon.
Roll into a log shape, from short end.
Cut into 2-3 cm slices.
Place on to baking trays. Leaving space between scrolls to allow for spreading.
Brush with melted butter. Allow to second prove for approximately 20 minutes.
Preheat oven to 180°C. Bake in oven for 20-25 minutes.
Allow to cool for 10 minutes on rack before icing.
For the icing: Place icing sugar, warm water and vanilla in a small bowl and stir until smooth. Drizzle over the scrolls or dunk into the icing.