Caramel & Cinnamon Brioche Scrolls



Caramel & Cinnamon Brioche Scrolls

Today, I decided to bake this sweet treats - Caramel & Cinnamon Brioche Scrolls from Foodtown Magazine for a change. These scrolls are good for afternoon tea. Here is the recipe:

Ingredients:

1/2 Cup of milk, warmed slightly

2 Tablespoons of Sugar

2 Teaspoons of Instant Yeast

3 Egg Yolks, lightly beaten

250g of Flour

1/4 Teaspoon of Salt

75g Butter, slightly softened

Filling:

2 Tablespoons of Butter, melted

1/2 Cup of brown Sugar

2 Teaspoons of Ground Cinnamon

1. Combine the milk and sugar in a small bowl. Sprinkle the yeast onto the milk and stir to mix. Leave to stand for a few minutes until the yeast is foamy (bubbles are seen). Stir in the egg yolks.

2. If you have an electric mixer-Fixed it with a Dough Hook and place the liquid ingredients in the bowl of the mixer. Add flour and salt. Turn the mixer onto slow speed and mix for 15minutes. If you don't have a electric mixer just like me, use your hand to knead the dough.

3. Slowly incorporate the butter little by little into the dough and mix until all the butter is blended. The dough should be shiny and smooth. If you are kneading the dough by hand, you will just have to be a little patient as it will take about 15minutes for the dough to be shiny and smooth. Try to use your thumb to push in the dough when you knead.

4. Transfer the dough to a lightly oiled bowl. Cover and leave it to rise in a warm, draught-free place for 2 hours.

5. Knead the dough briefly. Roll out the dough into a 20 x 28cm rectangle on a lightly flour baking paper or a greased proof paper. Brushed the surface of the dough with melted butter.

 

6. Combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the dough. Roll the dough tightly at the end of the baking or greased proof paper to form a scroll. Cut the scroll into 4cm slices and place it in a lightly greased large muffin tray. Brush with the remaining melted butter.

7. Leave to rise again until the scrolls are puffy,about 20minutes. Meanwhile, preheat the oven to 180C. Bake the scrolls in the preheated oven for 15-20minutes, or until they are light golden brown.