Rodney Macuja/bauersyndication.com.au
Ingredients
Caramel drizzle icing
Method
Sticky caramel walnut scrolls
1.In a bowl, using an electric mixer fitted with a dough hook, combine flour, yeast, sugar and salt. Add milk and butter, then knead on low for 8-10 minutes until dough is smooth and elastic.
2.Transfer to a lightly greased bowl and set aside, covered, for 45 minutes until doubled in size.
3.Preheat oven to 180°C. Grease a 20cm springform pan.
4.In a bowl, combine extra butter, walnuts, brown sugar and cinnamon.
5.Punch dough down, then transfer to a lightly floured surface. Knead gently and roll out to a 30 x 40cm rectangle, then spread with walnut mixture. Starting from the long side, roll dough to form a log. Trim ends and cut into 8 slices.
6.Arrange slices cut-side up in pan. Brush with egg. Bake for 30-35 minutes until golden and scrolls sound hollow when tapped. Cool in pan for 5 minutes before transferring to a wire rack.
Caramel drizzle icing
7.In a saucepan, heat sugar, butter and milk on low, stirring until sugar dissolves. Add icing sugar, stirring until combined. Drizzle over scrolls.
Note
- Store scrolls in an airtight container, or freeze in individual portions, well wrapped in plastic wrap or in freezer bags.
