HCB STYLE STICKY SCROLLS

Easter is rapidly approaching...I know that because I am seeing lots of food bloggers and food related Facebook groups posting an endless parade of Hot Cross Bun (HCB) recipes.  I must say that I am a huge fan of the HCB and I am not one of those who whinge about their appearance in supermarkets before the Christmas tree has even come down.  I know that it is wonderful to bake things at home but I am of the firm belief that just as there are many things that are better home made, there are also some things that are better bought from the shops. I think that HCBs are one such thing.  Often our reasoning for making things at home is to avoid the "nasties" in commercially produced food. Well a lot of producers these days don't put additives in their buns - Baker's Delight is one such place.  So, I am going to leave HCBs to the experts but I decided to create this little number that pays homage to these tasty treats.  I am really pleased with how this recipe has turned out.  I was particularly pleased that even when cool, the scrolls are still soft - something that I have had issues with with other scroll recipes.  Also, there are many ways that you can change things up in this recipe to suit your personal taste - I will give you options in the notes at the end of the recipe.

HCB STYLE STICKY SCROLLS

Scrolls

1 cup full cream milk

60g butter diced

4 cups bread flour

21g instant yeast

1/2 cup brown sugar

1/2 tsp cinnamon

1/2tsp nutmeg

1/2 tsp baking powder

1/2 tsp bicarb soda

1 lemon, rind finely grated (optional - if you don't like lemon use orange or omit)
2 eggs

1 tsp vanilla extract (do NOT use essence - it is yucky)

1. Place the milk and butter in the bowl with the kneading blade.
2. Select Speed 3, Time 3.30 Temp 80 degrees
3. Add remaining ingredients in the order listed.
4. Select Pastry P1. Stop the machine after 30 seconds and scrape down the sides and scrape the dough away from the spindle.  (Note - this is a very sticky dough). Restart program.
5. Scrape dough out onto a floured surface. Sprinkle lightly with flour and knead gently into a ball.
6. Rinse out bowl or use your second bowl - remove the spindle, line with cling wrap and spray the cling wrap with cooking spray.

7. Place the dough in the bowl and select Temp 30 degrees for 1 hour, stopper in.  This dough rises really well so don't be surprised if it starts pushing the stopper out!
8. Once the dough has doubled in size, turn it out on to a floured surface and knead lightly until the dough halves in size.  Roll out dough into a rectangle approximately 25cm x 40cm.

Filling 

1/2 cup dark brown sugar
1/4 cup light brown sugar
1 tsp cinnamon
1 tsp mixed spice
2 Tbsp candied citrus peel (optional)
1 cup sultanas
40g softened butter

1. Mix all ingredients together well, except butter.
2. Spread butter over the dough rectangle.
3. Sprinkle the sugar and spice mix over the dough, right to the edges.
4. From the long side of the dough, roll up into a sausage, finishing with the seam side down.
5. Using a sharp knife and a gentle but firm pressure, slice the dough into 12 slices.

Topping

120g butter diced
3/4 cup of dark brown sugar
3/4 cup of thickened cream

1 Tbsp liquid glucose (optional but it stops the topping crystalising)
1/4 cup golden syrup
1 tsp vanilla

1. Prepare a 23cm x 32cm baking dish or high sided tray by spraying with cooking spray.

2.  Place the butter in the bowl with the whisk. Select Speed 3, Temp 80, Tim 3.30.
3. Add the remaining ingredients.
4. Select Slow Cook P1 Temp 130 degrees Time 5 minutes.
5. Place 3/4 of the mixture in the bottom of the prepared pan and swirl around to coat the base and a little way up the sides.
6. Place scrolls in the prepared tray.  Leave room for expansion during the rising.  If you have too many scrolls to fit with space, then use another smaller container like a cake tin and put some topping in the bottom and the rest of the scrolls.
7. Cover the scrolls with cling wrap or a tea towel and put in a warm place to rise for approximately 1 hour.
8. When the scrolls have risen, place in a 160 degree oven to bake for 30 minutes.  After 15 minutes, check and if the scrolls are getting dark, cover loosely with a sheet of foil.
8. Remove from the oven and using a brush, baste with the remaining topping until well coated.

Sour Cream Drizzle
2 tbsp icing sugar
pinch of salt
1/2 cup sour cream

1. Mix all ingredients together.
2. When the scrolls are cool, use a spoon to drizzle the drizzle mix over the scrolls.

NOTES:

1. You can put a cup of whatever filling you like in the scrolls - it doesn't have to be sultanas.  You could use 1/2 cup of sultanas and 1/2 cup of pecans.  Or all pecans. Or you could use chocolate chips.
2. As with many baked things, these taste best when still warm from the oven. You can always rehead them in the microwave the next day to enjoy that just baked taste.