Ingredients
- Dough shopping list
- 3½ Cups bread flour, sifted shopping list
- 6½ Tbsp brown sugar shopping list
- 2 Tsp Instant dry yeast shopping list
- 5½ Tbsp shortening, butter or margarine shopping list
- 1 Tsp salt shopping list
- 1 egg shopping list
- 1 Cup milk shopping list
- cinnamon butter shopping list
- 100g butter, softened shopping list
- 1 Cup ground hazelnuts shopping list
- ½ Cup brown sugar shopping list
How to make it
- In your mixer, cream together shortening, sugar and salt until smooth. Add egg until well combined. Change to a dough hook or kneading attachment at this point and add flour, yeast and milk. Mix for about 10 minutes until smooth and everything is thoroughly combined. Transfer to a lightly oiled bowl, cover with plastic wrap. Let the dough sit in room temp for 2 hours or until it doubles. (After 2 hours you can put it in your fridge and allow the flavours to develop further, this is optional and entirely up to you. When you are ready to use the dough again, take it out and let it adjust to room temp for about an hour before rolling it out.)
- While the dough is resting. Cream together butter, hazelnuts a brown sugar until light and fluffy. Set aside.
- Preheat oven at 160C.
- Divide the dough into 3. Roll dough out onto a floured surface to a 45 x 25 cm rectangle. With the long side facing you, evenly spread the Cinnamon butter out with a spatula leaving about 3 cm at the top (do not generously slather away because this will cause an over flow while baking and your scrolls will be sitting in a sea of butter). Roll the dough up, beginning at the side closest to you, shaping it into an even roll. Cut the roll up into 8 equal pieces and place them in the individual baking cups or on a baking parchment lined baking tray (leaving about 3 cm spacing to the next). Continue with the rest of the dough.
- Bake for 25 mints, after 12 minutes rotate tray 180° do the browning is even. Cool on cooling racks.
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