Salted Caramel Easter Scrolls
Preparation 25 Minutes
Cook 90 Minutes
Serves 12
Method
- Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
- Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
- Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
- Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
- Preheat oven to 180ΒΊC (160ΒΊC fan).
- Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
- Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.
Ingredients
125ml warm (not hot) milk
55g (1/4 cup) caster sugar
2 tsp dried yeast
3 eggs
375g (2 Β½ cups) bread flour, plus extra to dust surfaces
120g butter, cubed, room temperature, plus extra to grease bowl
120g Sunbeam Sultanas
40g Sunbeam Currants
Salted Caramel Sauce
260g caster sugar
90g butter, cubed
125ml thickened cream
1 tsp sea salt
Recipe Collection
Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.Β
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate.Β Β This will stop your wreath from sliding around.
Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit.Β Β Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.
Repeat to make 8 stacks of biscuits.
On the prepared serving plate, arrange the biscuit stacks into a wreath shape.Β Β Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides.Β Β Refrigerate overnight, reserving remaining whipped cream.
When ready to serve, spread remaining whipped cream around the wreath.Β Β Decorate with dried fruit and nuts.
Fruit & Nut Chocolate Nests
Β Aiden and Bailey definitely approve!!
Sweet Treats
Preheat the oven to 170Β°C. Line a large baking tray with baking paper.
- Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
- Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
- Allow to cool completely before serving with milk or a good dollop of yoghurt.
Lemon Friands
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Grease with some butter and dust with additional almond meal 12 x β cup capacity friand moulds.
- Combine icing sugar, almond meal and flour in a large mixing bowl.
- In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
- Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.
Bircher Muesli
- Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
- Stir in yoghurt, apple and honey.
- Top with almonds and hazelnuts.
Banana Coconut Bread
Preheat oven to 150Β°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
