Salted Caramel Easter Scrolls

Preparation 25 Minutes

Cook 90 Minutes

Serves 12

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Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Preheat oven to 180ºC (160ºC fan).
  6. 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.
  7. 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 ½ 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

Toasted Almond & Blueberry Salad

  1. Toast almonds in a pan on medium heat then set aside.
  2. Wash berries and slice strawberries into halves.
  3. Crumble blue cheese and combine salad ingredients together.
  4. Combine dressing ingredients and blend until smooth, pour over salad when serving.

Ricotta & Walnut Tagliatelle

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Handmade Chocolate Bars

  1. Line the base and sides of 2, 10 x 20cm loaf pans, or 4, 6 x 12cm mini loaf pans.
  2. For topping choice Rum ‘n Raisin, combine raisins, rum and cinnamon in a bowl and set aside until required.
  3. Place chocolate in a glass bowl and heat in the microwave in 30 second increments until half chocolate is melted. Stir chocolate constantly until all the chocolate is melted.
  4. Pour chocolate evenly between pans and whilst still in melted form, working quickly, decorate with preferred toppings. Allow to set at room temperature and store in an airtight container when set. Wrap and give away as gifts.

Chocolate, Christmas, Gifting, Recipes, Sweet Treats

In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.

Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.

Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.

Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.

Place in refrigerator for 1/2hr to cool and firm.

Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.

Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.

Place on tray covered in baking paper, garnish with almonds and refrigerate until set.

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

Pumpkin Fruit Cake

Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.

  1. Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
  2. Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
  3. Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.
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