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How to make Sticky caramel walnut scrolls

Yield = 12
Prep time: 2:50
Cook time: 0:15
Total time: 3:05

Ingredients

  • 7g sachet (2 teaspoons) dry yeast
  • 1/4 cup caster sugar
  • 1/2 cup reduced-fat milk, warmed
  • 2 1/2 cups plain flour
  • 1 teaspoon ground cinnamon
  • 50g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 1/2 x 380g can Caramel Top'n'Fill
  • 1/4 cup chopped walnuts

Coffee icing

  • 2 cups icing sugar mixture
  • 1 teaspoon instant coffee powder
  • 1 teaspoon butter

Method

  • Step 1 Grease a 12-hole, 1/3-cup capacity muffin pan. Place yeast, sugar and milk in a bowl. Stir until combined and yeast is dissolved. Cover and set aside in a warm place for 10 minutes or until foamy.
  • Step 2 Sift flour and cinnamon into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in the centre of flour mixture. Add yeast mixture, 1/4 cup warm water and egg. Stir to combine. Cover and set aside in a warm place for 1 hour or until doubled in size.
  • Step 3 Preheat oven to 190°C/170°C fan-forced. Turn dough onto a floured surface. Knead for 5 to 8 minutes or until smooth. Roll out dough to a 20cm x 32cm rectangle. Spread with caramel, leaving a 1cm border around edges. Sprinkle with walnuts. Roll up dough from one long side. Cut into 12 slices. Place slices, cut side up, into muffin holes.
  • Step 4 Bake for 12 to 15 minutes or until golden and cooked through. Stand in pan for 2 minutes. Lift onto a wire rack. Allow scrolls to cool
  • Step 5 Make coffee icing: Sift icing sugar into a bowl. Combine coffee and 1 tablespoon hot water in a bowl. Add to icing sugar with butter. Stir to combine. Drizzle icing over scrolls. Set aside until set. Serve.