Happy Friday everyone, I hope you’ve all had a lovely week so far! I’m so excited to share this absolute divine recipe with you - if you’re planning a little weekend baking this really is the perfect lazy baking project, if you take your time and let the dough rise the end results are nothing short of incredible! Plus what could be a more perfect combination than a sweet caramel and almond filled scroll topped with delicious sticky syrup made with perfectly roasted Bach Espresso - if you haven’t had a chance to use this coffee in your baking yet, you simply must and this recipe would be the perfect excuse! I hope everyone has a really wonderful weekend planned. x
In a heatproof bowl, combine the milks and gently heat in the microwave until warm - add the yeast, vanilla and sugar and mix to combine. Set aside until the yeast starts to rise and bubble - around 5 to 10 minutes.
Place the flour, caster sugar, yeast mixture and eggs into a large bowl, using an electric mixer a dough hook - combine on low until just combined and then increase the speed to med/high adding the butter a few cubes at a time until combined and the dough pulls away from the side of the bowl. Pull any excess dough from the hook and allow the dough to rise in the same bowl for around 1 hour - or until doubled in size. Place the bowl in a warm spot and cover with a clean tea towel.
Caramel Butter and Almond Filling
In a medium bowl, combine the butter and caramel with an electric beater until pale and creamy and set aside.
In a medium sauce pan combine all of the ingredients over a low heat and gently site until the sugar had dissolved and the butter has melted - increase the heat and bring to a gentle boil for around 4 minutes. Do take care here as the mixture can foam up quite quickly, so be sure to keep an eye on it and stir the syrup when needed. Pour the syrup into the base of a lightly greased baking tin (I used a round pie dish) that you plan on using for the scrolls and set aside.
Assembling your scroll
Preheat oven to 180°C. Once your dough has risen, simply turn the it out onto a lightly floured bench top and lightly kneed before rolling the into a rectangle roughly 1cm thick. Spread the carmel butter all over your dough and sprinkle with the slivered almonds.
Starting at the longest side, gently but tightly roll your dough to lock in all of the filling - once rolled, very gently cut even slices before placing them side by side (scroll side up) into the prepared baking tin with your coffee syrup. Bake for around 20min before covering with tin foil and baking for another 15-20 minutes or until golden brown. Allow to stand for a few minutes until the tin is cool to enough to touch before turning onto a wire rack to cool - or of course serve while still warm! Tear apart the scrolls and enjoy with a delicious cup of coffee or tea with you’re nearest and dearest! x