For the Dough:
3/4 cup milk
1/2 cup sugar
2 tsp salt
1/2 cup warm water
1 egg, lightly beaten
1 x 7g sachet dry yeast
4 cups plain flour, sifted
Note: This dough can be made up to 3 days in advance before baking and stored in the fridge.
1. Scald the milk (in a saucepan over medium heat) and stir in sugar, salt and butter. Cool to lukewarm.
2. Pour the warm water into a large, warm bowl, stir in the lukewarm milk mixture, beaten egg, yeast and half of the sifted flour. Beat vigorously until smooth.
3. Stir in remaining flour to make a stiff batter. Cover tightly with cling wrap or foil and chill dough for at least 2 hours, or up to 3 days.
This dough can be used for any sweet buns/scrolls you desire, you can experiment with different fruit, nuts etc.
For the Orange Scrolls:
1 quantity of dough, chilled as per recipe
1 cup sugar
grated rind of 1 orange
1/2 cup sultanas
60g melted butter
2 cups icing sugar, sifted
2 tbs orange juice
Note – as I only wanted a drizzle of icing on my scrolls I halved this quantity and still had a lot of icing.
1. Once your dough is prepared and chilled, combine sugar, orange rind and sultanas in a separate bowl. Divide the dough in half and roll each half on a well-floured board (or bench) to a rectangle approx 46 cm x 23 cm.
2. Brush the dough with melted butter and sprinkle with the sugar, orange and sultana mixture.
3. Roll up the dough lengthways, like a swiss roll. Cut into thick slices and place cut sides up 2 x 20 cm sandwich tins.
4. Cover the tins with a warm damp cloth and leave to rise in a warm place for about 1 hour, or until the scrolls have doubled in size. Preheat oven to 190 C (or 170 C fan forced oven) and bake for approx 25 mins, or until golden and cooked through.
5. For the Icing: Combine icing sugar and orange juice to make a thin icing. Remove scrolls from the tins and drizzle with the icing while they are still warm.