Pretty amazing cinnamon scrolls, change the fruit or leave it out, they'll still be delicious.
Bake rhubarb for 15-20 minutes at 200°C, or until soft. Keep an eye, may be done sooner. Allow to cool.
Dissolve the yeast in the warm milk, and then stir through the egg yoke.
Add butter and stir through, then add remaining dough ingredients.
Mix with a moderate intensity (or with a dough hook on medium speed) until a smooth dough forms. Scrape down sides of the bowl, and then let the dough rest for 45-60 minutes in a warm place, covered with a damp tea towel.
Soften the butter until it is runny but not liquid.
Combine sugar and spices.
Turn the risen dough out onto a well floured surface, and gently kneed into a ball. Divide into 2.
Roll out into 40cm x 20cm rectangle, approx. .5cm thick.
Spread with half the butter, leaving about 5cm along one long edge free.
Sprinkle with half of the sugar/spice mix and rhubarb.
Gently roll into a scroll form, and cut into 1-2cm sections.
Place snuggly into a greased baking tray, sprinkling any remaining sugar mix over the top. Allow to rise for 15-20 minutes before baking.
Preheat the oven, placing an empty oven proof dish on the bottom of the oven.
Place the scrolls in the oven, at the same time adding 100ml of water to the dish at the bottom of the oven.
Bake at 180°C for 20-30 minutes, until the reach a desired level of goldenness. checking that the middle scrolls have baked through.
Ingredients
Directions
Bake rhubarb for 15-20 minutes at 200°C, or until soft. Keep an eye, may be done sooner. Allow to cool.
Dissolve the yeast in the warm milk, and then stir through the egg yoke.
Add butter and stir through, then add remaining dough ingredients.
Mix with a moderate intensity (or with a dough hook on medium speed) until a smooth dough forms. Scrape down sides of the bowl, and then let the dough rest for 45-60 minutes in a warm place, covered with a damp tea towel.
Soften the butter until it is runny but not liquid.
Combine sugar and spices.
Turn the risen dough out onto a well floured surface, and gently kneed into a ball. Divide into 2.
Roll out into 40cm x 20cm rectangle, approx. .5cm thick.
Spread with half the butter, leaving about 5cm along one long edge free.
Sprinkle with half of the sugar/spice mix and rhubarb.
Gently roll into a scroll form, and cut into 1-2cm sections.
Place snuggly into a greased baking tray, sprinkling any remaining sugar mix over the top. Allow to rise for 15-20 minutes before baking.
Preheat the oven, placing an empty oven proof dish on the bottom of the oven.
Place the scrolls in the oven, at the same time adding 100ml of water to the dish at the bottom of the oven.
Bake at 180°C for 20-30 minutes, until the reach a desired level of goldenness. checking that the middle scrolls have baked through.