Coffee Scrolls

Method

Coffee Custard Filling

1
Place the sugar, cornflour and egg yolk in a bowl and whisk to create a slurry.
2
Boil the cream together with the salt, then remove from the heat and add the espresso.
3
While whisking, pour the hot coffee cream over the slurry.
4
Return to the saucepan and bring to the boil while continuously mixing.
5
Strain the custard through a sieve and allow it to cool to 50°C before mixing in the butter.
6
Cover with plastic wrap and set aside.

Dough

1
Place the warm milk in the bowl of a stand mixer fitted with the dough hook attachment, then sprinkle the yeast over the top.
2
Add the sugar, whole egg, egg yolk and melted butter and mix until well combined.
3
Add the flour and salt, then mix until a dough has formed.
4
Continue mixing on medium speed for 8 minutes. Alternatively, you can knead the dough by hand for the same length of time.
5
Transfer the dough to an oiled bowl, and cover it with plastic wrap and a warm towel. Allow to sit at room temperature for 90 minutes, or until doubled in size.

Assembly

1
Preheat oven to 170°C fan-forced (190°C conventional).
2
On a lightly floured workbench, roll the dough out to a 350 mm x 220 mm rectangle.
3
Spread the prepared coffee custard lengthways over the dough, then tightly roll to enclose.
4
Cut dough into 9 equal portions, approximately 25 mm thick.
5
Place the scrolls, cut-side up, on a 220 mm-square baking tray greased with vegetable oil spray.
6
Cover with plastic wrap and a warm towel, then sit at room temperature for 45–60 minutes or until doubled in size.
7
Bake the scrolls for 25 minutes or until just golden brown.
8
While the scrolls are baking, prepare the syrup.

Syrup

1
Place 40 ml water and sugar into a saucepan and bring to a boil until the sugar has completely dissolved.
2
Once scrolls are removed from the oven, brush the surface with the syrup.

Coffee Glaze

1
Combine the espresso and icing sugar in a saucepan over low heat stirring occasionally until the sugar has completely dissolved.
2
Drizzle the glaze over the warm scrolls to serve.

...And that's it, enjoy!

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Ingredients

Coffee Custard Filling
- 25 g caster sugar
- 2 tsp cornflour
- 1 egg yolk
- 75 ml Bulla Thickened Cream
- 1/4 tsp salt
- 25 ml espresso coffee
- 13 g unsalted butter
Dough
- 180 ml full-cream milk (warmed to 40°C)
- 12 g instant dry yeast
- 50 g caster sugar
- 1 whole egg (room temperature)
- 1 egg yolk (room temperature)
- 60 g unsalted butter (melted)
- 400 g baker’s flour (plus extra for dusting)
- 1 tsp salt
- Vegetable oil spray
Syrup
- 60 g caster sugar
Coffee Glaze
- 15 ml espresso coffee
- 75 g icing sugar

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Woolworths

Coffee Scrolls

Name: Coffee Scrolls
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 9
Cuisine: French, American
Ingredients: 25 g caster sugar; 2 tsp cornflour; 1 egg yolk; 75 ml Bulla Thickened Cream; 1/4 tsp salt; 25 ml espresso coffee; 13 g unsalted butter; 180 ml full-cream milk (warmed to 40°C); 12 g instant dry yeast; 50 g caster sugar; 1 whole egg (room temperature); 1 egg yolk (room temperature); 60 g unsalted butter (melted); 400 g baker’s flour (plus extra for dusting); 1 tsp salt; Vegetable oil spray; 60 g caster sugar; 15 ml espresso coffee; 75 g icing sugar

Kirsten Tibballs

Cooking

30 min

Overall

1 hr 30 min

Ready by

—

Level

0 serves

metric

1 tip