Makes: 8-12 scrolls
Prep: 25 minutes
Rise: 2.5 hours
Bake: 25 minutes
Ingredients
Dough:
4 cups plain flour
¼ cup caster sugar
7g packet instant yeast
1 teaspoon salt flakes
1 cup warm milk
2 large eggs, room temperature
100g butter, softened plus extra for greasing
Cinnamon Butter:
1 tablespoon castor sugar
½ teaspoon ground cinnamon
50g butter, softened
2 cups Victorian Strawberry Compote*, strain the juice.
Glaze:
2 tablespoons caster sugar
1 tablespoon water
Icing Drizzle:
½ cup icing sugar
1 tablespoon milk
½ teaspoon vanilla extract
250g small Victorian Strawberries, washed and cut in half
Method
Make the dough
In a stand mixer bowl, add the dough attachment and mix on low speed the flour, sugar, yeast, and salt. Add warm milk, eggs and butter`and knead for 10 minutes until silky, soft and smooth. Cover dough bowl, and rise in a warm place until doubled (about 1½ hours).
Assemble the buns
Punch down risen dough and stretch and roll into a 30-40cm rectangle on a lightly floured surface.
Spread softened butter over dough, then sprinkle evenly with the cinnamon sugar.
Spread the fruit from the Victorian Strawberry compote evenly over the dough, leaving a 2 cm border along the long edge.
Roll up tightly into a log from the nearest long edge.
Slice into 8-12 even pieces and arrange, spiral side up in a greased and lined 23×33cm tin.
Second rise
Cover and let buns rise in a warm place until puffy and touching (1 hour).
Preheat oven to 180C Convection.
Bake for 25-35 min, until golden brown and cooked through.
Glaze, Ice and serve
Place the sugar and water in a small pan and heat until sugar has dissolved, then brush the hot glaze over the hot buns.
Mix icing sugar, milk, and vanilla until smooth then drizzle over warm buns.
Serve while still soft and fluffy with some extra fresh Victorian strawberries and a cuppa.
*See Victorian Strawberry Compote recipe