The dough is light and crisp, not cake like the traditional Cinnamon Scrolls. I thought I had added too much filling, but after baking it seemed just right.
It is so easy. Try it !
Ingredients
Dough
500g bread flour
400g strong Sour Dough starter.
250g filtered water
1 generous dessert spoon of Golden Syrup or Maple Syrup
1 teaspoon salt (add last)
Optional 1 scant cup Sultanas.
Filling
100g Walnut oil or other viscous oil. light flavoured olive may be ok.
100g Nuttelex
Optional 2 teaspoons of White Miso paste
200g Brown sugar
1 Tablespoon ground Cinnamon
1/2 Tablespoon of Quatre Epices or Cinnamon
Method
Make dough by kneading all dough ingredients in TMX for 4 minutes.
Tip into a large bowl and cover.
( by hand..... Place Sour Dough into large bowl, add water and Golden Syrup and mix well.
Add flour and stir to form a lumpy mixture. cover and stand for30 minutes. add salt and knead in bowl 20 times or more until it forms a smooth soft dough. Cover )
Leave in a cool place overnight. ( i left mine 20 hours)
Mix together Cinnamon and Brown Sugar. set aside.
Add oil and Nuttelex and beat to form a smooth paste. set aside.
When dough has doubled, tip on to a well floured bench and with floured hands , form into a large rectangle 1 cm thick. try to keep the sides even.
Cover with oil mixture and spread with a spatula . leaving 1 cm around the edge.
Sprinkle all sugar mixture over oil.
Carefully roll from longest side. You may need a pastry scraper to assist with rolling as the dough is very soft. fold should be under roll.
Mark 12 even slices with a knife, do not cut through.
Slip Dental floss under roll and draw ends together on top of roll.
use a small egg slice to lift rolls on to lined baking dish. they should just touch.
Brush or spray with oil.
Cover and place in warm place. Mine took 4 hours in a warm kitchen.
Bake 25 minutes in pre heated oven, 180ff degrees.
Icing optional.
mix icing sugar with vanilla essence.
place in a small plastic sauce bottle.
Drizzle over cold scrolls.
