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Cream Cheese Scroll
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Flour (Dough) |
| 15 | g | Caster Sugar (Dough) |
| 2.5 | g | Salt (Dough) |
| 60 | mL | Water (Dough) |
| 60 | mL | Milk (Dough) |
| 1 | each | Egg (Dough) |
| 5 | g | Yeast, instant (Dough) |
| 75 | g | Butter (Dough) |
| 80 | g | Brown Sugar (Cinnamon Butter) |
| 50 | g | Butter (Cinnamon Butter) |
| 7 | g | Cinnamon (Cinnamon Butter) |
| 200 | g | Cream Cheese (Cream Cheese Icing) |
| 200 | g | Caster Sugar (Cream Cheese Icing) |
| 100 | g | Butter (Cream Cheese Icing) |
Method
TO MAKE THE SCROLL
STEP 1 – Mix all ingredients except butter into a mixing bowl with a dough hook
STEP 2 – Mix for 10-15 minutes until not so sticky.
STEP 3 – Add butter in 2 lots.
STEP 4 – Pack into a large bowl and allow to double in size.
STEP 5 – Refrigerate for 6 hours or overnight.
STEP 6 – Allow 60-80g per portion. Bake at 180°C until golden. Approximately 10-15 minutes.
TO MAKE THE CREAM CHEESE ICING
Cream with mixer until smooth and light.