Scrolls – Coffee Scrolls

Every so often hubby and I have a need for a coffee scroll.  Where on earth have they gone? 

Years ago they were everywhere, today you rarely find them, and it seems when you do, they’ve changed. 

You can sometimes buy them at supermarkets but they’re HUGE and usually dry and tasteless, or maybe I’m just getting there too late?  Anyway, enough is enough.  I made it my mission between Christmas and New year to make a new type of scroll. I started with the usual, the ones I was trained with as a pastry chef, then moved on to making adjustments to how I thought they might be able to be made with ingredients found in our supermarkets.  

I love using almond meal and I love nuts in baked goods. I also don’t like the super sweet versions that you tend to find in many American recipes. My grandson was with me, he asked me why I was making different recipes all of the same thing, so I told him the story of Goldie Locks but changed it a little.

Instead of “This porridge is too hot!, This porridge is too cold!, or This porridge is just right!” Goldilocks ate all the porridge. It was Nanna and Hunter that said this scroll is too sweet, this scroll is too dry, but this scroll is just right, and Nana and Hunter ate all the yummy scrolls. Well not all of them, we put some in the freezer.  😉

I hope you like them too.

5 from 1 reviews
Bec's Almond/Cinnamon Coffee Scrolls
 
Not too hot, Not too sweet, but just right scrolls.
Author:
Serves: 12-14
Ingredients
  • For the dough
  • 170 g milk
  • 5 g (2 tsp) yeast
  • 60 g butter
  • 440 g Bakers Flour
  • 1 tsp salt (I like to use Pink Murray Valley)
  • 60 g sugar (I use caster either white or raw)
  • 2 whole eggs (I use extra-large if you use smaller, adjust with a little less flour)
  • For the filling
  • 80 g Almond meal
  • 60 g brown sugar
  • 15 g or 1 heaped Tablespoon cinnamon
  • For the topping
  • 50 g cream cheese (Philadelphia or homemade cream cheese)
  • 40 g butter
  • 50 g caster sugar or icing sugar
  • 5 g or 1 tsp vanilla
  • ½ tsp coffee granules (optional)
  • Chef’s pinch of salt
Method
  1. TM method
  2. This dough needs to be soft, as you knead dough it will become less sticky so don’t overcompensate with more flour or your scrolls will be too dry.
  3. For the dough
  4. Add the milk, yeast and butter to the TM bowl. (making sure you don’t get the yeast on the blades) set to 5 minutes/37°c/sp 2.
  5. Once the time is up, add the remainder of the dough ingredients to the bowl and mix on speed 4.5/10 seconds, then knead for 3 minutes.
  6. Prove for 30 mins. *See notes on proving.
  7. While the dough is proofing make the filling
  8. No need to clean out the bowl, but remove as much dough as you can. Add all the ingredients for the filling to the TM bowl and mill on speed 9 for 5 seconds and set aside.
  9. Once the dough has proven, roll it out into a large rectangle around 20 x 42 cm. Sprinkle on the filling mix, and roll (starting from the long edge).
  10. Cut the dough in the centre of the log, then again in each centre, then again x 2 or 3 depending on how big you want each scroll. I made them x 3 because I didn’t want them too large.
  11. Place them into a prepared tin and leave in a warm place to double in size. *See notes on proving.
  12. Set the oven to 180°c fan or 200°c conventional oven, once at temperature place the tray on the middle shelf and bake until a deep golden brown. Around 20-25 minutes.
  13. While they’re baking, make the topping
  14. Add the topping ingredients to the TM bowl, and mix on speed 7/10 sec and set aside.
  15. Once the scrolls are a deep golden brown, remove them from the oven and while they’re still hot add the topping ingredients and allow to cool for at least 10 minutes before serving.
  16. Conventional Method
  17. This dough needs to be soft, as you knead dough it will become less sticky so don’t overcompensate with more flour or your scrolls will be too dry.
  18. For the dough
  19. Add the milk and butter to a pot and warm to 37°c add in the yeast, mix and leave for 5 minutes for the yeast to do its thing.
  20. Once the time is up, add the remainder of the dough ingredients to a mixing bowl (stand mixer if you have one) make a well and pour in the milk/yeast mix. Mix then knead until a smooth dough forms. It can take up to 10 minutes.
  21. Prove for 30 mins. *See notes on proving.
  22. While the dough is proofing make the filling
  23. Add all the ingredients for the filling to a mixing bowl, mix till thoroughly combined then set aside.
  24. Once the dough has proven, roll it out into a large rectangle around 20 x 42 cm. Sprinkle on the filling mix, and roll (starting from the long edge).
  25. Cut the dough in the centre of the log, then again in each centre, then again x 2 or 3 depending on how big you want each scroll. I made them x 3 because I didn’t want them too large.
  26. Place them into a prepared tin and leave in a warm place to double in size. *See notes on proving.
  27. Set the oven to 180°c fan or 200°c conventional oven, once at temperature place the tray on the middle shelf and bake until a deep golden brown. Around 20-25 minutes.
  28. While they’re baking, make the topping
  29. Add all the topping ingredients to a mixer and mix until thoroughly combined. If the Philly and/or butter is cold, it may take a while, but once it's softened, it will become a smooth, creamy texture with no lumps.
  30. Once the scrolls are a deep golden brown, remove them from the oven and while they’re still hot add the topping ingredients and allow to cool for at least 10 minutes before serving.
Chef Notes
There are so many ways you can make a proving chamber for your bread doughs. Here are a few quick ways, you might like to choose from.
1. Take a microwave safe bowl or jug ½ fill it with water and pop it in your microwave, set to 5 minutes (The time will depend on your microwave strength and how much water you have, but let it boil for a couple of minutes.) Remove and quickly replace with your dough and close the door. The microwave cavity will now be a nice warm, damp environment for your yeast to be happy.
2. Spray or brush water on the surface of your dough and place it in a warm oven no hotter than 40°c. I suggest you have a little oven temp gauge for this purpose. If your oven goes over 50°c your yeast will die. You need to spray or brush with water, so a crust doesn’t form on the surface preventing the dough from rising and cracking in places you don't want it to crack.
3. Fill a sink with hot water, suspend a cooling rack over the top then add your bowl or tray of dough to prove on top, cover with cling film so you can see what’s happening and trap the warmth in.

 

 

 

 

Author: Bec

Chef/Patissier

4 thoughts on “Scrolls – Coffee Scrolls”

  1. Hi Bec, I love all your tips and tricks to making the perfect scrolls. We tried this recipe and added walnuts. This is now a family favorite. We have so many Bec’s ….. favorites at our house.

    1. We love coffee scrolls too! You’re so right, the ones available in bakeries and supermarkets seem so unsatisfying these days.
      I know you shared this recipe a while ago but I’m wondering if you have a non TM method to share. Would the process be the same with just an electric beater with dough hooks?
      Thanks! Jane

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