Photography: James Moffatt | Styling: Steve Pearce
What’s better than a cinnamon scroll? A giant scroll filled with Biscoff spread and drizzled with a crème fraîche glaze! It’s perfect as a festive season dessert when you often need to feed a crowd. To create this masterpiece, you start by making the dough. This happens in several stages, with time needed to allow the dough to rise a number of times. At one stage, the dough is rolled out and then spread with Biscoff spread. Then the fun bit – rolling up the scroll! After this it is baked in the oven and the final step is to drizzle a combination of icing sugar, crème fraîche and vanilla bean paste over the warm scroll.
If you loved this recipe, why not try these chocolate scrolls? Or, if you love Biscoff, you could make this Biscoff bundt cake.
Ingredients
Method
To make the dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
Place the flour, cinnamon, ginger, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
Roll out the dough on a lightly floured surface to a 60cm x 25cm rectangle. Spread evenly with Biscoff spread. Trim edges of dough and discard.
Lightly grease a 24cm heavy-based skillet and line the base with non-stick baking paper, allowing paper to come up the sides of the skillet. Cut the dough into 10 strips 4cm wide x 30cm long. Twist each strip. Roll up 1 twisted strip tightly into a round with the Biscoff spread on the inside. Place on top of the next strip and roll up again. Repeat until you have 1 large scroll. Place in the skillet. Cover loosely with plastic wrap and set aside for 40 minutes to rise.
Preheat oven to 200°C (180°C fan-forced). Brush the scroll with egg and bake in the skillet for 35–40 minutes or until golden brown.
Meanwhile, to make the glaze, place icing sugar, crème fraîche and vanilla in a small bowl and mix for 1–2 minutes or until well combined and slightly thickened.
While the scroll is still warm, drizzle with the crème fraîche glaze and allow to set. Slice into wedges, to serve.
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