Hazelnut Cinnamon Scrolls Serves: 12
1.
Prep Time: 1 hour Cooking Time: 20 minutes
Ingredients 1 cup of milk
Using a stand mixer fitted with a dough hook (or alternative) add yeast and the milk and butter mixture and stir with a fork until combined.
Ingredients
Add the flour mixture and the egg. Beat on low–medium speed until combined. If the dough is sticking to the bowl add remaining flour, 1/4 cup at a time. Until the dough forms a ball and no longer sticks to the bowl. Continue beating for 5 minutes.
4 eggs
4.
2 1/4 tsp of yeast 1 egg
1/2 cup of softened butter 1/4 cup of Philadelphia spreadable cream cheese
5.
Cover with a damp towel, resting for 10 minutes.
6.
Roll out the dough into a rectangle, you want the dough to be approximately 1cm thick.
7.
Spread the Nutella (or alternative) and sprinkle cinnamon, leaving a 2cm border across the top and bottom of the longest sides of the rectangle.
8.
Roll the dough starting at the shorter edge, and pinch the end to seal.
9.
Cut the roll using dental floss into 12 equal scrolls.
1 1/2 cup of icing sugar 2 tbsp of milk 1/3 cup of Nutella (optional drizzle)
Cooking Time: 1 hour
3.
1/2 tsp of salt
2 tbsp of cinnamon
Prep Time: 10 minutes
In another bowl whisk 3 cups of the flour, sugar & salt.
3 1/2 cups of plain flour
2/3 cup of hazelnut spread (such as Nutella)
Serves: 5
2.
1/4 cup of unsalted butter
1/4 cup of white sugar
Combine the milk & unsalted butter in a microwave safe bowl and heat in a microwave in 20 second intervals until the butter is melted, milk should be warm to touch not hot, if hot rest for a few minutes.
Pineapple Stuffing 1 cup of white sugar
1.
Preheat the oven to 175°C. Grease a 22cm baking pan.
2.
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
3.
Beat in eggs one at a time, then stir in pineapple and bread cubes; transfer mixture into prepared baking dish.
4.
Bake in the preheated oven for 1 hour. Let it sit a few minutes to firm up before serving.
½ cup of butter or margarine
1 (600ml) can of crushed pineapple, drained 5 slices of white bread, cubed
10. Place the scrolls in a greased baking dish, keeping them touching each other. Cover with a damp cloth, inside a warm oven, with the door ajar. (Turn on oven to 160°C, then turn off). After 20 minutes, uncover. 11.
Bake for 15–20 minutes on 180°C.
12.
Make the cream cheese icing, by adding softened butter, cream cheese and icing sugar, whisk until combined. If too thick add milk to thin, 1 tbsp at a time.
13. Melt Nutella (or alternative) for drizzle in the microwave for 20 seconds. 14. Add the cream cheese icing to a zip lock bag or piping bag, snip off a corner and drizzle zig zag lines across the scrolls. Once cooled, do the same with the chocolate drizzle in the opposite direction.
Submitted by: Stacey – Collins Square
Submitted by: Angela – Parramatta Square