Cream Cheese Scroll

10

Ingredients

  • 250 g Flour (Dough) (White Wings Flour Plain 5 kg)
  • 15 g Caster Sugar (Dough) (CSR Caster Sugar 25kg)
  • 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) (CSR Brown Sugar 25Kg)
  • 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.