160ml milk, warmed
12g dried yeast
3 free-range eggs, plus extra free-range egg, for egg wash
550g plain flour
100g caster sugar
½ tsp sea-salt flakes
140g unsalted butter, diced, softened
200g unsalted butter, at room temperature
100g caster sugar
100g demerara sugar, plus extra, for sprinkling
4 tsp ground cinnamon
150g caster sugar
Combine milk and yeast in a small bowl and sit for 5 minutes at room temperature. Whisk eggs and stir through after 5 minutes.
Put flour and sugar in the bowl of a stand mixer with hook attachment, and mix slowly. Add egg mixture and mix on low speed until dough comes together, about 3 minutes. Add salt and butter gradually to incorporate. Increase speed to medium and knead for 10 minutes, until it forms a smooth dough. Remove dough from bowl and form into a ball. Transfer to a clean lidded container and refrigerate for
at least 6 hours, or overnight.
Preheat oven to 190°C fan-forced (210°C conventional). Line 2 oven trays with baking paper
Working on a floured bench, halve dough and roll each half into a 30 x 40cm rectangle.
For cinnamon filling, mix all ingredients in a bowl. Divide in 2 and spread evenly over each rectangle of dough, leaving a 2cm border. Starting along the bottom of a long side, roll each dough rectangle into a log.
Slice logs into 8 even pieces each and place on prepared trays, with space to expand. Cover trays in clean tea towels and let prove at room temperature for 45 minutes, or until doubled in size. Glaze with egg wash and sprinkle with extra demerara sugar. Bake for 10 minutes, rotate trays and bake for 10 more minutes.
To make glaze, stir water and sugar over low heat until sugar has dissolved. Increase heat to high and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat and brush warm glaze over cooked scrolls. Rest scrolls for 15 minutes before serving.