Hotcross Scrolls

Makes: 8 or 9 large scrolls | Takes: 4.5 hrs (including resting time)

Two of my favourite breads in one. I think Hot Cross Cinnamon Buns are going to be my easter tradition. I adapted the cinnamon bun recipe from Ambitious Kitchen and tweaked it to make my version of hot cross buns.

For the dough:

• 3/4 cup warm milk

• 2 teaspoons active dried yeast 

• 1/4 cup + 1 tsp caster sugar or brown sugar

• 1 egg plus 1 egg yolk, at room temperature

• 110g butter, melted slightly

• 2 1/2 cups all-purpose flour, plus extra if needed

• 3/4 teaspoon salt

• 1/3 cup candied citrus peel

• 3/4 cup raisins

• 1 tbsp cinnamon

• 1 tbsp mixed spice
  

For the filling:

• 2/3 cup brown sugar

• 1 tablespoon ground cinnamon

• 60g butter, softened
  

For the crosses:

• 1 tsp sugar

• 1/4 cup flour + extra if it’s too runny

• 1/4 cup water

Method:

Warm milk in short bursts in the microwave. You want the milk to be lukewarm, definitely not steaming. Add 1 tsp sugar and sprinkle yeast on top. Stir it and let the yeast activate for 10 minutes (until bubbly).

In a separate bowl, whisk sugar, egg, egg yolk, and melted butter. Mix until well combined.

Into a bowl of a stand mixer (or large mixing bowl), add flour, salt, spices, and dried fruit/peel. Add in activated yeast and butter mixture.

Place the dough hook on the stand mixer and knead the dough for 10-15 minutes (You can knead the dough by hand if you want, the time may vary, and will feel sticky at first). I kneaded mine until it was slightly stretchy when pulled. Keep going if your dough is tough. Shape it into a tight ball.

*Notes: This enriched dough is on the wet side, so might be sticky when you first start kneading it. It should come together after 12 minutes, if it’s still super sticky, add in a little bit of flour and continue to knead until incorporated.

Transfer the dough ball to a bowl, and cover it with a tea towel. Allow dough to rise for 1 ½ hours, or until it’s risen. This may be more or less time depending on the temperature in your home/season.

Transfer dough to a well-floured surface and roll out into a rectangle (approx 30x40cm). Spread softened butter over the dough. Sprinkle over brown sugar and cinnamon. Optional extra: you could sprinkle over some chopped pecans as well!

Tightly roll the dough up (from 30cm side), and place the seam side down. Cut into 8 or 9 equal sections with a serrated knife or floss. (8 rolls for a round tin and 9 rolls for a square tin)

Place cinnamon rolls in a greased and lined rectangle baking pan or 25cm round cake pan. Cover with a tea towel and let rise again for 30-45 minutes.

Preheat oven to 180 degrees C. Make the crosses by combining sugar, flour, and water in a bowl to form a thick paste (add more flour if it seems too runny). Transfer into a piping bag/zip lock bag and pipe the crosses on the top. Bake cinnamon rolls for around 25-28 minutes or until the bread springs back at the base.

Glaze with maple syrup for a glossy look. Enjoy!