Hotscross scrolls

Easter Treats.

If you love hot cross buns and brioche cinnamon rolls this recipe is a delicious little mix up of them both. A good hint of orange with just the right amount of spices and fruit, a soft brioche like texture, coated with a sweet sticky glaze for pure deliciousness.

Fruit and spices creating the delicious flavour of hot cross buns: – Currants, raisins, sultanas, orange, mixed peel, ground cinnamon, ground nutmeg, ground cloves and brown sugar. For the brioche dough: – Milk, dried yeast, plain (all purpose) flour, salt, egg, butter and oil.

The ingredients:

The sweet cinnamon butter spread: – Butter, ground cinnamon and brown sugar. For the cross mixture: – Flour and water. Sweet, sticky glaze to finish: – Sugar and orange juice.

The ingredients:

Soak the dried fruit - Grab a small bowl and add your currants, raisins and sultanas, squeeze in the juice of one orange and leave to soak. – Activate the yeast - In a small pot add your milk and heat until lukewarm (skin temp) remove from the heat and add your dried yeast and set aside to activate.

Knead and 1st proof - Grab a large mixing bowl or kitchen mixer and add the flour, spices, mixed peel, salt, your bowl of currants, raisins and sultanas plus the juice, brown sugar, egg, milk yeast mix, oil, zest and grate in the chilled butter.  Remove the dough from your mixing bowl and place into a clean greased bowl and cover with cling wrap. Allow to prove for 2 hours or until the dough has doubled in size.

For the cinnamon spread - While your dough if proving make your sweet butter cinnamon spread, add the sugar and cinnamon to the softened butter and mix until well combined.

Create the scrolls- Knock out the air and roll into a large rectangle. Spread your sweet butter then roll into a long log. Cut into 9 equal slices. Place the slices scroll side up and set aside for 2nd proof.

Add the cross and bake-  bake for 25 - 30 minutes.

Glaze with the delicious sweet glaze and enjoy!