Neapolitan muffin pan scrolls

 


Neapolitan muffin pan scrolls

500g (3 1/3 cups) plain flour, plus extra, to dust

70g (1/3 cup) caster sugar

2 tsp (7g sachet) dried yeast

1/2 tsp salt

250ml (1 cup) milk

60g unsalted butter, chopped

1 tsp vanilla bean paste

1 egg

filling

60g unsalted butter, at room temperature

100g (1/2 cup, firmly packed) brown sugar

2 tbsp cocoa powder

1 tsp ground cinnamon

icing

100g cream cheese, at room temperature

90g unsalted butter, chopped, at room temperature

195g (1 1/4 cups) icing sugar, sifted

1 tbs Strawb’ry & Cream flavouring

Pink liquid food colouring, to tint

Step 1

Combine the flour, caster sugar, yeast and salt in a stand mixer fitted with a dough hook. Place the milk, butter and vanilla in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until the butter is just melted. Set aside to cool for 2-3 minutes. Add the egg and whisk to combine. Mix the milk mixture into the flour mixture until dough starts to come together. Use hands to knead dough in bowl for 8-10 minutes or until smooth and pulls away from sides of the bowl. Transfer to a lightly greased bowl. Cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour to prove or until dough doubles in size.

Step 2

Meanwhile, to make the filling, place the butter, brown sugar, cocoa and cinnamon in a bowl and stir until mixture is a thick paste. Set aside.

Step 3

Preheat oven to 190C/170C fan forced. Lightly grease fourteen 80ml (1/3 cup) muffin pan holes (you will need two 12-hole muffin pans). Roll out dough on a lightly floured surface to form a 30 x 45cm rectangle. Top the dough with the filling and use the back of a spoon to evenly spread all over. With 1 long side facing you, tightly roll to enclose the filling. Use a sharp knife to trim ends then slice roll into 2.5cm-wide pieces. Place pieces, cut side up, in the prepared pan holes. Cover. Set aside for 15 minutes or until slightly risen.

Step 4

Bake scrolls for 10-15 minutes or until golden. Transfer to a wire rack to cool slightly.

Step 5

Meanwhile, to make the icing, use electric beaters to beat the cream cheese and butter in a bowl until smooth and creamy. Add the icing sugar, strawberry flavouring and a few drops of food colouring. Beat for 2-3 minutes or until well combined.

Step 6

Drizzle icing over warm scrolls. Serve warm or at room temperature.

 

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