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| Pumpkin scrolls with cream cheese drizzle |
Makes 10
Pumpkin scrolls with cream cheese drizzle ingredients: 1/2 cup (125ml) milk, warmed. 7g sachet dry instant yeast. 1/4 cup (55g) caster sugar. 3 and 1/2 cups (560g) strong (baker's) flour. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp mixed spice. 1/4 cup (60g) brown sugar. 1 egg. 3/4 cup (195g) canned pumpkin puree. 150g unsalted butter, melted, cooled
Filling: 3/4 cup (120g) sultanas. 1/4 firmly packet cup (180g) brown sugar. 1/4 cup (55g) caster sugar. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg
Cream cheese drizzle ingredients: 1 and 1/2 cup icing sugar, sifted. 1/2 cup (80g) cream cheese, softened. 1/4 cup (60ml) milk
To make pumpkin scrolls with cream cheese drizzle, Grease and line the base and sides of a 30cm round cake pan. Combine milk, yeast and 1/2 tsp caster sugar in a bowl, then whisk to combine. Set aside for 10 minutes or until frothy. Stir together flour, spices, brown sugar, remaining caster sugar and 1 tsp salt in the bowl of an electric mixture fitted with a dough hook. Add yest mixture, egg, pumpkin and 90g butter,then beat on medium speed for 3 minutes or until a sticky, wet dough.Tip onto a floured surface and knead for 1 minutes or until smooth. Place in a greased bowl, cover with a clean tea towel and rest in a warm place for 1 hour or until doubled size. Meanwhile, for the filling, Combine sugar and spices in a separate bowl. Knock back the dough, then roll into a log, then cut into 10 even rounds. Place one round, cut-side up, in the centre of the pan then surround with remaining rounds. Cover and leave to rest in a warm spot for 2-3 hours or until doubled in size. Preheat the oven to 180C. Bake the scrolls for 25 minutes or until golden. Cool slightly in the pan, then transfer to a wire rack to cool completely. For the cream cheese drizzle, beat all ingredients until smooth. Drizzle over the cooled scrolls before serving. By then, the pumpkin scrolls with cream cheese drizzle is ready
