The Great Australian Bake Off

Caramel sauce in a scroll? Oui, merci! 


  • Dough

  • 400ml lukewarm milk

  • 15g fresh yeast

  • 800g plain flour, plus extra for dusting

  • 2 eggs, at room temperature

  • Pinch table salt

  • 200g chopped dried figs

  • Salted caramel sauce

  • 2 cups caster sugar

  • 1/2 cup water

  • 100g unsalted butter

  • 1 cup double cream

  • 1 vanilla bean

  • 1/2 tsp table salt

  • Filling

  • 1 1/2 cups roughly chopped canned chestnuts

  • 200g good quality white chocolate

  • Sticky glaze

  • 1/2 cup pouring cream

  • 30g brown sugar

  • 30g unsalted butter

  • Egg wash

  • 1 egg

  • 1 tbs milk


  • 1.

    For the dough, stir milk and yeast in a bowl until yeast dissolves. Combine flour, egg and a pinch of salt in a stand mixer fitted with a dough hook, add yeast mixture and knead until a soft elastic dough forms at least 8- minutes.

  • 2.

    Transfer to the lightly floured bench and knead a little, adding the dried chopped figs. 

  • 3.

    Transfer to a lightly buttered bowl, rub some butter over the top, cover with plastic wrap and stand to prove until doubled in size (1 hour).

  • 4.

    For the caramel sauce, in a small saucepan add the cream and vanilla bean and heat gently.

  • 5.

    Heat the sugar in a medium saucepan over medium-high heat. Swirl the pan frequently to move the sugar around.

  • 6.

    Once it is melted and golden-brown amber-coloured drizzle in the warm cream slowly and whisking until combined, be careful as the caramel will bubble. 

  • 7.

    Keep whisking it over the heat until combined, 5 minutes. Remove from heat, then add butter and whisk. Stir in the salt. Cool.

  • 8.

    For the sticky glaze, place cream, sugar and butter in a small saucepan and bring to just under the boil to melt the sugar and then remove from heat.

  • 9.

    For the scrolls, line a baking tray with baking paper. Place dough onto a floured bench and gently roll it out into a large rectangle approx. 30-45cm, with longer side facing you. Spread with salted caramel, and then scatter with white chocolate chunks and chopped chestnuts.

  • 10.

    Roll up the dough into a log, (Cut log in half for ease of rolling) starting from the longest side closest to you. Slice it into even pieces about 4cm-wide. Place scrolls on the baking tray in the shape of a flower. Leave to prove in a warm place for 20 minutes. Meanwhile, preheat the oven to 180°C.

  • 11.

    Combine 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops and sides of the scrolls with the egg wash. Bake for 15-20 minutes or until golden.

  • 12.

    Remove from oven, stand for 5 minutes and transfer to a wire rack to cool. Brush with the glaze. Place on presentation platter.


This recipe has not been edited or tested by the Bake Off Food Department.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings