The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27038/french-fig-and-chestnut-scrolls

LifestyleFOOD.com.au

Caramel sauce in a scroll? Oui, merci! 

Ingredients

  • 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

Method

  • 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.

Notes

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

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