- 2 cups bread flour
- 1 cup full cream milk, warmed
- 2 teaspoons dry yeast
- 1 egg, beaten
- ¼ cup caster sugar
- ½ teaspoon salt
- 200g butter, melted
- 1 cup mixed fruit
- 3 teaspoons cinnamon
- ½ cup brown sugar
- 2½ cups icing sugar
- 30 ml extra strong black coffee
- 1 teaspoon allspice
Place yeast, warm milk, caster sugar, egg in a bowl. Stand until mixture is frothy.
Place bread flour and salt in a bowl and add yeast mixture and 100g melted butter.
Mix well and transfer to a lightly oiled bowl and cover
Stand in a warm spot until doubled in size.
Move dough to a benchtop and knead, adding the sultanas and allspice. Stand again until doubled in size.
On a floured bench top roll out dough to approximately 30 cm x 18 cm x 1 cm thick.
Mix 100 g melted butter, cinnamon and brown sugar together, spread over the dough, roll up dough from the longest side.
Cut into 2 cm slices and place on baking tray allowing space between each slice. Leave until doubled in size.
Preheat oven to 200C, bake for 25-30 minutes. If you are using a fan forced oven reduce temperature to 180C
Combine a little of the icing sugar with boiling water and brush over the scrolls to glaze.
When cooled make coffee icing by combining remaining icing sugar with hot black coffee. Drizzle or spread over scrolls.