HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Cinnamon Scrolls

The news you have been waiting for! My recipe for Cinnamon Scrolls is now ready for your enjoyment. I have included both thermomix and conventional methods for you to try. These are gluten free of course and made with FG Roberts Traditional Bread mix.


Four things I cannot emphasise enough with this recipe.

  1. Temperature! If you haven't invested in a good kitchen thermometer, please do. The right temp means consistency.

  2. Room temperature eggs. So important for any baking but super important with yeasted doughs so you do not slow down the proving process with chilled eggs.

  3. Egg size. This recipe used two 55gm eggs. Not large or extra large. To use bigger eggs you risk a varied outcome.

  4. Different gluten free bread flours may yield different results than the FG Roberts Traditional Bread mix used in this recipe.


Recipe

Cinnamon Scrolls


Ingredients:

For the dough

400gm F.G. Roberts Traditional Bread flour

75gm caster sugar or to taste

450ml full cream milk

8gm instant dry yeast

5gm white vinegar

50gm flavourless vegetable oil

2 whole eggs, beaten

1 egg, beaten. To glaze


For the filling

75gm butter, softened

50gm soft brown sugar

2 teaspoons ground cinnamon


For the topping

125gm icing sugar

1 teaspoon butter

1-2 tablespoons boiling water


Conventional Directions:

  1. Warm your milk and sugar to the optimum temperature of 40c

  2. Add the yeast to the warm milk and leave to bloom

  3. While the yeast blooms, add all the filling ingredients to a mixing bowl, mix till thoroughly combined. Set Aside.

  4. Once the yeast is blooming, add the oil, vinegar and beaten eggs

  5. Put the bread flour in a large mixing bowl

  6. Make a well in the centre and pour in the yeast, egg and milk mixture

  7. Mix until it comes together then turn onto a floured surface and knead until a smooth dough forms. This is a very soft and sticky dough and will take several minutes of kneading

  8. Flatten out the dough by hand to a rough rectangle shape 20 x 30cm.

  9. Spread the filling mix over the dough and roll up tightly starting from the long edge.

  10. Cut the dough in the centre of the log, then cut each piece again into 4 pieces, making 8 scrolls.

  11. Place on a lined tray, cover with oiled cling wrap and prove until double in size

  12. While the scrolls prove, preheat the oven to 200°c

  13. When doubled in size, glaze with beaten egg

  14. Place in the oven then immediately drop the temperature to 175c for 30 minutes until a deep mahogany brown.

  15. Remove from the pan onto a wire rack to cool immediately to avoid a soggy bottom.

  16. When the scrolls are completely cool, mix together the icing sugar and butter, gradually adding boiling water to make a glace icing of your preferred consistency.

  17. Drizzle the topping over the cooled scrolls and top with flaked almonds.


Thermomix Directions:

  1. Warm your milk and sugar to the optimum temperature of 40 degrees Celsius

  2. Add the yeast to the warm milk, swirl to combine and leave to bloom.

  3. While the yeast blooms, add all the filling ingredients to a mixing bowl, mix till thoroughly combined. Set Aside.

  4. Once the yeast is blooming, weigh in the oil, vinegar and beaten eggs

  5. Weigh in the bread flour

  6. Mix 10 seconds, speed 4, then knead on dough mode for 5 minutes

  7. Turn onto a floured surface and knead until a smooth dough forms. This is a very soft and sticky dough and will take a few minutes of hand kneading

  8. Flatten out the dough by hand to a rough rectangle shape 20 x 30cm.

  9. Spread the filling mix over the dough and roll up tightly starting from the long edge.

  10. Cut the dough in the centre of the log, then cut each piece again into 4 pieces, making 8 scrolls.

  11. Place on a lined tray, cover with oiled cling wrap and prove until double in size

  12. While the scrolls prove, preheat the oven to 200°degrees Celsius

  13. When doubled in size, glaze with beaten egg

  14. Place in the oven then immediately drop the temperature to 175 degrees celsius for 30 minutes until a deep mahogany brown.

  15. Remove from the pan onto a wire rack to cool immediately to avoid a soggy bottom.

  16. When the scrolls are completely cool, mix together the icing sugar and butter, gradually adding boiling water to make a glace icing of your preferred consistency.

  17. Drizzle the topping over the cooled scrolls and top with flaked almonds.

These can be frozen, separated with squares of baking paper and are best warmed a little to eat, once defrosted.


Like most treats, these are the best enjoyed the same day :)


Tips & tricks

  • This dough is very soft, do not overcompensate with more flour or your scrolls will be dry.

  • Preheat your oven to 200 degrees Celsius and as soon as your scrolls go in, reduce to 175 degrees Celsius to then bake the full time.

  • Your eggs must be room temperature. This recipe was created with eggs of an average size of 55gm per egg. Larger eggs may vary the result.

  • Leave at least 1cm on the long edge free of filling so it does not spill out when you roll

  • Full fat milk yields the best results. Any other milk may vary the results.

  • Eat the same day for the most enjoyment


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