INGREDIENTS:
MAKES AROUND 16 SCROLLS
- 800g MILK (ROOM TEMPERATURE)
- 14g YEAST
- 26g PSYLLIUM HUSK
- 200g LUKE WARM WATER
- 440g SOFT BUTTER
- 1Kg NODO PLAIN FLOUR EXTRA FOR DUSTING
- 22g XANTHAM GUM
- 120g RAW SUGAR
- 10g SALT
SUGAR CINNAMON BUTTER
METHOD
- ACTIVATE THE YEAST BY WHISKING WITH THE WARM MILK
- WHISK PSYLLIUM AND WATER TOGETHER LET IT SOAK FOR AROUND 10 MINUTES
- ON A SEPARATE BOWL WHISK ALL THE DRY INGREDIENTS
- IN MIXING BOWL ADD THE YEAST MIXTURE, SOAKED PSYLLIUM AND SOFT BUTTER. THEN ADD THE DRY INGREDIENTS ON TOP.
- FITTED WITH THE HOOK, MIX THE DOUGH ON SLOW SPEED FOR 2 MINUTES.
- SCRAPE DOWN THE DOUGH PROPERLY. MAKE SURE THERE ARE NO DRY INGREDIENTS PRESENT.
- FURTHER MIX THE DOUGH ON MEDIUM SPEED FOR 3 MINUTES.
- REMOVE THE HOOK AND COVER THE DOUGH WITH CLING WRAP AND PLACE IN THE FRIDGE. LET IT REST FOR AT LEAST 2 HOURS.
- AFTER RESTING THE DOUGH, TRANSFER TO A (GF) FLOURED BENCH. MAKE SURE THE DOUGH IS COLD AND WELL RESTED, IT WILL BE HARD TO ROLL AND FLATTEN THE DOUGH.
- USING A ROLLING PIN, EVENLY FLATTEN THE DOUGH TO CREATE A RECTANGULAR SHAPE. AROUND 10 MM OF THICKNESS. USE ENOUGH FLOUR TO PREVENT THE DOUGH FROM STICKING
- BRUSH THE DOUGH WITH THE MELTED BUTTER. MIX THE SUGAR, CINNAMON CARDAMOM AND GENEROUSLY SPREAD IT ON TOP OF THE BUTTER.
- ROLL THE DOUGH TOWARDS YOU, LIKE ROLLING A SWISS ROLL
- THIS TIME YOU WILL HAVE A LONG LOG. CUT THE ENDS, THEN CUT EACH SCROLL AROUND 40-45MM OR 1 1/2 INCHES.
- TRANSFER THE SCROLLS EITHER INTO A SPRAYED MUFFIN TINS OR TO A RECTANGULAR BAKING/ SLICE TRAY WITH BAKING PAPER.
- COVER THE SCROLLS WITH A DUMP CLOTH OR CLING WRAP
- PROOF IT FOR AROUND 45 MINUTES TO ALMOST AN HOUR IN A WARM PLACE OF YOUR KITCHEN
- PREHEAT THE OVEN: 190 DEGREES CELSIUS.
- BAKE THE SCROLLS FOR AT LEAST 25 MINUTES
- AFTER BAKING BRUSH THE SCROLLS WITH THE REMAINING MELTED BUTTER.
NODO HOT TIPS:
BEST EATEN WHEN ITS WARM.
YOU CAN ALSO TOP IT WITH CINNAMON FLAVOUR CREAM CHEESE FROSTING
