Best caramilk scrolls recipe

Step 1

In the bowl of a stand mixer with the dough hook attached, combine flour, caster sugar, salt and yeast. Heat milk until it is lukewarm (approximately 40 degrees), then stir through melted butter and vanilla. Add to mixer bowl with beaten eggs and mix for 6 minutes until dough is smooth and elastic. You might need to scrape the sides down once or twice.

Step 2

Alternatively, mix wet ingredients into dry ingredients with a wooden spoon until you have a sticky mixture, then turn out onto a floured surface and knead by hand for 10 minutes until dough is smooth and elastic.

Step 3

Transfer to an oiled bowl, cover with plastic wrap and a tea towel and place in a warm place for 1 hour until dough has more than doubled in size.

Step 4

Line a baking tray or roasting pan with baking paper.

Step 5

Turn dough out onto a floured surface and knead lightly. Use a rolling pin to roll dough out into a 40cm x 40cm square. Sprinkle over the brown sugar and half the chopped Caramilk. Fold over the end closest to you and continue rolling into a long sausage shape. Cut into 12 pieces and place on prepared baking tray, making sure they are close together but not touching. Cover loosely with plastic wrap and leave for 30 minutes to rest.

Step 6

Preheat oven to 180C. Bake scrolls for 30 minutes until a deep golden colour. Melt remaining Caramilk chocolate in short bursts in the microwave. Allow buns to cool slightly, then drizzle over melted chocolate.