Baking

Giant cinnamon scroll with maple glaze

Name: Giant hot cross scroll with maple glaze recipe
Yield: 10
Ingredients: 60ml maple syrup; 3 tsp pure icing sugar, sifted; Salted butter, to serve; 190g mixed dried fruit; 600g plain flour; 55g caster sugar; 3 1/2 tsp instant dried yeast; 2 1/2 tsp mixed spice; 1 1/2 tsp ground cinnamon; 120g unsalted butter, chopped, at room temperature, plus extra, to grease; 2 large eggs, at room temperature, plus 1 extra, lightly beaten; 1 1/2 tsp vanilla extract; 375ml milk; 60g unsalted butter, softened; 75g brown sugar; 3 tsp ground cinnamon

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P62 Giant hot cross scroll with maple glaze

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by Anneka Manning

ANNEKA MANNING, CHEF

Mar 16, 2023

“Hot cross bun meets cinnamon scroll! With all the flavours of Easter plus cinnamon richness, this brings together two all-time favourites… Once you’ve tried it, it will be hard to go back to one without the other.” – Anneka Manning.

You’ll need a 24cm springform pan for this recipe. We love this served warm from the oven, but you can cool to room temperature on a wire rack, if you prefer.

1/4 cup (60ml) maple syrup
3 tsp pure icing sugar, sifted
Salted butter, to serve

Dough

1 cup (190g) dried fruit (we used Sunbeam Australian sultanas, raisins and currants)
4 cups (600g) strong (baker’s) flour, plus extra, to dust
1/4 cup (55g) caster sugar
3 1/2 tsp instant dried yeast
2 1/2 tsp mixed spice
1 1/2 tsp ground cinnamon
120g unsalted butter, chopped, at room temperature, plus extra, to grease
2 large eggs, at room temperature, plus 1 extra, lightly beaten
1 1/2 tsp vanilla extract
1 1/2 cups (375ml) lukewarm milk

Filling

60g unsalted butter, softened
1/3 cup (75g) brown sugar
3 tsp ground cinnamon

Method

1.

For the dough, place the dried fruit in a heatproof bowl. Cover with boiling water and stand for 20 minutes, or until the fruit is plump. Drain well.
2.

In a stand mixer fitted with the dough hook, knead flour, sugar, yeast, mixed spice, cinnamon and 3/4 tsp fine salt on medium speed to combine. Add the butter, 2 eggs, vanilla and milk. Knead on medium-high speed for 8 minutes (the dough will be sticky). Add drained fruit and mix on medium speed for 30 seconds (the fruit won’t be completely mixed in, but that’s okay).
3.

Lightly grease a clean large bowl with extra butter. Place dough in bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour, or until doubled in size.
4.

Grease the base and side of a 24cm springform cake pan with extra butter. Remove side from the base, then line base with baking paper, allowing it to overhang the edge (do not reattach side of pan at this stage).
5.

For the filling, place the butter, sugar, cinnamon and 1/4 tsp fine salt in a medium bowl and use a wooden spoon to beat until combined and softened.
6.

Knock back dough by punching it in the centre with your fist. Turn onto a lightly floured surface and lightly knead, using just your fingertips, for only 30 seconds to more evenly disperse the dried fruit. Use a lightly floured rolling pin to roll out the dough to a rough 30cm x 40cm rectangle, about 5mm thick.
7.

Spread filling as evenly as you can over the dough (the dough will be soft and pliable). Using a lightly floured large sharp knife or pizza cutter, cut the dough lengthways into 6 long, even strips.
8.

Roll one strip into a scroll and place in centre of prepared pan. Wrap another strip around the centre scroll. Repeat with remaining strips to make one large scroll. Clamp side of pan around base to secure.
9.

Brush top of scroll with extra lightly beaten egg and cover tightly with plastic wrap. Set aside in a warm, draught-free place for 30-45 minutes, until well risen.
10.

Meanwhile, preheat oven to 180°C/160°C fan-forced.
11.

Bake scroll for 1 hour, or until deep golden and scroll sounds hollow when tapped on the top.
12.

Meanwhile, place maple syrup and icing sugar in a small jug and whisk until combined and smooth. Remove scroll from oven and immediately brush top with maple syrup mixture. Stand in pan for 10 minutes. Cut scroll into wedges, and serve warm with salted butter.