Method

• 1.
  For the dough, in a stand mixer fitted with the dough hook, mix the eggs, milk and yeast on medium speed for 1 minute, or until combined. Add the flour, sugar and 2 tsp salt flakes. Mix on low speed until combined.
• 2.
  Increase to medium and, with motor running, gradually add the butter, then the oil, and mix for 15 minutes. The dough should be silky and smooth with no visible bits of butter. If you can gently stretch a small amount of dough very thinly between your hands without it breaking (windowpane test), the dough is ready.
• 3.
  Scrape the dough into a butter-greased rectangle plastic tub (we used a 30cm x 22cm tub). It’s important that you use a rectangle vessel so it’s easier to ‘turn’ and roll the dough into a rectangle shape once cold. To help the fermentation of the dough and to cool the dough down, you need to do three folds (‘book-fold turns’) directly within the plastic tub. To do each turn, press down firmly on the dough with fingertips to cover base of tub with the dough and to form deep dimples. Then, pull it upwards, fold it in the middle, and repeat the process for the bottom underside, creating a book fold. Rotate the book-folded dough 90 degrees. Cover with lid and chill for 30 minutes. Repeat process twice more and for a total chilling time of 1 hour 30 minutes.
• 4.
  Lightly spray a large metal baking dish or tray with oil and line with baking paper.
• 5.
  Tip the cold dough onto a floured bench and roll out until a 75cm x 25cm rectangle (see recipe notes). While the dough is still cool, evenly spread with peanut butter. Combine half the peanuts with the brown sugar in a bowl and sprinkle over the peanut butter.
• 6.
  Beginning with the longest edge, tightly roll the dough into a log. Trim ends slightly, then use a large sharp knife to cut into 15 even pieces, wiping knife clean between each slice.
• 7.
  Transfer scrolls, cut-sides facing up and 1cm apart from each other, on prepared dish or tray. Cover with a piece of baking paper, then a tea towel, and set aside in a warm place for 1 hour to prove (they will puff up slightly and touch each other).
• 8.
  Preheat oven to 200°C/180°C fan-forced.
• 9.
  Whisk the egg and milk in a small bowl until combined. Gently brush over tops of scrolls and the exposed edges. Bake for 25-30 minutes, until deep golden and dough is cooked when a centre scroll is tested with a toothpick and comes out clean.
• 10.
  Meanwhile, for the drench, whisk the maple syrup and cream in a jug until well combined. Set aside at room temperature.
• 11.
  As soon as the scrolls are baked, pour over the drench, then use a pastry brush to brush sides. Set aside at room temperature until completely cooled.
• 12.
  For the frosting, in the clean bowl of a stand mixer fitted with the paddle attachment, mix cream cheese and butter on medium-high speed until soft, very pale and smooth. Add remaining ingredients and 1/2 tsp salt flakes. Mix on medium speed until well combined
• 13.
  Generously spread the scrolls with the frosting, then sprinkle with remaining peanuts and some salt flakes. Ready to eat!