I am a carbs addict! And what better way to feed that addition, than with fresh melt in your mouth custard scrolls!!
Firstly, I made the custard, then place it in my Thermoserver. I then make the dough (and leave it in my bowl to do it’s first 15 minutes prove).
Sweet Bun Dough and Thick Vanilla Custard
You could make the dough first, then the custard, but I figure the custard is easier to clean off the bowl in between.
Thermomumma’s Sweet Bun Dough recipe:
- 275 grams water, lukewarm
- 5 teaspoons instant dried yeast
- 550 grams white bakers flour
- 1 teaspoon salt
- 2 teaspoons milk powder, optional
- 2 teaspoons bread improver
- 65 grams sugar
- 45 grams soft butter
- Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Then knead 8 minutes dough function.
- Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
- Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
- Shape/assemble to make scrolls (see below)
- Place in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover or the dough will dry out.
- Once grown to the desired size place (around 1 hour), in a preheated oven on 180* fan forced for 15/20 mins, or until golden brown. Place on cooling rack immediately.
I usually use the Automatic custard recipe off the Basic Cookbook TM5 chip (3-4 servings, normal thickness), but with this lot, I used Thermomumma’s thick vanilla custard:
Thermomumma’s Thick Vanilla Custard
- 250 grams cream
- 250 grams milk
- 2 eggs
- 50 grams custard powder, (or cornflour if you prefer)
- 60-100 grams sugar, to taste
- 1-2 teaspoons Vanilla Bean Paste
Add all ingredients to bowl & cook 8 minutes, 90*, speed 4.
If after 8 minutes your custard isn’t thick cook for an extra few minutes. I’m finding during winter the custard is taking longer to cook now.
The general difference between the custard is that Thermomumma’s one uses cream and custard powder to thicken up, whereas the Basic Cookbook one doesn’t have cream and uses cornflour to thicken up.
The recipes allow you to put in however much sugar you want, I put 80 grams – I like it sweet but not too sweet!
Once the dough has had its first 15 minute prove in the bowl, take it out on a kitchen bench sprayed with spraying oil, punch it out to remove all the air bubbles and roll it out into a big rectangular shape. The dough is a bit elastic-y so you have to put in a bit of muscle/body weight onto it to stretch it out with the rolling pin – it gets easier and stays put the more it stretches out.
Roll out your dough with a rolling pin
Continue to roll until it is a large rectangle size
Once it is rolled out thinly into a rectangle shape, spread a layer of custard on. Make sure you leave about an inch at the top without custard so that when you roll your scrolls it will ‘stick’ better at the end.
Spread an even layer of custard on with a spatula
Leave 1 inch at the top custard-free
You will have heaps of spare custard, so you could put it in the fridge for later, but my husband saw it and ate it all up for ‘breakfast’!! 😉
You can leave it with plain custard, but I usually sprinkle desiccated coconut on half, and sultanas on the other half.
Leave plain or sprinkle with desiccated coconut/sultanas
There are many methods to roll and cut scrolls. I usually use the method where you roll the dough up and use non-minty dental floss to cut it up. Today I tried my pizza cutter and it was a lot easier!! (however I did find that the dental floss method gives more ‘even’ sized scrolls with the end bits as you can see with the 2 taller ‘ugly’ scrolls in my photos further down!…though…tastes the same!).
It makes a total 12 scrolls. I firstly cut the rectangle in half, then those halves in half, then the 4 quarters into threes = 12 (hope that makes sense!).
Cut in half
Cut in quarters, then each quarter into 3 strips
12 strips in total
Roll your scrolls from the bottom to the top, using the ‘non custard’ bit at the top to ‘stick’ to the end of the roll so it doesn’t come apart during the proving/baking process.
Roll the scrolls from the bottom to the top and place in tray
I put my scrolls in my Scanpan roasting tray which I find fits 12 scrolls/ buns perfectly, and the sides of the tray encourages the bread to rise up, rather than out during the proving/baking time. I like to put the scrolls close together so that the sides of the scrolls touch and join when proven/cooked, so that it reduces the ‘crust’ and gives really soft ‘inside’ bread when you break it apart at the end!
Place scrolls in tray
Place in oven with a hot water bath for a total 1 hour to prove
Place in a switched off and closed oven with a hot water bath (freshly boiled water in bowls/trays/mugs underneath). I leave it for 30 minutes, then replace the water with freshly boiled water, then leave for another 30 minutes – 1 hour in total. Once it is proven, take it out and preheat your oven at 170 degrees.
Scrolls proven after 1 hour
Place your scrolls back in the oven and bake for 15 – 20 minutes. All ovens vary but just wait till the tops are a golden brown and it’s ready!
Fresh custard scrolls
When ready, take it out of the oven and let it cool for about 10 minutes, then take it out of the tray and put it on baking wire racks to cool. I find that if I leave the scrolls in the pan for too long it gets condensation and gets soggy at the bottom.
Best eaten whilst still hot! MMmmmm!!
Fresh custard scrolls