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Caramel Pecan Scrolls
The following recipe is designed specifically for the Neff oven and uses it's unique features of the bread baking and dough proving settings. These scrolls are delicious when eaten warm straight from the oven.
Dry Ingredients
3 cups Defiance White unbleached Bread Flour mix
1 table spoon freeze dried yeast
1 cup dates
1 tea spoon salt
2 tea spoons mixed spice
¼ cup brown sugar
Liquid Ingredients
250mls warm milk
100-150mls warm water
1 egg lightly beaten
Filling
30g softened Butter
2 tea spoons Dutch cinnamon
½ cup brown sugar
Caramel Nut Topping
100g butter
½ cup finely chopped or crushed pecan nuts
½ cup brown sugar
Method
Mix all dry ingredients together in a large mixing bowl.
Add lightly beaten egg, milk, then enough warm water to achieve a moist, stiff dough.
Pour 50 ml water on base of Neff oven and leave to rise on Bread Proving setting for one hour.
When risen turn dough out onto a well-floured surface and knead until smooth and soft.
Roll out into a rectangle approx. ½ cm thick
Spread with soft butter for the filling then sprinkle with combined cinnamon and brown sugar.
Roll the dough up tightly (Swiss roll style) and seal the join well.
Slice the roll into 2cm slices.
Spread topping onto base of tin or tray and place each scroll face down on top of the topping.
Return to oven on Bread Proving setting ,ensuring adequate water is present on base, and allow to rise 30 min or until doubled in size.
Remove from oven and preheat at 180°C Bread Baking setting.
Brush with milk and bake for 25-30 min in centre of oven or until golden brown.
Remove from oven and let stand for at least 5 min before inverting onto cooling rack with bottom side facing upwards.
Topping
Combine all topping ingredients in microwave safe jug and cook on high for 1 ½ minutes stirring after one minute. Alternatively place ingredients in saucepan and cook over medium heat until sugar is dissolved and butter is well melted.
The following recipe is designed specifically for the Neff oven and uses it's unique features of the bread baking and dough proving settings. These scrolls are delicious when eaten warm straight from the oven.
Dry Ingredients
3 cups Defiance White unbleached Bread Flour mix
1 table spoon freeze dried yeast
1 cup dates
1 tea spoon salt
2 tea spoons mixed spice
¼ cup brown sugar
Liquid Ingredients
250mls warm milk
100-150mls warm water
1 egg lightly beaten
Filling
30g softened Butter
2 tea spoons Dutch cinnamon
½ cup brown sugar
Caramel Nut Topping
100g butter
½ cup finely chopped or crushed pecan nuts
½ cup brown sugar
Method
Mix all dry ingredients together in a large mixing bowl.
Add lightly beaten egg, milk, then enough warm water to achieve a moist, stiff dough.
Pour 50 ml water on base of Neff oven and leave to rise on Bread Proving setting for one hour.
When risen turn dough out onto a well-floured surface and knead until smooth and soft.
Roll out into a rectangle approx. ½ cm thick
Spread with soft butter for the filling then sprinkle with combined cinnamon and brown sugar.
Roll the dough up tightly (Swiss roll style) and seal the join well.
Slice the roll into 2cm slices.
Spread topping onto base of tin or tray and place each scroll face down on top of the topping.
Return to oven on Bread Proving setting ,ensuring adequate water is present on base, and allow to rise 30 min or until doubled in size.
Remove from oven and preheat at 180°C Bread Baking setting.
Brush with milk and bake for 25-30 min in centre of oven or until golden brown.
Remove from oven and let stand for at least 5 min before inverting onto cooling rack with bottom side facing upwards.
Topping
Combine all topping ingredients in microwave safe jug and cook on high for 1 ½ minutes stirring after one minute. Alternatively place ingredients in saucepan and cook over medium heat until sugar is dissolved and butter is well melted.