The Cinnamon Scroll Challenge

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I’m back!! Finally! It has been a while and a fair bit has changed but I am so excited that I am once again doing something that I really enjoy. Recently, I had a bit of a lightbulb moment where it occurred to me that there were a few things that I was doing in my life that didn’t make me happy, and a fair few things that I loved, but for some reason had stopped doing. So here I am, back to writing about my cooking escapades and I couldn’t be more excited. To celebrate this epiphany of mine I decided to give myself a little challenge in the kitchen and test out the Great Australian Bake-Off’s Cinnamon Scrolls, only this time they would be FODMAP friendly.

What is FODMAP you may ask? Well about a year ago I started an elimination diet to work out my food intolerances which were wreaking havoc on my daily eating. I discovered the low FODMAP diet, which is essentially a diet suited to people who have trouble digesting certain molecules including Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (for more information visit  http://shepherdworks.com.au/disease-information/low-fodmap-diet/). But more to come on that later. At the end of the elimination process I found that I have trouble with lactose, wheat, fructose, garlic/onion and legumes. So it’s safe to say that my cooking has had to adjust accordingly!

But you don’t need to eat boring things and thats what I’ll hopefully show you with these tasty Scrolls! I made mine gluten free and also halved the recipe as it was a bit of an experiment but I think that it worked out pretty well!

IMG_7264GABO Cinnamon Scrolls (my Gluten free version)

Ingredients

For the Dough

  • 1 x 7g sachet dried yeast
  • 275ml warm milk (not too hot or it will kill the yeast, you are aiming for body temperature, if you put your finger in and it doesn’t feel hot or cold, it is perfect)
  • 1 egg
  • 450g gluten free plain flour (plus extra for rolling)
  • 25g of gluten substitute
  • 25g caster sugar
  • 1 teaspoon of salt
  • 50g unsalted butter, melted (and cooled slightly)
  • 1 cup of sultanas

Filling

  • 50g butter
  • 2 teaspoons cinnamon
  • 1/3 cup of brown sugar

Icing

  • 2 cups of icing sugar (sifted to remove any lumps)
  • 20 – 30ml  strong espresso coffee (or dissolve instant)

Sugar syrup

  • ¼ cup of caster sugar dissolved in 2 tablespoons of boiling water

Method

  1. To make the dough,  warm your milk in a large bowl and then dissolve the yeast. Beat in the egg. Once combined, add the flour, gluten substitute, sugar and salt, and then the melted butter and mix until it is all combined. I used an electric mixer with a dough attachment. Then cover the mix with cling wrap and leave for 10 minutes. Add the sultanas and mix again, before covering.
  2. Let the dough rest for another 10 minutes before giving it a third mix.
  3. Now it’s time to leave the dough to rise by at least half for about an hour in a warm part of your kitchen. I put mine on top of the oven which was warming below.
  4. Meanwhile make your filling; soften the butter to a spreadable consistency and add the cinnamon and brown sugar and mix until dissolved. Set aside until needed.
  5. After the dough has risen by at least half, place the dough onto a floured work surface  (be generous because it can be quite sticky) and roll it out into a large rectangle about 1cm thick. Brush the cinnamon filling evenly over the dough, making sure that every bit of the top is covered.
  6. Working from the longer side, roll the dough tightly into a long log. Cut into 3cm “wheels” and place these in the baking tray (with the inside of the log facing up so you see the filling/scroll pattern). Each scroll should be almost touching the next. IMG_7258
  7. Cover and leave in a warm place to rise until they have almost doubled (about 30 minutes).
  8. Preheat the oven to 200C fan forced (220C). Once the scrolls have risen, bake for about 20-25 minutes until they are golden.IMG_7260
  9. While the scrolls are still warm, brush them with the sugar syrup and then set aside to cool. While they are cooling, make the icing by combining the icing sugar with the coffee. Add a little of the liquid at a time until you get the consistency you want (I wanted mine nice and thick so I only used a small amount of liquid)
  10. Once the scrolls have cooled, drizzle the icing on top and serve.IMG_7262

These can be frozen (if they last) but make sure you put them in an airtight container.

Happy Baking!

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