Apple and pecan coffee scrolls

Combine flour, yeast, sugar and salt in a large bowl. Make a well at centre. Add milk and butter and, using a flat-bladed knife, cut liquid into dry ingredients until dough starts to come together.

Use your hands to form dough into a ball, then turn out onto a lightly floured surface and knead for 8-10 mins, until dough is smooth and elastic.

Place dough in a clean, lightly greased large bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes, until doubled in size.

Meanwhile, combine custard powder and extra sugar in a small saucepan. Add enough milk to make a smooth paste. Heat on medium while gradually whisking in remaining milk and coffee powder. Bring to boil. Reduce heat and cook, whisking occasionally, for 2-3 minutes, until thick. Remove from heat. Cover surface with baking paper and set aside to cool.

Preheat oven to 180°C (160°C fan-forced). Grease and line base of a 22cm spring form pan. Punch down centre of dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes, until returned to its original size. Roll dough out to a 40cm x 30cm rectangle. Spread coffee custard over dough, leaving a 1cm border. Top with apple and pecans. Starting from long side closest to you, roll dough up to form a log. Trim ends and slice into 6 equal slices.

Place slices, cut-side down, over base of prepared pan. Brush with egg. Bake for 30-35 minutes, until golden brown. Stand in pan for 5 mins then transfer to a wire rack to cool.

To make icing, dissolve extra coffee in 1 teaspoon hot water. Combine with icing sugar and extra milk in a small bowl until smooth. Drizzle over scrolls. Allow to set. Serve.