Recipe

Maple pecan scrolls

Packed full of crunchy, nutty pecans, the sweetness of these fluffy buns are beautiful topped with a sweet maple glaze. Enjoy them warm or cool with a cup of tea or coffee.

  • 1 hr 30 mins preparation
  • 45 mins cooking
  • Makes 12
  • Print
    Print

Ingredients

Maple pecan scrolls
  • 1 cup (250ml) milk
  • 2 tablespoon honey
  • 2 tablespoon grapeseed or vegetable oil
  • 60 gram butter, chopped
  • 1 cup (250ml) apple or pear juice, at room temperature
  • 7 gram sachet dry yeast
  • 1 egg
  • 1 tablespoon finely grated orange rind
  • 5 1/3 cup (800g) bread flour (see tips)
  • 1 teaspoon ground cinnamon
  • 2 teaspoon salt
  • 2 cup (240g) pecans, chopped finely
  • 1 cup (220g) firmly packed brown sugar
  • 2 teaspoon ground cinnamon, extra
  • 1 egg, beaten, extra
  • 1/4 cup (60ml) maple syrup
Maple icing
  • 2 cup (320g) pure icing sugar
  • 2 tablespoon maple syrup
  • 1 tablespoon milk, approximately

Method

Maple pecan scrolls
  • 1
    Bring the milk to a boil in a small saucepan then remove from heat and add the honey, oil and butter; stir until combined.
  • 2
    In a large bowl whisk the juice and yeast until dissolved. Whisk in the egg and orange rind until combined. Add the combined sifted flour, cinnamon and salt, then milk mixture. Using your hand mix together until well combined. Cover with a clean tea towel or plastic wrap and stand in a warm place for 30 minutes.
  • 3
    Lightly knead the dough on a lightly oiled surface for 10 seconds. Return dough to the bowl, cover and stand in warm place for 1 hour or until risen by half.
  • 4
    In a small bowl, combine the pecans, brown sugar and extra cinnamon.
  • 5
    Line two large baking trays with baking paper. Roll the dough out on a lightly floured surface to form a 60cm x 40cm rectangle. Scatter with the pecan mixture, then roll up to form a log. Cut the log into 12 even-sized scrolls; arrange six scrolls on each baking tray, not quite touching. Leave to rise for 30 minutes or until risen by half.
  • 6
    Preheat the oven to 200°C (180°C fan-forced). In a small bowl whisk together the egg and maple syrup; brush over the scrolls. Bake for 25 minutes or until scrolls sound hollow when tapped.
  • 7
    To make icing: combine icing sugar and maple syrup in a medium bowl, add enough milk until mixture is a smooth consistency. Add a little extra milk for a runnier icing.
  • 8
    Pipe or drizzle icing over warm buns using a piping bag or spoon.

Notes

Uniced scrolls suitable to freeze. Not suitable to microwave. Bread flour is higher in gluten than plain flour, producing a better textured bun. Bread flour goes under various names – strong, baker’s or bread. Plain flour can be substituted. Yeast dough needs to stand in a warm, cozy place. On a windowsill in sunlight or on a towel on an opened oven door with the oven set at a low temperature is perfect. For fresh buns on Easter morning, make the dough according to the recipe, shape the dough according to the recipe and place on trays and cover loosely with plastic wrap. Place buns in the fridge overnight for their last proving. On Easter morning, pipe crosses or glaze buns then bake for the required time (they might take a few minutes more than the recipe states because of the fridge proving).