Caramel sauce in a scroll? Oui, merci!
For the dough, stir milk and yeast in a bowl until yeast dissolves. Combine flour, egg and a pinch of salt in a stand mixer fitted with a dough hook, add yeast mixture and knead until a soft elastic dough forms at least 8- minutes.
Transfer to the lightly floured bench and knead a little, adding the dried chopped figs.
Transfer to a lightly buttered bowl, rub some butter over the top, cover with plastic wrap and stand to prove until doubled in size (1 hour).
For the caramel sauce, in a small saucepan add the cream and vanilla bean and heat gently.
Heat the sugar in a medium saucepan over medium-high heat. Swirl the pan frequently to move the sugar around.
Once it is melted and golden-brown amber-coloured drizzle in the warm cream slowly and whisking until combined, be careful as the caramel will bubble.
Keep whisking it over the heat until combined, 5 minutes. Remove from heat, then add butter and whisk. Stir in the salt. Cool.
For the sticky glaze, place cream, sugar and butter in a small saucepan and bring to just under the boil to melt the sugar and then remove from heat.
For the scrolls, line a baking tray with baking paper. Place dough onto a floured bench and gently roll it out into a large rectangle approx. 30-45cm, with longer side facing you. Spread with salted caramel, and then scatter with white chocolate chunks and chopped chestnuts.
Roll up the dough into a log, (Cut log in half for ease of rolling) starting from the longest side closest to you. Slice it into even pieces about 4cm-wide. Place scrolls on the baking tray in the shape of a flower. Leave to prove in a warm place for 20 minutes. Meanwhile, preheat the oven to 180°C.
Combine 1 egg and a tablespoon of milk. Just before baking, lightly brush the tops and sides of the scrolls with the egg wash. Bake for 15-20 minutes or until golden.
Remove from oven, stand for 5 minutes and transfer to a wire rack to cool. Brush with the glaze. Place on presentation platter.
This recipe has not been edited or tested by the Bake Off Food Department.
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