GARY THE SNAIL SCROLLS

SERVES 10. PREP 25 MINS. COOK 130 MINS

INGREDIENTS FOR THE SCROLL DOUGH:

• ¾ cup warm milk

• 2¼ teaspoons dried yeast

• ¼ cup caster sugar

• 1 egg plus 1 egg yolk

• ¼cup unsalted butter, melted

• 3 cups bread flour, plus more for dusting

• 3/4 teaspoon salt

FOR THE CINNAMON BUTTER CREAM FILLING:

• 2/3 cup brown sugar

•1½ tablespoons ground cinnamon

•¼ cup unsalted butter, softened

FOR THE EYES:

• 50g chocolate chip

METHOD

1. Add all ingredients for the scroll dough into the bowl of an electric mixer fitted with a dough hook and mix for 8-10 minutes of until smooth and shiny.

2. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1½ hours, or until doubled in size.

3. After dough has doubled in size, transfer to a floured surface and roll out to a 1/2 cm thick sheet.

4. To make the cinnamon butter cream filling, beat all ingredients together in a bowl of an electric mixer with the paddle attachment until smooth.

5. Spread the cinnamon butter cream over the dough in a thin layer.

6. Tightly roll the dough up and cut into sc rolls. Use a small piece of dough to form the‘ body’ of the snail.

7. Place the scroll son a baking pan with baking paper, place a chocolate chip in the dough for the ‘eye ’, cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

8. Pre heat oven to 180 C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges.