PEAR & CINNAMON SCROLLS

MAKES 12 PREP 20 MINS COOK 25 MINS + PROVING & COOLING

✦ 3 cups bread flour, sifted

✦ ¼ cup caster sugar

✦ 7g sachet dried yeast

✦ ¼ tsp salt flakes

✦ ²⁄ 3 cup milk, warmed

✦ ¼ cup warm water

✦ 1 egg, lightly beaten

✦ 40g butter, softened, plus 60g extra

✦ ¹⁄ 3 cup brown sugar

✦ 1 corella pear, peeled, diced ✦ 2 tsp ground cinnamon

✦ 2 tbsp maple syrup

ICING

✦ 1 cup pure icing sugar

✦ 10g butter, softened

✦ 1 tbsp boiling water

✦ pink food colouring

1 In a large bowl, combine flour, caster sugar, yeast, salt, milk, water, egg and butter. Knead 5 mins until smooth. Set dough aside, covered, in a warm place 10 mins.

2 Roll dough between 2 sheets of lightly floured baking paper to a 20 x 30cm rectangle. Spread with extra butter. Sprinkle with brown sugar, pear and cinnamon. Roll up lengthways. Cut into 12 equal pieces.

3 Preheat oven to 200°C. Grease and line a 20 x 30cm slice pan, extending paper for handles.

4 Arrange scrolls, cut-side down, in pan. Set aside, covered, in a warm place 45 mins.

5 Bake scrolls 20-25 mins until hollow when tapped. Brush with maple syrup while still warm. Set aside to cool completely.

6 ICING In a bowl, combine all ingredients until smooth, adding a little extra water, if needed. Drizzle icing over scrolls, to serve.