CARAMEL CUSTARD SCROLLS
MAKES 8 PREP 20 MINS + PROVING COOK 45 MINS
Prepare as for Blueberry, Apple & Cinnamon Scrolls, adding ¼ cup custard powder with the flour and ½ cup craisins with the yeast and sugar, to first prove. Preheat oven to 180°C. Grease a 22cm round springform cake pan. Punch dough. Knead gently on floured surface. Roll out to a 20 x 30cm rectangle. Spread with ½ cup thick custard. Scatter with combined 1/ cup each toasted 3 flaked coconut and chopped hazelnuts, 100g each chopped jersey caramels and chopped white chocolate. Roll dough from long side to form a log. Trim ends. Cut into 9 equal slices. Arrange cutside up in pan. Brush with milk. Bake 40-45 mins. Cool in pan 5 mins and place on wire rack.
CARAMEL ICING Stir ½ cup brown sugar, 60g butter and 2 tbsp milk over low heat until sugar dissolves. Add 1 cup pure icing sugar. Drizzle over scrolls. Sprinkle with chopped hazelnuts and coconut flakes.