Made with Spiced Brioche Dough spread with Peanut Brittle Chocolate Filling rolled and baked until golden brown. Ice the Scrolls with Peanut Butter Icing and finish with a sprinkle of peanut brittle. Serve the Peanut and Caramel Brittle Scrolls warm.
Peanut and Caramel Brittle Scrolls Recipe
Makes 12
Prep time: 4 hours 30 minutes
Cook time: 30 minutes
Ingredients:
Spiced Brioche Dough
⅓ Cup (80ml) Lukewarm warm water
2 tsp Instant active yeast
2 Large eggs, room temperature
1 Cup (250ml) Full-fat cow’s milk, lukewarm
50g Salted butter, melted
4 Cups (575g) High-grade flour, plus extra for dusting
⅓ Cup (75g) Caster sugar
1 tsp fine table salt
1 tsp mixed spice
1 Beaten egg, for the egg wash
Peanut Brittle Chocolate Filling
100g Salted butter, softened
⅔ cup (145g) Soft brown sugar
2 Tbsp each ground cinnamon and dulce de leche (If you can’t get a hold of dulce de leche, tinned caramel condensed milk is a great substitute)
½ tsp Fine table salt
250g Whittaker’s Peanut and Caramel Brittle chocolate, finely chopped
Peanut Butter Icing
125g Traditional cream cheese, softened
1 ½ Cups (180g) Icing sugar
2 Tbsp each smooth peanut butter and dulce de leche (If you can’t get a hold of dulce de leche, tinned caramel condensed milk is a great substitute).
¼ tsp Fine table salt
Peanut brittle, to decorate (optional, recipe below)
Peanut Brittle (optional)
½ Cup (120g) Caster sugar
¾ Cup (100g) Dry-roasted peanuts
Method:
Spiced Brioche Dough
Line a medium baking dish or oven tray with baking paper. Set aside.
In a medium bowl, whisk together the water and yeast. Let it sit for about 5 minutes. Then, add the eggs, milk, and melted butter. Whisk together, until combined.
In a separate large bowl, whisk the flour, sugar, mixed spice and salt together. Pour the wet ingredients into the dry ingredients. Mix together using a rubber spatula, until it forms a sticky dough and no dry spots of flour remain. Cover the bowl tightly with clingfilm and set aside in a warm place to rise for 1 ½ hours, or until tripled in size.
After the first rise, deflate the dough by scooping your hand under the dough from the edges of the bowl, stretching and folding the dough back onto itself in the middle. Do this about four times. Cover the bowl and again and set aside to rise for a further 1 ½ hours.
Meanwhile, make the filling. Beat the softened butter, brown sugar, cinnamon, dulce de leche and salt together in a medium bowl, until combined and smooth. Set aside at room temperature.
Once the dough has risen, turn out onto a floured work surface. Gently roll the dough out into a rectangle roughly 50 cm x 35 cm, trimming the edges to make a neat rectangle. Spread the cinnamon filling mixture evenly over the dough using a pallet knife. Sprinkle the chopped peanut brittle chocolate over the top in an even layer.
Roll the dough up tightly into a cylinder, starting from the longest side of the rectangle. Using a sharp serrated knife, cut the cylinder into 12 even rolls.
Place the rolls into the prepared baking dish in a three by four formation, spacing them about 2 cm apart. Cover with a damp tea towel and set aside to prove again for about 45 minutes, or until risen and puffy (see tip). Meanwhile, preheat your oven to 180°C fan-bake.
Brush the rolls all over with the egg wash, using a clean pastry brush. Bake on the lower-middle oven rack for 25-30 minutes, or until very golden brown and the buns spring back to the touch. Set aside to cool for about 20 minutes.
Peanut Butter Icing
For the icing, add all of the ingredients to a medium bowl. Whisk together, until combined and smooth. Using a palette knife, spread the icing over the warm buns.
Finish the buns with a sprinkle of peanut brittle, if desired.
Serve the buns warm out of the oven. Best eaten on the day they are made.
Peanut Brittle
Line a small baking tray with baking paper.
Add the sugar to a small, non-stick pan. Shake the pan to distribute sugar into an even layer. Place on medium-high heat and cook undisturbed for about 2 minutes, until the sugar starts to melt and caramelise. Stir gently and cook for a further 30 seconds, until all the sugar has melted and it is a dark caramel colour.
Quickly add the peanuts and toss to coat, working quickly. Immediately transfer to the lined oven tray and spread into an even layer. Sprinkle over a pinch of flaky salt and set aside to set.
Break the brittle up into chunks and store in an airtight container.
