Custard Scrolls

These are so delicious we can guarantee you will want more than one! They are so good straight from the oven but a great cold too. We have included a recipe for some custard but a  ready made thick custard works perfectly for this recipe, or alternatively a custard made with custard powder will also work well. The custard needs to be spreading consistency.

METHOD (Make the custard first unless you are using premade custard.)

1. Heat 1 cup of the milk, and the sugar  in a saucepan until nearly boiling then reduce to a simmer
2. Whisk the cornflour with the remaining milk and add to the hot milk, along with the beaten egg and vanilla essence and stir on a low heat until the custard becomes thicker. It will thicken slightly more on standing. 
3. Pour into a bowl and cover with plastic wrap, so that the wrap is touching the surface of the custard. This helps prevent a skin forming.
4. Cool and refrigerate until needed. (You can do this the day before)
   
   
   

 Dough

1. In the bowl of a kitchen mixer with the dough hook attached, place the flour, sugar, salt and yeast.
2. Add softened butter and milk and begin kneading with the mixer,
3. Add eggs one at a time, continuing kneading and then add the water.  Knead for 6-8 minutes We are looking for a smooth, stretchy dough that is not sticky. 
4. Add the currants if using and knead for one more minute to incorporate into the dough.
5. Place dough into an oiled bowl and prove for an hour or until doubled in size.
6. Roll dough out into a large rectangle and spread with custard.
7. Roll up as from the long edge as tightly as possible without squeezing out the custard 
8. Cut into 10-12 pieces and place on a baking paper lined oven tray, leaving 5cm at least between each piece.
9. Cover with a teatowel and leave to rise for 45 minutes .
10. Set oven to Bottom and Fan Forced   with one burst of steam (Moisten function in Smeg) if available and preheat to 185C
11. Lightly brush scrolls with egg and milk wash , top with a few sliced almonds and sprinkle with a little raw sugar ( optional)
12. Place on shelf 2 ( 2nd to bottom shelf) and bake for 20-25 minutes or until golden brown.