INGREDIENTS

DOUGH

• 500g SNK Sweet Bread and Bun Mix
• 3 tsp SNK Active Dry Yeast 
• Juice of 1 orange, then make up with warm water to reach 280ml
• 1tbs soft butter
• 2 tbsp Poppy Seeds

FILLING 

• Zest 1 orange
• 1/4 cup sugar

ICING 

• 5 tbsp Bakers Icing 
• 1-2 tbsp warm water 
  

METHOD

1. In the bowl of a stand mixer add the dry ingredients and mix. Add the juice/ water and butter and mix until the dough comes together. Add a little more flour or water if the dough looks too wet or dry. 
2. Keep mixing for about 5 minutes, until the dough stops sticking to the side of the bowl. Cover the bowl with a tea towel and allow to rest for 10 minutes. 
3. Mix the dough for another 3-4 minutes, then cover with the tea towel again and rest in a warm place for 1-15 hours until doubles in size. 
4. In the mean time mix together the zest and sugar in a bowl and set aside. Grease a 30x20cm baking tray (such as the multi purpose baking tray). 
5. Once the dough has risen, tip onto a floured surface and roll into a rectangle, about 1cm thick. Pour the zest and sugar mixture evenly over the dough and starting from a short edge gently roll the dough into a log. 
6. With a knife or dough scraper, gently slice the log of dough into 12 equal size portions. Place in the tray with the spiral side facing up. Cover with the tea towel and allow to rise for another 30 minutes. 
7. Preheat the oven to 180°c and bake for 20-25 minutes until lightly golden. Take the scrolls out the tray and allow to cool on a cooling rack. 
8. Make up the icing by slowly incorporating the water into the bakers icing until it reaches the desired consistency. 
9. Drizzle over the scrolls (no need to wait until they are cool) and sprinkle with orange zest or poppy seeds for decoration.