Yum Yum…. Custard Scrolls. I fell in love with Custard Scrolls when the bakery franchise ‘Bakers Delight’ started popping up everywhere – quite a few years ago now. The price for the sweet bun has been steadily on the increase and while still a fairly reasonable price I keep thinking I could be making a dozen of them at home for just a little more then the price of one.
Since being an old hand at scrolls from going through my Cinnabon clone faze, I figured it was about time I gave these a try. I hunted around the net for a custard and icing recipe I felt would be suitable, in effort to try and replicate the Bakers Delight version. The icing on the bakers delight bun has a very light and fluffy texture which seems to complement the soft dough and gooey custard filling perfectly. The recipe I used, while not an exact copy did have the light and fluffy texture I was looking for – although it makes up a tonne more icing then required
Recipe adapted from a combination of recipes from allrecipes.com
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs at room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons dry active yeast
- 2 cups of milk
- 1/4 cup of white sugar
- 2 egg yolks
- 1 egg
- 1/4 cup corn flour (cornstarch)
- 1/3 cup white sugar
- 2 tbs butter
- 2 tsp vanilla extract
Icing: (makes a lot of icing, you will have plenty left over)
- 1 cup white sugar
- 1 egg white
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/2 cup boiling water
- 1 cup of desiccated coconut
- Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough cycle has completed and the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
- Preheat oven to 200C (400F) degrees and line a large rectangular baking pan with baking paper.
- For the custard filling: In a heavy saucepan stir together the milk and 1/4 cup of sugar. Bring to the boil over medium heat.
- In a medium bowl whisk together the egg yolks and egg. Stir together the remaining sugar and corn flour then whisk them into the eggs until smooth.
- Once the milk mixture had come to the boil, slowly pour it into the egg mixture while whisking at the same time (making sure you don’t cook the eggs).
- Return the mixture to the saucepan and slowly bring to the boil, string constantly so that the eggs don’t curdle or scorch the bottom of the pan.
- When the mixture comes to the boil and thickens remove from heat and stir in the butter and vanilla, mixing until the butter has completely blended in. Transfer to a bowl and place a piece of plastic wrap on the surface to prevent a skin from forming and cool to room temperature.
- Roll rested dough into a 50×40cm (16×21 inch) rectangle and evenly spread over the cooled custard filling.
- Roll up dough and cut into 12 rolls.
- Place rolls on the baking pan and cover and let rise until nearly doubled, about 30 minutes.
- Bake rolls in preheated oven until golden brown, about 17 – 20 minutes.
- Remove the rolls from the oven once cooked and place on a cooling rack, cool completely.
- Make the Icing: In a medium bowl, stir together all the ingredients except for the coconut and beat with an electric mixer until stiff peaks form.
- Place the desiccated coconut in a bowl. Top the cooled rolls with the icing and dip into the coconut.
Best eaten the day of baking.