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

Custard Scrolls

Recipe adapted from a combination of recipes from allrecipes.com

Ingredients

Sweet Dough:

• 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

Custard Filling:

• 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

Method

1. Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 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.
3. Preheat oven to 200C (400F) degrees and line a large rectangular baking pan with baking paper.
4. 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.
5. 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.
6. 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).
7. 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.
8. 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.
9. Roll rested dough into a 50×40cm (16×21 inch) rectangle and evenly spread over the cooled custard filling.
10. Roll up dough and cut into 12 rolls.
11. Place rolls on the baking pan and cover and let rise until nearly doubled, about 30 minutes.
12. Bake rolls in preheated oven until golden brown, about 17 – 20 minutes.
13. Remove the rolls from the oven once cooked and place on a cooling rack, cool completely.
14. 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.
15. 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.