Salted caramel macadamia scrolls | Larissa Takchi

Ingredients

Dough

• 2 tsp instant yeast
• 2 tbsp caster sugar
• 375 ml warm water
• 525 g plain flour
• 2 tsp salt
• 90 ml olive oil

Filling

• 1 cup brown sugar
• 1- 2 tbsp ground cinnamon
• 1 tsp nutmeg

Caramel sauce

• 100g unsalted butter
• 2/3cup brown sugar
• 75ml butter milk
• 1 cup roasted macadamia nuts, crushed
• Pinch of sea salt

Method

1. To make the dough filling, combine the water, sugar and yeast in a bowl and allow to froth up for about 5 minutes.
2. Meanwhile pour the plain flour in the KitchenAid stand mixer bowl with a dough hook attachment. On speed 2, slowly drizzle in the olive oil until combined and add the frothy yeast mixture. Continue until full combined, the dough should be non sticky, if it is simply add more flour.
3. Grease a large bowl and pour the dough mixture into it, cling film the bowl tightly and leave in a warm place until doubled in size, for approximately 1-2 hrs.
4. Line a tray with baking paper. Meanwhile to make the filling, mix all ingredients until combined.
5. To make the caramel, place the brown sugar and butter in a sauce pan and allow to melt over medium high heat. Add the buttermilk and sea salt, whisk until combined.
6. Pour the caramel into the lined tray and allow to set. Preheat oven to 190 degre.
7. Once the dough is ready, dust your kitchen bench with plain flour and tip the dough out of the bowl. Roll out with a rolling pin in a rough rectangular shape, as thin as 5mm.
8. Brush the dough with butter and sprinkle the filling on top. Roll the dough up into a log and cut into 9 rounds.
9. Place them on the baking tray and wrap with cling film and allow to rise in a warm place for 30 minutes.
10. Bake for 15 minutes until golden. Flip the tray onto another tray to have the oozy caramel side up. Sprinkle with extra sea salt and enjoy!