Is anyone else completely and utterly obsessed with biscoff? This spread is just so delicious and I can't stop myself from using it in all my recipes. These scrolls are even better than they look! So soft, sweet and delicious. They're well worth the time waiting for the dough to rise.
If you can get your hands on biscoff, I hope you try this recipe because I promise you will LOVE these!
Makes 9 scrolls
For the yeast:
1 cup warm water
1 tbsp brown sugar
1 tsp dry yeast
For the dough:
3 cups plain flour
1/4 cup caster sugar
Pinch of salt
2 tbsp vegan butter
1/4 cup soy milk
+ 1/4 cup biscoff for inside & drizzle
+ icing sugar for sprinkling
+ 1 tsp coconut oil
1️ In a small bowl or measuring jug combine the ingredients for the yeast. The water must be warm but not hot. Mix and let it sit for 15 mins to thicken.
2️ In a large bowl add the flour, sugar and salt. Melt the butter and mix together with the milk (it should be warm but not hot) add to the bowl with the flour.
3️ Add the yeast mix and mix with your hands to form a soft dough. If it’s too sticky add a little extra flour. Grease the bowl with a little oil before returning the ball of dough to it, cover with a towel or cling wrap and set aside in a warm spot for 1 hour to double in size.
4️ Once doubled in size, transfer to a clean floured surface. Knead briefly for 1 minute and use a rolling pin to roll out into a large flat rectangle.
5️ Spread half of the biscoff evenly over the flat dough and sprinkle with icing sugar. Roll up to form a lot and cut into 9 sections.
6️ Grease the base of an oven safe dish and place the scrolls in it, leaving space between them to expand. Brush the tops/sides with melted butter and let it sit for a further 20-30 mins to rise more. Preheat oven to 180°C.
7️ Bake for 20-25 mins until golden. For the icing combine the remaining biscoff with coconut oil and melt in the microwave. Remove scrolls from the oven and pour the biscoff over the top. Serve warm.