Sticky Walnut & Coffee Scrolls
This is a a twist on Chelsea buns or fruit buns but with a kick of coffee to get you started in the morning and a sweet hit of green walnut confiture (jam) which I brought back in my suitcase from France last month. If you can’t get hold of the walnut confiture I have offered an alternative with a mix of whizzed walnuts, sugar and butter which is a similar method to making Chelsea buns. I have used fresh espresso coffee grind as I am quite fond of those chocolate covered coffee beans and don’t mind the crunch of the bean. I suppose you could substitute it for coffee essence or instant coffee blended into the confiture but neither of those ingredients would be found in my pantry, we are coffee snobs you see and only do ‘the real stuff’.
Ingredients – makes 12
3.25 oz sugar
1 tsp salt
2.75 oz butter, soft
1 tsp vanilla extract
16 oz bread flour
2 tsp yeast
1 cup warm milk
2 tsp espresso coffee grind
2 tbsp walnut confiture (or 70g walnuts, 50 butter, 50g sugar whizzed together)
1tsp sugar for glaze & 2 tbsp water
Heat oven to 180C and line a baking sheet with parchment.
beat sugar and butter together.
Add egg and vanilla extract.
Add the flour, yeast and milk and bring together to form a tacky but not wet bread like dough.
Knead dough for 10 minutes and then allow to rest in a warm place till double in size.
Roll the dough out into a rectangle about 2/3 inch thick, 14 inches by 12 inches.
Spread the walnut confiture over the dough then sprinkle evenly with coffee grind. or evenly
spread the butter, walnut and sugar mix if using this method and then sprinkle with coffee grind.
With seam side down slice the dough into 1 inch thick buns and place 1/2 apart on the baking tray.
Lightly spray with oil and cover with a clean plastic bag.
Allow to prove till double in size and the buns are now touching each other.
Bake for 20 minutes or until golden brown
Mix sugar and water for glaze in a small pan and bring to the boil. Glaze buns while still warm.