These sticky, caramel-coated scrolls fill the house with such a lovely aroma, you’ll be salivating in anticipation by the time they are done.

Photo: Isabella Harrex 

If you don’t have a stand mixer, knead the dough by hand. You can make it the night before, covering well and refrigerating overnight if you prefer. You could also use dried active yeast – activate it in the milk and sugar for about 10 minutes before adding the dough ingredients.

Makes: 12 scrolls
Prep time: 40 minutes, plus proofing time for the dough
Cook time: 50 minutes

INGREDIENTS

Brioche dough:
1 cup milk
¼ cup brown sugar
2 teaspoons instant yeast
2 free-range eggs
2 teaspoons vanilla extract
¼ teaspoon salt
3½ cups plain flour
50g butter, softened

Filling:
4 pears, peeled, core removed and roughly chopped into 1cm pieces
1 tablespoon cornflour
150g butter, softened
1½ cups brown sugar
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
½ cup golden syrup
2 cups shelled walnuts, roughly chopped

METHOD

To make the brioche, gently heat the milk in a pot over medium heat or in the microwave until it is warm to the touch. Pour into a mixer fitted with a dough hook and add sugar, yeast, eggs, vanilla, salt and flour. Mix on low for a minute until just incorporated. Increase speed to medium and mix for about 5 minutes until dough is smooth and elastic. Add butter and mix for 5 more minutes. Put into a lightly oiled bowl, cover and leave in a warm spot to rise for 1½-2 hours, or until doubled in size.

Grease a 20cm x 35cm (or similar-sized) oven dish well with butter. To make the filling, heat a small knob of butter in a frying pan over medium-high heat. Add pears and cook for 5 minutes, until just tender. Stir in the cornflour. Set aside to cool completely (refrigerate if you need to).

Put the butter, brown sugar, cinnamon and vanilla in a bowl and mix until smooth. Divide in half and place one half into another bowl with the golden syrup. Mix well to combine, then spread the golden syrup mixture over the base of the greased dish. Scatter over the walnuts and set aside.

Turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a 60cm x 40cm rectangle. Spread the remaining cinnamon filling mixture evenly over the dough, making sure you get right to the edges. Evenly spread pears over the filling.

Roll the dough from the longest side tightly into a log. Cut 12 pieces with a sharp knife (each about 5cm wide). Place each scroll cut-side-down on top of the walnuts Lightly cover and leave to rise in a warm place for about 45 minutes to 1 hour until puffy and almost doubled in size. Meanwhile, preheat oven to 180°C.

Bake scrolls for 35-40 minutes until dark golden brown. Allow to stand for about 5 minutes, then top with a similar-sized serving dish/platter/board and invert the scrolls onto the board.

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