COFFEE CUSTARD

1. Place the sugar, corn flour and egg yolk into a bowl and whisk to create a slurry.
2. Use the espresso function on the Jura Coffee Machine to produce 25ml of espresso.
3. Boil the cream, then remove from the heat and add the espresso.
4. Pour the hot liquids over the slurry while whisking.
5. Return to the saucepan and bring to the boil while continuously mixing.
6. Strain the custard through a sieve and allow to cool to 50°C before mixing in the butter.
7. Cover with plastic wrap and set aside.

DOUGH

1. Place the warm milk into the bowl of a stand mixer fitted with a dough hook, then sprinkle the yeast over the top.
2. Add the sugar, whole egg, egg yolk and melted butter and mix until well combined.
3. Add the flour and salt, then mix until a dough has formed.
4. Continue mixing on medium speed for 8 minutes. Alternatively, you can knead the dough by hand for the same length of time.
5. Transfer the dough into an oiled bowl, cover with plastic wrap and a warm towel. Allow to sit at room temperature for 90 minutes, or until doubled in size.

ASSEMBLY

1. On a lightly floured workbench, roll the dough into a rectangle, 350mm x 220mm in size.
2. Spread the prepared coffee custard over the dough, then tightly roll, lengthways.
3. Cut into 9 equal portions, approximately 25mm thick.
4. Place the scrolls, cut-side up, into a greased baking tin, 220mm x 220mm in size.
5. Cover with plastic wrap and a warm towel, then sit at room temperature for 45-60 minutes, until doubled in size.
6. Heat the oven to 170°C, fan forced.
7. Bake the scrolls in the pre-heated oven for 25 minutes, until just golden-brown.
8. While the scrolls are baking, prepared the syrup.

SYRUP

1. Place the water and sugar into a saucepan and bring to the boil, until the sugar has completely dissolved.
2. Once removed from the oven, brush the surface of the hot scrolls with the syrup.

COFFEE GLAZE

1. Use the espresso function on the Jura Coffee Machine to produce 15ml of espresso.
2. Combine the espresso and icing sugar in a saucepan over low heat until the sugar has completely dissolved.
3. Drizzle the glaze over the warm scrolls.

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