Apple and Walnut Spiced Scrolls

Treat mum this Mother's Day with this delicious Apple and Walnut Spiced Scrolls recipe from Gewürzhaus. It's the perfect sweet gesture, made even better by using fresh Australian walnuts which are now in season. 

Australian Walnuts, rich in omega-3s, are harvested every April. They're wonderfully creamy with just a hint of pleasant bitterness, making them ideal for baking.

Tip: To keep your walnuts fresh for longer, Sally from Rita’s Coffee and Nuts recommends storing them in the fridge, or if using for baking, they’ll last even longer in the freezer.

You can pick up fresh Australian walnuts from Rita's Coffee and Nuts in the Deli Aisle or Nutshoppe on Coventry Street.

Ingredients

Serves 12

For the Dough

• 450g plain flower
• 50g corn flour
• 70g caster sugar
• 1tsp salt
• 200ml milk, lukewarm (35-40ºC)
• 7g dried yeast (1 sachet)
• 1/4 tsp caster sugar
• 1 egg, lightly beaten
• 130g unsalted butter, softened

For the Filling

• 90g unsalted butter, softened
• 90g brown sugar
• 3tbsp Gewürzhaus Apple Cake Spice
• 1/2 tsp salt flakes
• 100g walnuts, roughly chopped

For the Glaze

• 160g icing sugar
• 40ml whole milk

Method

1. To make the dough, combine the flour, corn flour, caster sugar and salt in a separate bowl and mix together. 
2. Pour the milk into the bowl of a stand mixer. Add the yeast and sugar, and stir gently to combine. Set aside until foamy (about 10 minutes). Add the beaten egg and dry ingredients on top of the milk mixture.  Using the dough hook attachment, knead on low speed for about 2 minutes.  
3. Add the butter gradually and keep kneading on medium speed until the dough is smooth and elastic, this will takeabout6-8 minutes.  If kneading by hand, knead for about 8-10 minutes. 
4. Transfer the dough to a lightly oiled bowl, cover it and stand in a warm place until doubled in size (1-1.5 hours). 
5. To make the filling,cream the butter and sugar until light and fluffy. Stir in the Apple Cake Spice and salt flakes. 
6. Grease a deep baking dish and line the base and sides with compostable baking paper. 
7. Turn the dough out onto a lightly floured surface and roll it out into a 30 x 50cm rectangle, making sure the long side is facing you. Spread the filling evenly over the top and sprinkle with walnuts and grated apple.  Roll up the dough starting at the bottom and finishing with the seam down. 
8. Cut the log into 12 even slices using a sharp knife.  Place the slices into the prepared baking dish, cut side up, spacing them out evenly.  Cover with a clean tea towel.  Leave in a warm place to prove for about 30 minutes. 
9. Preheat oven to 180°C. 
10. Once the scrolls have proved, bake them for 15-20 minutes, until golden brown. 
11. To make the glaze, sift the icing sugar into a medium bowl, then add the milk. Drizzle it over the baked scrolls once they have slightly cooled down. Sprinkle with rose petals, if desired. 
12. The scrolls can be served warm or at room temperature and are best enjoyed on the day of baking.