Sticky Maple and Pecan Scrolls – Porotiti Marahihi Māpere me ngā Nati Pēkani.
These scrolls combine all the things I love – they have the base of a cinnamon scroll which make any day brighter. They are then amplified by baking the cinnamon scrolls on top of a bed of maple syrup caramel and toasted pecans. Once baked, we flip these puppies over and the caramel sinks in to the scrolls. Yes, it is as good as it sounds. Try and use a good quality maple syrup for these as the gentle sweetness and true flavour of maple is really highlighted if you do.
Can I take out the nati pēkani (pecan nuts) from this recipe?
Yes you can and I won’t even be offended! If you do, omit the nati pēkani (pecan nuts), rename them Sticky Maple and Cinnamon Scrolls and no one will even know!
I am new to making yeasted dough, do you have any tips?
First of all, welcome to the amazing world of dough, where all things delicious are created. If you need a few more tips of kneading and working with dough have a little squizz at this post of mine how to knead dough.
Sticky Maple and Pecan Scrolls
A lightly enriched yeasted dough is rolled into a typical cinnamon scroll. It is then baked in a maple caramel with toasted pecan nuts. Tip them over one baked and all is revealed.
Servings 12 sticky scrolls
Ingredients
The Sweet Dough – Te Pokenga Reka
- ¾ C miraka (milk)
- ½ C wai wera (hot water, from the tap)
- ¼ C huka hāura (brown sugar)
- 1 ⅓ tbsp īhi Surebake (surebake/breadmakers yeast) OR ¾ tbsp īhi tere (instant yeast)
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 tsp wanira (vanilla)
- 1 hēki (egg)
- 1 ½ tsp tote (salt, fine)
- 80 g pata kūteretere (softened butter)
The Maple Syrup Caramel – Te Karamea Marahihi Māpere
- 100 g pata (butter)
- ⅓ C huka hāura (brown sugar)
- ½ C marahihi māpere (maple syrup)
- ¼ tsp tote (salt, fine)
Pecan Nuts – Nati Pēkani
- ¾ C nati pēkani (pecan nuts)
The Cinnamon Butter – Te Pata Hinamona
- 70 g pata kūteretere (softened butter)
- ⅓ C huka hāura (brown sugar)
- 1 tbsp wanira (vanilla)
- 2 tbsp hinamona (cinnamon)
Instructions
The Sweet Dough – Te Pokenga Reka
- Add the miraka (milk), wai wera (hot water) and the huka hāura (brown sugar) to large bowl. Give it a good stir with a whisk until the sugar has dissolved.
- Sprinkle the īhi (yeast) on top and stir until combined. Leave it for 10 minutes to activate if you are using Surebake yeast and five minutes if you are using instant yeast.
- Add in the puehu parāoa (flour), wanira (vanilla), hēki (egg), tote (salt) and pata kūteretere (softened butter). Stir it all together with a bread and butter knife until roughly incorporated.
- Lightly flour your bench and tip the dough on to the table. Knead this dough for 12 – 15 minutes with your hands. Alternatively, use a stand mixer and knead the dough with a dough hook for 10 minutes. You know the dough is ready when it is smooth and shiny in appearance and it springs back when touched.
- Place it in to a large, clean bowl. Cover and leave to rise for 1 hour, 45 minutes. As it rises make your sticky maple syrup caramel.
The Maple Syrup Caramel – Te Karamea Marahihi Māpere
- Add the pata (butter), huka hāura (brown sugar), marahihi māpere (maple syrup) and tote (salt) to a frying pan or pot. Bring to a simmer over low to medium heat for 5 minutes.
- Remove from the heat and pour straight in to the base of a 30cm x 25cm tray with 2.5cm high sides.Note here: Try to use this size tin or slightly smaller if you need to. It is better to bake the scrolls closer together than too spaced apart.
Pecan Nuts – Nati Pēkani
- Chop the nati pēkani in to rough pieces. Place in to a dry frying pan and gently toast them over low to medium heat . As soon as they are toasted, sprinkle them on to maple syrup caramel.
The Cinnamon Butter – Te Pata Hinamona
- Add the pata kūteretere (softened butter), wanira (vanilla) and hinamona (cinnamon) to a medium bowl. Using a whisk stir it all together until smooth.
The Assembly – Te Mahi Porotiti
- Once the dough has risen for 1 hour and 45 minutes, tip it on to a lightly floured bench.
- Gently roll it in to a 45cm x 30 cm rectangle. Once rolled, flip the dough horizontally so the longest side is facing you.
- Spread the pata hinamona (cinnamon butter) all over the dough. Gently roll it up. Once it is rolled, press it in from both sides so the log is the same thickness all the way along.
- Mark the log of dough with a knife in to 12 equal pieces. You can measure it or just eyeball it.
- Place the scrolls directly on to the karamea (caramel), making sure the scrolls are equally spaced out. Press each scroll down with your hand to press them in to the caramel.
- Cover with a tea towel and rise the scrolls again for 40-45 minutes. As they rise, pre-heat the oven to 170 °C, bake setting.
- Bake the risen scrolls in the oven for 30 minutes, in the lower half of the oven.
- As they are baking, line a large baking tray or chopping with baking paper.
- Remove the cooked scrolls out of the oven and tip them straight on to the tray or board. Remove the top tray and sure you scrape all the leftover caramel from the tin on top the scrolls. Look at the gooey scrolls that you have created. Best eaten immediately, shared and enjoyed!
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