Recipe Cookies & cream scrolls
Ingredients
- 325g Macphie Superdough
- 1kg strong bread flour
- 75g yeast
- 500g water
- Cinnamon bake stable filling
- Macphie Cookies and Cream Frosting
- Mini Oreos
Method
Add the Macphie Superdough, strong bread flour, yeast and water into a mixing bowl and mix on a slow speed for 8-10 minutes until the gluten is formed.
Allow the dough to rest for 5 minutes before rolling out.
Spread on the required filling, roll and cut.
Place into a tray and allow to prove at 40°C / 85% RH.
Bake on 200°C for 15-18 minutes until baked.
Top with Macphie Cookies and Cream flavour frosting and decorate as required – we’ve chosen mini Oreos for this one.
