Pistachio Cinnamon Scroll Abbie rated these an 8/10, but said “they would have been better as a normal scroll”. Serves me right for trying to think outside the box. We will return next week for another shot at a 10/10 DOUGH
550g strong flour (bread flour), 9g instant yeast, 100g sugar, 8g salt, 360ml warm milk, 2 eggs, 90g soft butter FILLING
100g soft butter, 150g brown sugar, 2 tbsp cinnamon, pinch of salt ICING
125g cream cheese, 60g butter, 100g icing sugar, 200g pistachio papi spread, splash milk to loosen METHOD
1. Add all dry dough ingredients to the bowl of a stand mixer. Whilst mixing add eggs and warm milk, mix until a dough forms. Slowly add butter, little by little. Mix for 8-10 mins or until passes windowpane test. Allow to double in size, covered 
2. Roll out to roughly 5mm thick, 50cm long and 32cm wide. Spread butter evenly, sprinkle brown sugar and cinnamon. 
3. Cut into 8 even strips and roll up into 8 even scrolls 
4. Arrange in a buttered tray, proof 45min–1hr til...