walnut caramel scroll
Sweet Breads, Sweet Buns, Sweet Pastry

Walnut caramel scrolls


Walnut caramel scrolls

Recipe by Donna


Prep time


Cooking time



A scroll that is light soft and fluffy, with the taste of walnuts and caramel chocolate bits.


  • 250ml (1 cup) warm milk
    1 tbsp (14g/2 sachets) dried yeast
    55g (1/4 cup) caster sugar
    450g (3 cups) plain flour
    1 egg, lightly whisked
    40g butter, softened
    Olive oil, to grease
    125g (1 cup)walnuts, coarsely chopped
    150g caramel chocolate bits
    1 egg, lightly whisked, extra


  • Combine the milk, yeast, and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
  • Place the flour in a bowl. Make a well in the centre and pour in yeast mixture, egg, and butter. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
  • Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
  • Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until the dough is elastic and has returned to its original size. Use a lightly floured rolling pin to roll out dough to a 30 x 45cm rectangle, about 1cm thick. Sprinkle over walnuts and the caramel chocolate, leaving a 2cm border. Starting with the long side closest to you, firmly roll up the dough to form a log. Cut crossways into 2.5cm slices and place, cut-side up, 5cm apart, on the prepared tray. Use the palm of your hand to flatten slices slightly. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or until almost doubled in size.
  • Brush scrolls with extra egg. Bake in the oven for 20-25 minutes or until golden and scrolls sound hollow when tapped on base. Set aside for 30 minutes to
  • You can eat plain scrolls or melt some chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate melts. Drizzle scrolls evenly with chocolate to serve.
    Or make a runny icing and ice over the top, while still warm. Let icing set and eat.

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