Butterscotch Spiral Cake
June 4, 2015
- Cook: 1 hr 30 mins
1 hr 30 mins
1 hr 30 mins
Stir the sugar , butter and milk over a medium heat until the sugar is all dissolved. Be careful not to burn the mixture , remove on and off the heat until the sugar is dissolved. When done then whisk in the vanilla .
3Combine flour ,sugar,nutmeg ,yeast,salt, and cinnamon . In a saucepan heat the milk and butter until melted, add the water. Allow to sit until it's warm and then add to the flour mixture . Mix until combined and then mix the eggs in one at a time. Add extra tablespoons of flour and mix until smooth but slightly sticky. Turn out on a floured board and knead until smooth and slightly sticky, adding extra flour if needed. Place dough in a floured bowl , cover with plastic and set in a warm place and allow to double in size ( about an hour).
7Pour the butterscotch mixture into a round shaped dish or tin . De gas the dough mixture gently and roll out and make one large rectangular shape .Spread with a mixture of butter and cinnamon .Roll up and cut into scrolls .Place one in the centre of the tin. Begin from the end of this scroll and roll the dough around and out until you have one large scroll in the tin. The cinnamon and butter faces inside. Use up any leftover cinnamon and butter and paste the top. Cover with plastic and set aside for around 30 mins and let the dough rise again. Cook on high for approx 1 - 2 hours depending on your SC - with Tea Towel . Turn out using a plate but allow it to sit and drain the sauce before removing the tin. Spread any sauce left in the pan over the top of the scroll. Store in an airtight container in the fridge and when you re heat the sauce will melt again.
Submitted by Robyn Clark
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