125ml milk

100ml hot water

21gm dry yeast

50gm caster sugar

2 eggs

1 orange (zest)

1 tbl sp cinnamon

1/4 nutmeg freshly grated

1/2 tea sp gr clove

1/2 tea sp gr ginger

500gm plain flour

75 gm butter (chopped and softened)

1. To make dough, set up stand mixer with kneading attachment, and add in milk, water, yeast and sugar and give it a mix with a fork to agitate. Leave for 5 minutes. Add in eggs, orange zest, spices and flour. Knead in stand mixer for 7 minutes on medium, then add in butter cubes one by one as you knead for another 5 minutes. You should be finished with a dough that holds itself and has some pull.

2. Lightly grease large bowl (it will expand) and place dough in, cling film to close and leave for 1 hour to rise at room temperature.

3. Preheat oven to 180 degrees Celsius.

Filling

120gm biscoff biscuits

100gm demerara sugar

170gm unsalted butter (room temp)

1 tbl sp Starward Panettone whisky

Pinch of salt

1. Add biscoff to food processor and pulse until you have fine crumbs (about a minute), making sure not to do it too long, you don’t want it to get wet. Add in the rest of the filling ingredients and pulse until you have spreadable paste (1-2 minutes). Reserve to side.

2. Punch air out of dough and then using a rolling pin, roll out the dough on a lightly floured surface into a rectangle. Thickness wise, I like to go to half an inch in height.

3. Spead the filling across the rectangle of dough using an offset spatula, making sure it evenly covers the dough. You want to the filling to only tough the recatble edge closest to you, the other three sides leave a small gap between edge and filling.

4. Starting at the long end closest to you, roll the dough into a snug spiral and rest it on the seam.

5. Slide a piece of unflavored dental floss underneath the dough on either end and cut through the spiral, removing a 1-inch-long piece of dough from the ends. Then mark out 12 pieces of equal sized scrolls and then cut them by rolling floss underneath, crossing over and cutting the scrolls (check out my reel on instagram to see in action).

6. Place the rolls in lined deep baking tray in a formation of 3 X 4. Cover tightly with foil and allow to proor for 30 minutes at room temp. Place into oven and cook for 15 minutes covered, remove foil and then cook for another 15-25 minutes (you want a nice gently browning on top, but not too dark.

Cream Cheese Frosting

125gm cream cheese

110gm icing sugar

1 tbl sp Starward Panettone Whisky

85gm unsalted butter (cubed at room temp)

1. In a bowl add cream cheese, icing sugar and whisky and using a spatula bring it all together until completely smooth. Add in the butter and work through using the spatula, against the side of the bowl until completely smooth. Then switch to a whisk and whisk the frosting until light and thick.

2. Once scrolls are cooked, remove from oven, lift out using the baking lining and allow to cool completely on a wire rack. Finish them all of by spreading on cream cheese frosting with an offset spatula, pushing the frosting all over and into the divots.