Prepare the Dulce de Leche well in advance as it needs to be cold before using,
To make bread dough, place yeast, sugar, milk and butter into clean TM bowl and warm 2 min/37°C/speed 2.
Add flour and salt and knead 3 min/Interval.
Tip onto floured Silpat mat and knead into a tight ball. Wrap and allow to prove until doubled.
Preheat oven to 170°C.
Butter a large baking dish and set aside.
Roll bread dough out to a large rectangle. Spread with approx. 2/3 of the dulce de leche.
Roll up, from the long side of the rectangle into a large sausage shape.
Cut through the roll in 2–3 cm slices and turn cut side up, placing each scroll into the prepared baking dish.
Top with the remaining toffee and sprinkle with a little extra pink salt flakes (do not use other salt for this, it will fail!).
Allow to rise until the scrolls are touching each other and cosy!
Bake 25 minutes or until golden. Drizzle with maple syrup while still hot.