We love these for breakfast on Christmas morning or any other morning if we're being honest! They are a bit decadent, so save them for a special occasion or a day when you just need a fantastic treat! It does feed an army, and makes a lovely fragrant homemade last minute gift for neighbours, wrapped in a tea towel.
YUM...and yes, you're welcome! (Try adding some chopped walnuts or pecans on top of the dulce de leche before rolling the dough. Perfection!)
Photo credit Photo by David Köhler
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- 1 Batch Condensed Milk Dulce de Leche cold and ready to use Recipe
- 30 Grams Yeast-fresh or 2 tsp dried
- 30 Grams sugar
- 300 Grams milk
- 30 Grams Butter BUY
- 520 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Pink Salt Flakes BUY
- Pure Maple Syrup as needed
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 Thermomix 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.