Sitting down to a breakfast of coffee with coffee is my idea of perfection. Add a bright winters morning, a clear schedule, thick, fluffy socks and a good book and that spells pure bliss for me. I'm pretty easy to please really.
NOTE: These delicious scrolls are a variation of my Overnight Sourdough Buttermilk Cinnamon Cardamom Rolls. I thought it might be a bit cheeky of me to re-hash the recipe and serve it up to you again, but they were too good not to share... seriously.
Sourdough Coffee Scrolls
For the Dough:
115g lard, cubed
2 1/2 - 3 cups baker's flour
1/2 cup active sourdough starter
1 tablespoon maple syrup
1 cup buttermilk
3/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
For the Filling:
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 heaped tablespoon instant coffee granules
90g unsalted butter, very soft
For the Coffee Icing:
1 cup icing sugar, sifted
1/2 teaspoon instant coffee granules dissolved in 1 tablespoon boiling water
15g unsalted butter, softened
Make the Dough:
The night before you want to eat your coffee scrolls, put the lard and flour into a large mixing bowl. Rub the lard into the flour until the mixture resembles fine breadcrumbs. Add the rest of the dough ingredients and squelch the mixture with your hands until it comes together. It will be quite sticky. Cover with plastic wrap and leave at room temperature overnight (at least 8 hours), until doubled in size.
The next morning, preheat your oven to 180C.
Make the Filling:
Combine all the filling ingredients in a bowl and mix to combine. It should be a spreadable consistency. Set aside.
Turn the dough out onto a generously floured work surface and knead briefly, adding a little more flour to make into a manageable dough if needed. Roll it into a 5mm thick rectangle. Spread the filling to the edges then using one of the long edges, roll the dough into a tight log. Cut the dough onto eight even portions and place them, cut side up, into a 27cm cast iron skillet or heavy baking pan. Cover with plastic wrap and leave for 45 minutes - 1 hour to get puffy. Bake in your preheated oven for 30 - 35 minutes or until the tops are golden. Leave to cool in the pan.
Make the Coffee Icing:
Put all the icing ingredients into a bowl and beat until smooth, adding a little more water to achieve a spreadable consistency is necessary.