Rum, Raisin & Macadamia Scrolls

• 2 sachets (14g) dry yeast
• 4 cups plain flour
• 1 tsp salt
• ¼ cup sugar
• 300ml sour cream, warmed
• ¼ cup milk, warmed
• 2 tbsp melted butter
• 1 egg, lightly beaten

FILLING

• 1 cup raisins or sultanas
• 1 cup rum
• 1 cup Dry Roasted Macadamias, chopped
• ½ cup brown sugar
• 2 tbsp melted butter
• 1 tsp cinnamon

ICING

• 1 tbsp butter
• 1 tsp vanilla essence
• 1 cup icing sugar
• 1 tbsp leftover rum liquid
• ½ cup chopped Dry Roasted Macadamias to decorate

Soak the raisins in the rum and set aside until plump – preferably overnight.

For the dough, mix the flour, yeast, salt and sugar in a large bowl. Add sour cream, milk, butter and egg. Mix well to form a dough and knead for 10 minutes until smooth and elastic.

Place dough in a greased bowl and cover. Leave in a warm place to double in size (approx. 1 hour)

Knock down the dough and knead for 1 minute.

Divide the dough in half and roll each one into a rectangle until the dough is about 5mm thick.

Drain the raisins and set aside the leftover rum. Mix the raisins, macadamias, brown sugar, melted butter and cinnamon together and spread evenly over the dough.

Roll the dough from the long side to form a log. Cut into 5cm pieces and place on a greased baking tray with enough space around each of them so they can rise. Leave them in a warm place to double in size once again (approx. 30 minutes).

Bake at 180°C for 25 minutes.

To make the icing, beat butter and icing sugar until light and fluffy, then beat in leftover rum liquid and vanilla essence. Drizzle over warm scrolls and sprinkle with extra macadamias. Enjoy!