Minty's Kitchen: Coconut-Cranberry Scrolls

After making the batch of super soft choc-chip hot cross buns using Victoria's recipe, I decided to make this Coconut-Cranberry Scrolls which was absolutely delicious, they are soft and buttery. I know you won't say no to it ...

Ingredients: [Makes 16 scrolls]

Started dough (prepare this the day before):

60g bread flour

5g caster sugar

42g hot water

24g butter

Place butter and hot water into a small saucepan and stir over low fire until butter has melted. Turn off the fire.
Mix in flour and sugar and stir to form a soft dough.
Transfer dough into a container and keep it covered. Chill in the refrigerator for 18 - 24 hours.

Main dough:

400g bread flour

100g plain flour

70g caster sugar

8g salt

8g instant dry yeast

60g egg, lightly beaten

50g thickened cream

250g fresh milk

125g starter dough

50g butter, softened

In a mixer fitted with a dough hook, combine all ingredients together, except butter.
Knead until well combined and a soft dough is formed. Add in butter and continue to knead until the dough is smooth and elastic and passed the window-pane test.
Place the dough in a bowl and cover with cling wrap. Allow to proof until double in size.
Punch down the dough and divide into 2 portions. Rest for 10 minutes.
Take a portion of the dough and roll into a rectangular. Spread coconut filling over the dough and sprinkle cranberries over it. Roll up the dough into a log and cut into 8 pieces. Repeat with the other piece of dough.
Arrange the scrolls, slightly apart on a line baking tin. Cover with cling wrap and leave them to rise until nearly double in size.
Bake in a preheated oven of 180 deg C for about 25 - 30 minutes or until golden brown.
Brush the top of the scrolls with melted butter.