28g instant active dry yeast
480g water (warm)
400g eggs (8) beaten
2000g flour (All Purpose)
150g Barker's Self Saucing Preparation
In a small bowl dissolve the 16g of sugar and yeast in warm water. Let this stand until creamy - approximately 10 minutes.
Warm the milk in a saucepan until it starts to bubble.
Mix in the second measure of sugar, butter and salt. Leave this to cool until it is luke warm.
In a large mixing bowl combine the milk mixture with the yeast mixture, eggs and 1.5 kg of the flour. Mix well with a dough hook to combine.
Add the remaining 500g of flour gradually. Mix on a medium speed for approximately 6 to 8 minutes until the dough has developed.
Turn out onto a floured surface and divide into 4 equal heads.
Place each head into a greased bowl or Dixie bin and leave to prove for an hour (ensure the bowl or bin is covered to stop the dough skinning up).
Roll out each head into a rectangle shape approximately 5mm thick.
Brush each rectangle generously with melted butter.
Sprinkle with brown sugar and cinnamon.
Roll up like a scroll or Swiss roll. Cut into equal parts approximately 2 to 3cm thick.
Using a square (9 or 10cm) baking pan pipe 150g of Barker's Self Saucing Preparation over the bottom of the pan or enough sauce to generously cover the bottom of the pan.
Place 9 scrolls, evenly spaced, into the tin over the sauce.
Leave to dry proof for another hour covered with a wet tea towel.
Bake at 190ºC for approximately 18 to 20 minutes depending on the oven.
Remove from the oven and leave to cool slightly for a few minutes before inverting the tin over a platter or board.
Eat while still warm and gooey.