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Cinnamon Scrolls with Lemon Icing
Ingredients
  • 7 g dry yeast
  • 160 mls milk lukewarm
  • 450 g plain flour
  • 60 g CSR caster sugar
  • ¼ tsp salt
  • 2 extra-large egg lightly beaten
  • 125 g butter melted
  • 2 tsp vanilla paste
  • subheading: Spiced butter and currant filling:
  • 100 g butter softened
  • 80 g CSR brown sugar lightly packed
  • 2 tsp ground cinnamon
  • ½ cup currants dried
  • subheading: Lemon drizzle icing:
  • 150 g CSR soft icing sugar mixture sifted
  • 2 tsp boiling water
  • 1 tbs lemon juice
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