Toffee Walnut Scrolls

Buns BunsEaten BunsGone

The mornings are dark and crisp. The air is bracing, the sun slow to catch up.

What I really long for is to stay under the covers a little longer, and for somebody to deliver me something warm and sweet.

Toffee Walnut Scrolls for cozy weekend mornings

Make your morning easy and prepare these the day before. A slow overnight rise in the fridge will produce generous buns, ready to be popped into the oven the following morning. Better still, leave baking instructions for your loved one so a tray can be delivered fresh and sticky from the oven, next to a piping hot cup of coffee. A perfect way to start a Winter’s day.


Makes 16 generous buns.

For the buns

  • 5 teaspoons instant yeast
  • 180g raw sugar
  • 310ml warm water
  • 90g melted butter
  • 3 eggs, lightly beaten
  • 800g plain flour
  • pinch of salt

For the praline

  • 200g raw sugar
  • 50g toasted walnuts

Line a baking tray with a sheet of baking paper. Sprinkle the sheet with the walnuts. To make the toffee, melt the sugar in a frying pan, stirring constantly once the sugar has started to melt at the edges, until the sugar is a dark golden colour. Pour the hot sugar over the walnuts, and allow to cool until hard. Voila, praline. Smash into little pieces using a rolling pin or mortar and pestle. Set aside, but make sure you taste just a little bit.

To make the bun dough, mix the yeast and sugar together with the warm water and melted butter, and leave somewhere warm until the mixture starts to foam. This will take around 10 minutes. Stir in the eggs until well combined.

Sift the flour and salt into a large bowl. Pour in the yeast and egg mixture and knead well until you have a smooth and elastic dough. You can knead the dough either by hand or with an electric mixer fitted with a dough hook. Once the surface of the dough is smooth and it feels pretty stretchy, roll it into a ball and transfer it to a well oiled bowl. Cover the bowl with cling film and leave to rise for about one hour.

If you are baking these buns on the same day, then now is the time to preheat your oven to 180 degrees C, and line a baking tray with paper. Otherwise just proceed without heating the oven.

Tip your dough out onto a lightly floured bench and give it a quick knead to knock out some of the air. Roll the dough into a rough rectangle, just slightly smaller than your baking tray. Sprinkle with shards of praline, leaving a little rim free of praline on each of the long sides. Roll the dough, long side to long side, to make a long, skinny swiss roll shape. Cut the dough into 5cm slices, and lay the scrolls snugly beside each other on the baking tray.

If you can’t wait any longer and want to bake the buns now, then just let them rise somewhere warm for around 15 minutes, before popping them in the oven for 20-30 minutes or until golden and sticky.

If you want to have these for breakfast in bed tomorrow, then pop the tray into the fridge, covering the buns with some cling film to stop them from drying out. Write down a few instructions on a note and place it on the kitchen bench, or bedside table. Sweet dreams and happy slumber…

Ahhh, good morning. Hopefully your bestest buddy is now down in the kitchen. The little note you wrote him/her last night will tell them to take the buns out of the fridge, and then preheat the oven to 180 degrees C. He, or she, should pop the tray somewhere warmish, like beside the oven, while they take the time to set a little tray with maybe a glass of juice, a vase of flowers…

Now is the time to pop those buns in the oven. Collect the paper, make a nice cup of coffee and in 20-30 minutes they will be golden and delicious and ready to deliver to the lovely who is still in bed… enjoy, and happy Winter weekend.

Lusciously captured by Sarah of Love Katie and Sarah




coco-nutty toasted muesli


I love a good muesli. I really do. It’s my go to breakfast for the everyday, and stolen spoonful is my quick and easy snack if I need a bit of boost or am craving some crunch. Did you know how easy it is to make your own? Super easy. Come on, let’s do this!

Here is what you will need to make a lovely big batch of  muesli (this amount lasts us about a week and a half, with two people eating it for breakfast every morning and a few snacks in between)

  • 700 g rolled oats
  • 150 g coconut flakes
  • 200g raw nuts
  • 3/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/2 cup rice syrup
  • 120 g dried fruit
  • 60 g chia seeds
  • 200g buckinis


First off, pick your favourite nuts. Make sure they are raw, or if you’re feeling special, try activated. These babies are going to toast themselves in the oven, so don’t use already toasted ones or you’ll end up with some sad little nut buddies. Today I was in an almond and macadamia kind of a mood, cashews are another fave, and if you’re feeling fancy go with hazels… pop anything in and I swear it’s going to be good. If you love seeds, throw them in too (I usually do), sesame is awesome as well as sunflowers and pepitas. Go on, pretend you run your own health foods shop and you’re showing off your range. This muesli is all about you, customise!


Give those nuts a bit of a chop, rough is good. Add them to a big bowl along with some rolled oats and some coconut flakes (these are a must for me, they add super awesome toasty crunch). In, out, mix it all about.


Next, measure out your maple and rice syrups and your coconut oil. Put your syrups and oil into a small saucepan and heat them gently, just until the coconut oil has melted.


Pour your syrupy mix into the oaty mix and give it a good, hearty stir. Make sure you scrape the bottom where there are usually some uncoated oats hiding, cheeky things.


Spread your beautiful sticky mix onto two baking trays, and pop them into a 160 degree C fan forced oven. No fan, then up the temp to 180 degrees or so. Bake your muesli for 25 – 30 mins, stirring it around every 8 – 10 minutes. I want you to stay within smelling range of your oven, any hint of burning and dive in there and give it a good flip about. Toast until it is beautifully golden, like your muesli has had a summer holiday backpacking around Europe. It might still seem a bit sticky when you take it out, but as long as it is a deliciously tanned, it will crunch up nicely once it is cooled. Let it cool on your trays for a couple of minutes, then tip it into a big bowl ready for some further customisation. If it cools completely on the trays it’s no big deal, but it can make a big oaty mess as you try to tip it into a bowl once it has already cooled and crisped up.


Voila, roasty toasty muesli goodness! But hold your horsies, we’re not quite there yet. Once your muesli has cooled down, stir through your favourite dried fruit, today my choice is cranberries and white mulberries. I also totally love buckinis, so I add some of them too, and some chia seeds for a good omega boost. Yum, yum.


Look at you, aren’t you cool… you’ve just made your own muesli! Know what’s great? Your muesli is super fresh with no stale ingredients, it’s better for you with the coconut oil & natural syrup combo and you’ve made it just how you like it. And next time you make it, try a new combo, keep life interesting. I love to eat mine sprinkled on natural yoghurt with a serious scoop of acai powder, some bee pollen and a sprinkle of hemp seeds.