Method

• 1.
  Whisk the milk, yeast and 1 tsp brown sugar in a jug and set aside for 10 minutes. In a stand mixer fitted with the dough hook, mix the flour, remaining sugar and ½ tsp fine salt until combined. Add the egg to the milk mixture and whisk until smooth, then add to flour mixture. Mix on medium speed for 4 minutes, or until a smooth dough.
• 2.
  Transfer to a lightly floured benchtop and knead into a smooth ball. Place in a greased bowl, cover with plastic wrap and stand in a warm place for 2 hours, or until doubled in size.
• 3.
  Meanwhile make the glaze. Cook the sugar and butter in a medium saucepan over medium heat, stirring often, until melted and boiling. Cook for 4-5 minutes, or until a caramel forms. Carefully add the milk and vanilla and cook, stirring constantly, until smooth. Set aside at room temperature to cool completely and thicken (see recipe notes).
• 4.
  While the glaze cools, make the date filling. Finely chop half the dates and set aside. Roughly chop remaining dates and place in a small food processor with remaining ingredients. Whiz until a paste. Stir through finely chopped dates
• 5.
  On a lightly floured sheet of baking paper, roll the pastry out to a 45cm x 30cm rectangle, with the longest side closest to you. Spread over the date filling and roll from the top down into a tight scroll (see recipe notes). Trim ends and cut the log into 12 equal scrolls. Place scrolls on a baking tray lined with baking paper, leaving a 1cm gap between each. Cover with a sheet of baking paper and a tea towel. Stand in a warm place for 1 hour, or until puffed and scrolls are touching (see recipe notes)
• 6.
  Preheat oven to 190°C/170°C fan-forced.
• 7.
  Bake scrolls for 20 minutes, or until golden brown. Remove scrolls from oven and stand in pan to cool until warm (see recipe notes).
• 8.
  Drizzle scrolls with caramel and serve warm.