Spray the tops lightly with cooking oil, then cover loosely with plastic
wrap. Leave in a mildly warm space or at room temperature in a
warm kitchen (longer in cooler conditions) to have the final proof for
2–3  hours (see Yeasted doughs, page 82).

These buns need a very long cool proof to fully puff the internal structure.

Too warm and the butter will melt before the dough is fully proofed and
fluffed. If this happens, bake them – still delicious. In addition to the poke
test (see page 83), look for the internal layers to separate and puff a little.

I  do like to take an internal temperature of 25°C (75°F) for the perfect
proof – underproof and the baked bun dough will b e gummy inside.

When the buns are almost ready, preheat the oven to 190°C
(375°F). Remove the plastic wrap and place the tray in the oven
with the second baking tray on top. Turn the heat down to 180°C
(360°F) and bake for 20 minutes until pale gold, then take the top
tray off and bake another 8–12 minutes, until tanned brown. If they
look like they are browning too fast, carefully cover with a sheet
of foil.

To test doneness, tug at the heart of a swirl. The interior should look fluffy
and bready (not raw and stretchy), and should have an internal temperature
95–98°C (203–208°F). The exterior should be a deep tawny brown.

Remove the tray from the oven and place it on a cooling rack for
3–5 minutes before removing the rings. Allow the buns to cool
for 30 minutes before eating, so the butter re-sets.

Cooling briefly before removing the buns from the tin helps keep the scroll
from unravelling while ultra-hot. Too long and the dough will sweat and
compromise the crisp exterior. The second cooling, after removing from the
tin, sets the butter-laden structure beautifully for a proudly set form.

Hold a cooled scroll above the tray of dusting sugar. Pick up handfuls
and gently massage the sugar onto the entire surface of the scroll to
completely coat – you won’t need all the sugar, so sift any excess and
use in future baking adventures.

Serve warm and cut open to admire that croiss-section!

Adaptrix
No marmalade
Easy peasy, just delete-y
(no replacement needed).

Prune
Make the filling from the Chocolate
prune babka (page 221) but omit
the egg. It’s a morning bun-ka!