In a large bowl, sift together the flour, corn flour, caster sugar, salt and Hot Cross Bun Spice. Set aside.
Warm up the milk (to the point where you can dip a finger in without it being too hot!)
In a separate large bowl add the milk, the yeast and 1 tsp of caster sugar. Gently mix and then rest the mixture for 5 minutes to allow the yeast to activate and become frothy. Once the yeast has been activated, whisk in the egg.
Next, fold the flour mixture into the yeast mixture, adding small batches at a time (you can use a stand mixer with a dough hook attachment or a wooden spoon if doing it by hand). Mix thoroughly between batches to avoid lumps.
Add your softened butter in small batches (about 2 tablespoons at a time) making sure that the butter is well incorporated before adding the rest. Mix with the dough hook for 8 minutes or knead dough by hand for 10 minutes until the dough is smooth and elastic. Place the dough in a clean, lightly oiled bowl and cover with a tea towel. Place in a warm spot and allow the dough to rest/prove for about 90 minutes, until it has doubled in size.
For the filling, Cream the butter, brown sugar and salt until light and fluffy. Stir in the Hot Cross Bun Spice and finely ground instant coffee powder until well incorporated.
Prepare your chosen baking tray (approximately 35cm x 20cm) by lining it with baking paper.
On a clean bench surface, roll out your dough into a rectangle measuring approximately 50cm x 30cm with the longest side facing you. Spread the filling evenly over the dough. Starting with the longest side facing you, gently roll up the dough into a long log and finish with the seam side down.
Using a sharp knife, or cotton thread, cut the dough log into 12 evenly spaced slices. Place the slices onto the baking tray with the swirled filling facing upwards, leaving room between each scroll. Cover with a clean tea towel and place in a warm spot to prove for about 30-60 minutes.
Preheat the oven to 180°C. Uncover the scrolls and bake them for 20-25 minutes until puffed and golden. Allow to cool slightly to make the glaze dissolve instant coffee powder with the warm water. Add icing sugar to it and mix thoroughly until the glaze is golden and creamy. Drizzle over the scrolls once the scrolls have slightly cooled.
