Into the mixing bowl add the flour, sugar, salt and yeast.
Mix well and add the lukewarm water.
Mix with a K hook for 3 minutes till it forms a sticky mix and further for another 5 minutes till the gluten develops and the dough is smooth.
If kneading by hand, mix till t forms a sticky mix, then, using flour-dusted hands, knead the dough till it becomes smooth and much easier to handle.
Transfer to a flour-dusted bowl and cover with a damp kitchen towel and let it rise in a warm corner of the kitchen till it doubles in volume ( this time taken varied depending on the weather, mine took two hours on a cloudy day ).
Remove the dough and knead again.
Flatten the dough on a floured board.
Spread half the butter.
Fold the dough over in half and flatten again.
Now spread the butter again and fold in half.
Spread the dough again and add the candied rinds ( tutti frutti).
Roll the dough to form a log.
Slice the log into an inch thickness.
Flatten and shape these pieces into scrolls.
Pace them on a greased baking tray and cover them again for 20 minutes for it to rise gain.
Preheat the oven to 200 degrees Celcius fanforced ( 0r 220 degrees Celcius) for 10 minutes.
Whisk up the eggwash and brush over the scrolls.
Bake for 20 minutes till they are golden.
Remove and cool the scrolls.
Enjoy as a dessert or breakfast.