CHOCO­LATE, PECAN & RAISIN SCROLL

SERVES 10 PREP + COOK 3 HRS

Homes+ (Australia) - - EASY FOOD -

1 cup milk

1½ tbsp honey

2½ tbsp grape­seed or veg­etable oil

50g but­ter, chopped 1 cup ap­ple or pear juice, at room tem­per­a­ture 7g sa­chet dry yeast

1 egg

1 cup raisins

51/3 cups bread flour 2 tsp mixed spice 2 tsp salt beaten egg, to glaze 150g milk choco­late, melted FILL­ING

½ cup pecans, toasted, chopped, plus ex­tra, to serve

1/3 cup firmly packed brown su­gar

2 tsp ground cin­na­mon 125g milk choco­late, chopped coarsely

ONE Place the milk in a small saucepan; bring to the boil, then re­move from heat and add the honey, oil and but­ter. Stir un­til but­ter has melted.

TWO In a large bowl, whisk the juice and yeast un­til dis­solved. Whisk in the egg un­til com­bined. Stir in the raisins.

THREE Sift the flour, spice and salt to­gether, then add to the milk mix­ture. Us­ing your hand, mix every­thing to­gether un­til well com­bined. Cover the bowl and stand for 30 mins.

FOUR Lightly knead the dough for 10 sec­onds on a lightly oiled sur­face, then re­turn it to the bowl. Stand for 1 hour or un­til risen by half.

FIVE To make fill­ing, com­bine the in­gre­di­ents in a small bowl.

SIX Pre­heat oven to 200°C/180°C fan. Grease a 30cm oven­proof fry­ing pan; line with a sheet of bak­ing pa­per.

SEVEN Punch down the dough. Knead dough on a lightly oiled sur­face un­til smooth. Place dough on a piece of bak­ing pa­per and roll out into a 30cm x 45cm

rec­tan­gle. Turn pa­per with dough, so that the long side of the dough is fac­ing you. EIGHT Sprin­kle fill­ing evenly over dough. Us­ing a lightly oiled knife, cut the dough into five equal strips. Roll up the first strip, from the short side in front of you. Move the roll to the start of the se­cond strip and con­tinue rolling. Move to the third strip, rolling into one big spi­ral. Care­fully place the dough spi­ral down in the cen­tre of the fry pan. Place the re­main­ing strips of dough, one at a time, around the cen­tre spi­ral. Some of the fill­ing will fall out as you do this; sim­ply sprin­kle it over the spi­ral. Cover pan with a clean tea-towel. Stand pan in warm place for 45 mins or un­til dough has al­most dou­bled.

NINE Bake spi­ral for 45 mins, cov­er­ing with foil if brown­ing too quickly. Leave in pan for 5 mins to cool slightly.

TEN Serve scroll warm, driz­zled with the melted choco­late and sprin­kled with ex­tra toasted pecans.

Suit­able to freeze. Not suit­able to mi­crowave.

Fab combo

It’s choco­late-y, fruity and nutty – just right for af­ter­noon tea.

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