CHOCOLATE, PECAN & RAISIN SCROLL
SERVES 10 PREP + COOK 3 HRS
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 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.
It’s chocolate-y, fruity and nutty – just right for afternoon tea.