CHOCOLATE SCROLLS

• 180ml full cream milk

• 12g instant yeast

• 50g caster sugar

• 1 whole egg, room temperature

• 1 egg yolk, room temperature

• 60g unsalted butter, melted

• 400g baker’s flour

• ¾ tsp salt

• Baker’s flour, to dust Filling

• 50g spreadable butter, softened

• 50g dark brown sugar

• Pinch of ground cinnamon

• 100g good quality milk couverture chocolate (33%), roughly chopped Glaze

• 130g icing sugar

• 100ml water

• ½ tsp ground cinnamon roll the dough into a rectangle, 35cm x 22cm in size. Leaving a 15mm strip on the long edges of the rectangle, spread the softened butter out evenly over the dough.

5 In a bowl, combine the sugar and cinnamon before sprinkling it over the butter. Use the back of a spoon to spread it out evenly. Sprinkle the roughly chopped chocolate on top of the sugar and cinnamon.

6 Tightly roll the dough starting from the short edge. Adjust the roll to ensure the seam is underneath. Using a sharp knife, trim a small amount off each end of the roll.

Cut the dough into 9 equal portions, abouty 2.5cm in width. 7 Lightly spray a 22cm square baking tin with vegetable oil spray. Arrange the cut scrolls evenly in the baking tin, ensuring the cut side is facing up. Cover with plastic wrap and a warm tea towel. Sit at room temperature for 40-45 minutes. 8 Heat the oven to 170C, fan forced. Bake the chocolate scrolls in the pre-heated oven for 20 minutes or until just golden brown. 9 Meanwhile, prepare the glaze. Place the icing sugar, water and ground cinnamon in a bowl and mix to combine. Brush the glaze over the scrolls once cooked.