Spiced Chocolate Sticky Scrolls


Please don’t freak out when you read the instructio­ns – these are actually really straightfo­rward to make!

1 SCROLL cup warm DOUGH milk

7 grams dried yeast 1 tablespoon caster sugar 3 cups plain flour ½ teaspoon salt

1 large egg, size 7, lightly whisked

80 grams butter, softened

½ cup brown sugar 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg

80 grams dark chocolate, roughly chopped

Chocolate Caramel Sauce (see recipe right)

3 tablespoon­s finely chopped walnuts or hazelnuts (optional)

EQUIPMENT: Grease and line the base of a 22cm (base measuremen­t) springform pan with baking paper.

Combine the milk, yeast and caster sugar in a bowl. Set aside for 5 minutes.

Place the flour and salt in a large bowl and make a well in the centre. Add the milk mixture and egg and stir until a sticky dough forms.

Turn onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl. Cover and set aside for about 1 hour until risen and doubled in volume.

Preheat the oven to 180°C fan bake.

Beat the butter, brown sugar, cinnamon and nutmeg in a bowl until pale and creamy. Set aside.

Turn the dough onto a lightly floured bench and knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spread with one-third of the cinnamon mixture. Fold one of the short sides of the dough over two-thirds of the filling. Fold the remaining short side over. Roll out to a 30cm x 40cm rectangle.

Spread with half of the remaining cinnamon mixture. Fold into thirds again. Roll out to a 30cm x 40cm rectangle. Spread with remaining cinnamon mixture and sprinkle with chocolate. Drizzle over 3 tablespoon­s of the sauce and sprinkle with nuts, if using. Starting from 1 long edge, roll up to enclose the filling. Cut crossways into 8 equal portions. Spread 3 tablespoon­s of the chocolate sauce over the base of the prepared pan. Arrange the rolls, cut side up, in the pan over the sauce. Cover and set aside for 15 minutes to rise.

Bake for about 25-30 minutes, or until golden on top and cooked through. Set aside for 30 minutes to cool. Drizzle with a couple of tablespoon­s of the chocolate sauce then remove from the pan. Store leftover chocolate sauce in the fridge for up to 2 weeks. MAKES 8 SCROLLS

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