The_AustralianWomensWeeklyFood-Issue23_2017

98 AWW FOOD • ISSUE TWENTY THREE

How To... Make Scrolls

GIANT CHOCOLATE

& CINNAMON SCROLL

WITH CHOCOLATE SAUCE

PREP + COOK TIME 1 HOUR 15 MINUTES

(+ STANDING & COOLING) SERVES 8

½ cup (80g) sultanas

⅓ cup (80ml) coffee−flavoured liqueur

¾ cup (180ml) lukewarm milk

1 tablespoon (14g) dried yeast

½ cup (110g) caster sugar

2 eggs, beaten lightly

1 egg yolk

3 cups (450g) “00” flour, bread flour

or plain flour

3 teaspoons sea salt flakes

150g butter, softened, cubed

40g butter, extra, softened

150g dark chocolate, chopped coarsely

¾ cup (180ml) pouring cream

vanilla ice−cream, to serve

WALNUT FILLING

125g dark chocolate, chopped coarsely

½ cup (50g) walnuts, roasted lightly,

chopped

⅓ cup (75g) firmly packed brown sugar

2 teaspoons ground cinnamon

1 Combine sultanas and liqueur

in a small bowl; set aside.

2 Combine the milk, yeast and

1 tablespoon of the sugar in a small

bowl; cover with plastic wrap. Stand

bowl in a warm place for 10 minutes

or until frothy. Stir in egg and egg yolk.

3 Place flour, salt, remaining sugar

and the yeast mixture in a large bowl

of an electric mixer fitted with a dough

hook attachment. Mix on low speed

until just combined, then on medium

speed for 5 minutes or until soft and

elastic. With motor operating, gradually

add cubed butter, one piece at a time,

making sure the butter is incorporated

before adding the next piece. Mix until

dough is smooth and elastic. Place in a

large oiled bowl; cover with plastic wrap.

Stand in a warm place for 1 hour or

until doubled in size (the temperature

should not be too warm or the butter

will melt and the dough will be greasy).

4 Make walnut filling.

5 Preheat oven to 200°C/180°C fan.

Grease a 27cm (top measurement)

ovenproof frying pan (base measurement

21cm); line base and side with baking

paper. Drain sultanas; reserving

2 tablespoons of the liqueur.

6 Punch down dough with your

fist on a floured surface until smooth.

Place the dough onto a piece of

floured baking paper; roll out into

a 30cm x 45cm rectangle. Turn paper

with dough, so that a long side of the

dough is facing you.

7 Spread extra softened butter onto

dough; sprinkle evenly with drained

TOP TIP
Both “00” and bread
flour have a higher
protein content
(12.5–14%) than regular
plain flour (10–12%).
It’s this extra gluten
(protein) that gives
bread and yeasted
cakes their structure.
Both flours are sold
alongside regular flour
in supermarkets.
This recipe is best
made on the day
of serving.