1234TO MAKE DOUGH BY HAND
In step 3, combine ingredients in
a large bowl with a wooden spoon
to form a soft dough. Turn out onto
a well−floured surface and knead
for 5 minutes or until soft and elastic.
Knead butter, piece by piece, into
the dough, kneading well after
each addition, until all the butter is
incorporated and dough is smooth
and elastic. Continue with
instructions in step 3.STEP-BY-STEP
1 FIRST THINGS FIRST
Before you start, gather all the
ingredients on the bench. Make
sure you bring the eggs and butter
to room temperature before you
use them. Use a good−quality dark
chocolate, the best you can find.2 SOAKING SULTANAS
Place sultanas in a small bowl, then
add the coffee−flavoured liqueur. Stir
gently to combine, then leave to soak
until ready to use.3 KNEADING DOUGH
Once the dough has doubled in size,
punch it down with your fist. Turn it
out onto a lightly floured board or
work surface and knead the dough
until it’s smooth.4 KEEP ROLLING
Roll the dough into a 30cm x 45cm
rectangle; spread with extra butter,
drained sultanas and filling mixture,
then cut into five equal strips. Roll
up the first strip from the short side
in front of you, like a Swiss roll. Move
this roll to the start of the second
strip and continue to roll up. Move
this roll to the third strip, rolling into
one big spiral. Place the dough spiral
down, in the centre of the frying pan.
Place the remaining strips of dough
around the centre spiral. Some of the
filling will fall out; simply sprinkle
it over the spiral.sultanas and filling mixture. 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, like a Swiss roll. 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 frying 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 a
warm place for 45 minutes or until
the dough has almost doubled in size.
8 Bake spiral for 45 minutes,
covering with foil if browning too
quickly, or until dough is cooked
through. Leave in pan for 5 minutes
to cool slightly.
9 Meanwhile, microwave chocolate,
cream and reserved liqueur in a
microwave−safe bowl on High (100%)
for 1 minute or until melted and
smooth. Cool for 10 minutes.
10 Serve spiral straight from the pan,
drizzled with warm chocolate sauce
and vanilla ice−cream.
WALNUT FILLING
Combine ingredients in a small bowl.
COOK’S
NOTES
This divine breakfast or
brunch spiral is baked and
served in an ovenproof frying
pan – or skillet, as the
Americans like to call it.