White Sugar
The uniform size of the...
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Bread
Chocolate and Nut Scrolls
1 hours
30 mins
20 mins
Easy
25
Chocolate & nuts - always a winning combination! Why not try these scrolls kindly submitted by Nicole, a recipe club member.
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- Ingredients
- Method
Ingredients
Dough
- 1 Cup full fat milk
- 2 tsp + ½ Cup Chelsea White Sugar
- 2½ tsp yeast granules
- 4 - 5 Cups plain flour, sifted
- 1 tsp vanilla essence
- 175 g (6 oz) butter, melted
- ¼ of a 250 g block of milk chocolate (63g), grated
- 2 eggs, lightly beaten
Filling
- Nutella, or other hazelnut spread (about ½ jar)
- ½ block of milk chocolate (125 g), smashed or chopped into small chunks
- 70 g (2½ oz) sliced almonds
- 70 g (2½ oz) chopped macadamia nuts
Topping
- 1 egg, lightly beaten
- ¼ Cup milk
- 2 Tbsp butter, melted
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Natasha Munce
So we made this recipe today. Looks absolutely delicious, and smells even better. Didn't add the nuts though. I would suggest reducing the amount of milk used in the glaze.
5
Method
Dough : Prepare the dough by heating the milk and 2 tsp sugar in a saucepan over a low to medium heat until just warm to the touch, bubbles will start to form around the outer edges of the saucepan. Don't boil as the yeast will die when you add it.
Remove from the heat and gently whisk in the yeast. Set aside for about 10 minutes to activate the yeast. When the yeast is activated it will look frothy.
Sift 4 cups of flour into a large bowl. Add the milk/yeast mixture, sugar, vanilla, melted butter, grated chocolate, and eggs. Stir with a wooden spoon to combine. You will know at this point whether you need to add the extra flour or not, if the dough is very wet, add a little more flour.
Tip dough onto a well floured surface and knead a few times, put back into the bowl, cover with cling film and set the bowl in a warm spot for 30-60 minutes, until the dough has doubled in size.
Preheat the oven to 190°C
Once the dough has risen, punch it a couple of times to get rid of the air and knead it a few times again. Roll it out on a well floured surface into a rectangle about 5 mm thick.
Adding Filling: : Spread the Nutella over the dough right out to the edges, sprinkle with the chocolate, almonds and macadamia nuts.
Roll up into a log, lengthways and cut into about 3 cm thick chunks. Arrange in a roasting dish lined with baking paper and leave in a warm spot for about 20 minutes to rise again.
Topping: : Brush the top with combined lightly beaten egg, milk, and melted butter and bake for about 20 minutes. Once removed from the oven, leave in the oven trays to cool.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Natasha Munce
So we made this recipe today. Looks absolutely delicious, and smells even better. Didn't add the nuts though. I would suggest reducing the amount of milk used in the glaze.
5
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ingredients
Dough
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- ⅛ tsp salt
- 90g butter, cubed
- ⅔ cup Meadow Fresh Original Milk (160ml)
Filling
- 120g butter, softened
- ¼ cup Chelsea Soft Brown Sugar (50g)
- 2 tsp Chelsea White Sugar
- 1 ½ tsp ground cinnamon
Icing
- 1 cup Chelsea Icing Sugar (150g)
- 1 ½ - 2 Tbsp boiling water
ingredients
Scrolls
- 1¼ teaspoons (7g) dry yeast
- ⅔ cup (160ml) lukewarm milk
- 3 cups (450g) plain flour
- ¼ cup (60g) Chelsea Raw Caster Sugar
- ¼ teaspoon salt
- 2 extra-large eggs, lightly beaten
- 125g butter, melted
- 2 teaspoons vanilla paste
Spiced Butter and Currant Filling
- 100g butter softened
- ½ cup (80g) lightly packed Chelsea Soft Brown Sugar
- 2 teaspoons ground cinnamon
- ½ cup dried currants
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- 1 cup (150g) Chelsea Icing Sugar, sifted
- 2 teaspoons boiling water
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learn about baking
How to Choose SugarFor Baking?
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