Mini Sticky Chocolate Scrolls

Ingredients:

Dough

• 350g (2⅓ cups) bread or pizza flour, plus extra to dust

• 55g (¼ cup, firmly packed) brown sugar

• 2 teaspoons instant dried yeast

• ½ teaspoon salt

• 200ml milk

• 40g salted butter, diced

• 1 egg yolk, at room temperature

• 11/2 teaspoon natural vanilla essence or extract

• Melted butter, to grease

Topping

• 125g salted butter, melted

• 110g (1/2 cup, firmly packed) brown sugar

Filling

• 55g (¼ cup, firmly packed) brown sugar

• 11/2 teaspoons ground cinnamon

• 100g good-quality dark chocolate (45-54 percent cocoa), finely chopped

• 50g walnuts, toasted and finely chopped

• 20g salted butter, melted

Makes 16  

Preparation time: 40 minutes (+ 11/2 hours proving time)

Baking time: 30-35 minutes

Method:

1. To make the Dough, combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2-3 minutes or until the butter melts and the milk is lukewarm. Remove from heat and use a fork to whisk in the egg yolk and vanilla. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.

2. Turn the dough onto a lightly floured surface and knead for 5-8 minutes, adding as little flour as possible as you knead, or until it is smooth and elastic and it springs back when you push your finger into it.

3. Brush a large bowl with melted butter to grease. Add the dough and turn to coat with the butter. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.

4. Brush a deep 20cm square cake tin with melted butter to grease. To make the Topping, put the butter and brown sugar in a bowl and stir to combine evenly. Pour into the greased tin, spread evenly and set aside.

5. To make the Filling, combine the brown sugar and cinnamon, breaking up any lumps. Stir in the chocolate and walnuts. Set aside.

6. When the dough has doubled in size punch it down and turn onto a lightly floured surface. Knead briefly until reduced to its original size. Divide the dough into three equal portions. Use a lightly floured rolling pin to roll out each portion to an 18cm x 30cm rectangle.

7. Brush the dough rectangles with the melted butter and then sprinkle evenly with the Filling, dividing evenly. Use the rolling pin to gently roll over the dough to press the chocolate and walnuts into the dough slightly. Starting from the short end of one dough portion roll up to enclose the filling. Repeat with the remaining dough portions. Cut each roll into 6 portions. Place 16 of scrolls into the prepared tin, cut side down, (you will have two scrolls left over) and press them down with your fingertips to flatten slightly. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes or until well risen and almost doubled in size.

8. Preheat oven to 180°C (160°C fan-forced).

9. Bake the scrolls in preheated oven for 30-35 minutes or until golden and sound hollow when tapped on the top. Stand the scrolls in the tin for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature.

Baker’s Tip

• These buns are best eaten the day they are made but they do freeze well. To freeze for up to 3 months, wrap individually in plastic wrap and then seal in an airtight container or freezer bag and freeze. Thaw at room temperature. 

Recipe brought to you by Anneka Manning of BakeClub and Neff