Chocolate and Spice ScrollsMakes:
These make a nice alternative to Hot Cross buns for people who don’t like dried fruit. If you don’t have a big square cake tin to bake them in just bake them on a tray they’ll be a little more irregular in shape every bit as delicious.
2 1/4 cups flour
2 tbsp sugar
½ tsl salt
1 sachet (7g) instant yeast
120g butter, cold, grated or pulsed with flour into pea sized pieces
3/4 cup warm milk
80g butter, softened
60g brown sugar
1 ½ tsp cinnamon
½ tsp mixed spice
½ cup chocolate chips or bits
½ cup icing sugar
1 tsp vanilla essence
1-2 tbsp milk
Combine the flour, sugar, salt and yeast. If using a processor pulse in the butter to pea sized pieces or grate with grater and add to the dry ingredients.
Using the tip of knife mix in egg and milk then turn the mixture out onto the bench and lift a fold and press until dough holds together. Don’t knead.
Roll gently into a rough rectangle then fold dough into thirds, turn it and repeat 2 more times. After it has been folded and turned 3 times chill in fridge 30 minutes.
Make the filling. In a small bowl stir the butter, sugar and spices till mixed and a soft spreadable consistency.
Preheat oven to 190°C. Line a 23cm square cake tin with non -stick baking paper or if you don’t have one, grease a baking tray or Swiss roll pan.
Roll dough to 23x34 cm rectangle on a lightly floured bench. Spread with spiced butter and scatter with the chocolate chips. Roll into a log, divide the log into ½ then slice each ½ into 6 scrolls. Arrange the scrolls in the prepared tin and leave for 25 minutes or until risen.
Bake for 35 minutes or until golden. When cooled combine the glaze ingredients and drizzle over the top.
For an alternative topping you can drizzle with melted white or dark chocolate or even a drizzle of warmed caramel works well.