Double Chocolate Danish ScrollsMakes:
Great with a cuppa or as an alternative to Hot Cross buns for people who don’t like dried fruit. I arrange these in a circle as in the Christian tradition a circle symbolises God's unending love, but you can do them in a square pan or just on a tray if you prefer.
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
3/4 cup Nutella style chocolate spread- use more if you want to
1 cup chocolate chips or drops
1 egg, lightly beaten - optional
extra melted chocolate for drizzling - optional
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.
Preheat oven to 190°C. Grease the sides and base of a 23cm round cake tin with non -stick baking paper, or alternatively, grease a baking tray or Swiss roll pan.
Roll dough to 23x34 cm rectangle on a lightly floured bench. Spread with chocolate spread 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. Brush with beaten egg if using.
Bake for 35 minutes or until golden. When cooled drizzle with a little melted chocolate if desired.
Try a drizzle of white or milk chocolate or even a swirl of warmed caramel on top works well.