I've made these scrolls countless times now, to take along to lunches, friends houses and work. I always get such fantastic feedback. Everyone loves them.
These scrolls are really straightforward to make but they do take a bit of time, as with all recipes involving yeast. They are absolutely worth the wait, I promise!
Chocolate and Nut Scrolls
Makes about 20
1 Cup full fat milk
1/2 Cup + 2 tsp Sugar
2 1/2 tsp yeast granules
4 - 5 Cups plain flour
175 g (6 oz) butter, melted
2 eggs, lightly beaten
1 tsp vanilla essence
1/4 of a 250 g block of milk chocolate*, grated
Nutella, or other hazelnut spread (about 1/2 jar)
70 g (2.5 oz) sliced almonds
70 g (2.5 oz) chopped macadamia nuts
1/2 block of milk chocolate* (125 g), smashed or chopped into small chunks
2 Tbsp melted butter
1 egg, lightly beaten
1/4 Cup milk
1. Prepare the dough by heating the milk and 2 tsp sugar in a saucepan over a low to medium heat until just hot 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.
2. 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.
4. 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 minutes to an hour, until the dough has doubled in size.
5. Preheat the oven to 190°C.
6. 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.
7. Spread the Nutella over the dough right out to the edges, sprinkle with the chopped up chocolate, almonds, and macadamia nuts.
8. 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 again for about 20 minutes to rise again.
9. 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.
* I used a milk chocolate coconut block. If you can't find a good quality coconut chocolate but you still want the coconut in your scrolls just use your favorite milk chocolate and add about 1 Tbsp of desiccated coconut to the scrolls when spreading with the chocolate and nuts.