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Chocolate and Nut Scrolls

Name: Chocolate and Nut Scrolls
Prep time: 1 h 30 min
Cook time: 20 min
Yield: 25
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

Preparation

1 hours 30 mins

Bake

20 mins

Difficulty

Easy

Servings

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

White Sugar

The uniform size of the...

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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.

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.