Maple Chocolate & Macadamia Scrolls
Try something different, these tasty maple chocolate and Macadamia Scrolls, will do the trick.
- DIFFICULTY Easy
Ingredients• 375ml (1 1/2 cups) warm milk
• 1 tbs (14g/ 2 sachets) dried yeast
• 1 tsp caster sugar
• 1 egg, lightly whisked
• 600g (4 cups) plain flour
• Melted butter, to grease
• 100g butter, melted
• 100g (1/2 cup, firmly packed) brown sugar
• 200g pkt dark cooking chocolate, finely chopped
• 100g pkt macadamia nuts, coarsely chopped
• 80ml (1/3 cup) maple syrup
Method1. Combine the milk, yeast and caster sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy. Add the egg and whisk to combine. Place the flour in a large bowl and make a well in the centre. Add the yeast mixture and stir until well combined. Cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.
2. Preheat oven to 200°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base with non-stick baking paper. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle. Brush evenly with one-third of the melted butter and sprinkle with one-third of the brown sugar. Fold the short side closest to you over the filling. Fold the opposite side over the top to enclose the filling. Roll out the dough to a 30 x 40cm rectangle. Brush with half the remaining butter and half the remaining sugar and repeat the folding and rolling process.
3. Brush the dough with remaining butter and sprinkle with remaining sugar. Sprinkle the chocolate over the sugar mixture. Combine the macadamia nuts and maple syrup in a bowl and spoon evenly over the chocolate. Starting with the long side closest to you, roll up firmly to form a log. Cut crossways into 8 even portions. Arrange each portion, cut-side up, in the prepared pan. Set aside in a warm, draught-free place for 20 minutes or until dough has risen slightly.
4. Bake in oven for 5 minutes. Reduce heat to 180°C and cook for a further 30 minutes or until golden and cooked through. Turn onto a wire rack to cool. Serve warm or at room temperature.