makes
12
prep
40 minutes
cook
25 minutes
difficulty
Mid
makes
12
serves
preparation
40
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- melted butter, to grease
Dough
- 350 g (2⅓ cups) bread or pizza flour, plus extra to dust
- 55 g (¼ cup caster) sugar
- 1 x sachet (7 g) dried yeast
- ½ tsp salt
- 185 ml (¾ cup) milk
- 30 g butter, diced
- 1 egg yolk, at room temperature
- 1 tsp natural vanilla essence or extract
Topping
- 80 ml (⅓ cup) pure maple syrup
- 50 g butter, melted
- 55 g (¼ cup, firmly packed) brown sugar
Filling
- 55 g (¼ cup, firmly packed) brown sugar
- 2 tsp ground cinnamon
- 100 g dark chocolate, chopped
- 20 g butter, melted
Proving time 1½-2 hours
Instructions
To make the dough, combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2-3 minutes or until the butter melts and the milk is lukewarm. Remove from heat and use a fork to whisk in the egg yolk and vanilla. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it.
Brush a large bowl with melted butter to grease. Add the dough turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Brush a 12-hole 80 ml (⅓ cup) muffin tin with melted butter to grease.
To make the topping, put the maple syrup, butter and brown sugar in a bowl and stir to combine evenly. Pour into the greased muffin holes, dividing evenly to cover the bases. Set aside.
To make the filling, combine the brown sugar and cinnamon, breaking up any lumps. Stir in the chocolate.
Preheat the oven to 180°C (160°C fan-forced).
When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Divide the dough into 2 equal portions. Use a lightly floured rolling pin to roll out each portion to a 20 cm x 30 cm rectangle, about 1 cm thick.
Brush both dough rectangles with the melted butter and then sprinkle evenly with the filling, dividing evenly and leaving a 1 cm border. Use the rolling pin to gently roll over the dough to press the chocolate into the dough slightly. Starting from the short end of one dough portion roll up to enclose the filling. Repeat with the remaining dough portion. Cut each roll into 6 portions and place a scroll in each of the prepared muffin tin holes, pressing them into the holes with the palm of your hand. Cover with a damp tea towel and set aside in a warm, draught-free place for 30 minutes or until well risen and almost doubled in size.
Bake the scrolls in preheated oven for 25 minutes or until golden and sound hollow when tapped on the top. Stand the scrolls in the tin for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature.
Baker’s tips
• These scrolls are best eaten the day they are made.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via ,, and .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
