Sunday, May 20, 2012

Chocolate and Pecan Scrolls

Chocolate and Pecan Scrolls

Chocolate and Pecan Scrolls
  • 3 cups plain flour
  • 1x 7g sachet dried yeast
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 250ml milk
  • 75g melted unsalted butter
  • 1 egg, lightly beaten
  • 1 tbsp cornflour
  • 1 tbsp brown sugar
  • 2 tbsp milk
  • 50g chocolate
  • 2/3 cup chopped pecans
  • 1/2 cup icing sugar
  • 1 tsp cocoa powder
  • 1 tsp hot water
  • 2 tsp milk
  1. In a large bowl, stir and combine flour, yeast, sugar and salt. Make a well in the centre.
  2. Warm the milk until it is lukewarm (not boiling), then pour milk and butter into the dry ingredients. Using a flat bladed knife, gently combine the mixture together until dough begins to come together. Turn dough onto a lightly floured surface and using your hands, knead dough for about 10 minutes until it is smooth.
  3. Lightly grease a clean, large bowl and place the dough in the centre of the bowl. Cover with cling film and place a damp tea towel over the top. Set aside in a warm place for 1 hour until dough has doubled in size.
  4. To make the filling, whisk together cornflour, sugar and milk until it forms a runny paste. Place into a small saucepan over medium heat and whisk until mixture becomes slightly thick. Add the chocolate and continually whisk to prevent chocolate from burning and to ensure chocolate is melted. Remove from heat and set aside.
  5. Grease and line a 20cm x 30cm slice pan. Turn dough onto a lightly floured surface and punch down to remove air. Roll dough into a 40cm x 30cm rectangle. Working quickly, spread chocolate mixture onto the dough and scatter with pecans. Roll the dough up with the long side towards you. Cut dough into 12 small equal pieces (this can easily be done by cutting dough into quarters, then into three). Arrange scrolls in pan, then cover in cling film and tea towel, then set aside for 30 minutes to allow dough to rise slightly.
  6. Preheat oven to 180C. Brush the beaten egg over the scrolls, then bake in the oven for 30 minutes or until golden brown. Remove from oven and stand in pan for 5 minutes before placing onto a wire rack.
  7. To make the icing, dissolve cocoa powder in hot water. Add icing sugar and milk, and whisk together until it resolves a smooth, slightly runny paste. Drizzle over scrolls. Allow to set. Serve.

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