Fruit Mince And Chocolate Scrolls

Well I have had a fun morning doing a spot of baking and I was surprised how quickly this delicious treat came together. I tipped all the dough ingredients into the mixmaster fitted with a dough hook then mixed it for about 10 minutes, left it to rise for an hour while I did the school run and then made the scrolls. They took only 20 minutes in the oven and then I ate 2 and a half of them. Now I feel terribly full and have got busy giving them away. Some for the teachers at preschool, some for the delivery guys who brought me back my fridge and even Joel came home to sample some in his lunch break. They really need to be eaten warm.

Each fruity, chocolaty bite was so good. I used a jar of the pear and ginger fruit mince that I had made earlier in the year. I did go a little overboard taking photos but I can’t get over how pink my hand is in this photo.

fruit mince and chocolate scrolls

650g strong white bread flour
100g caster sugar
1/2 teaspoon salt
21 g instant yeast
100g unsalted butter, melted
400ml milk
2 eggs

to fill
1 jar of fruit mince
2oog dark chocolate chips (I used 2 100g blocks of Lindt 50% dark chocolate broken up)

to glaze
1/4 cup caster sugar
3 tablespoons water

In the bowl of a mixmaster put the flour, sugar, salt and yeast. Measure out the milk in a jug and add the melted butter and eggs and whisk lightly. Tip into the flour and mix on low speed with a dough hook for about 10 minutes or you can knead by hand. The dough needs to be smooth and springy. Roll into a ball and place in an oiled bowl. Cover with a tea-towel and leave to double in size. About 1 hour.

Roll the dough out into a rectangle. Roughly 60cm x 40 cm. Spread over the jar of fruit mince and sprinkle over the chocolate chips. Roll it up from the longest side and then cut into slices about 4cm wide. I found a serrated knife best.

Place the scrolls on a large, lined baking tray leaving a couple of centimetres between each one. Leave to rise for 20 minutes while you preheat the oven to 220 degrees C. Pop into the oven and bake for about 20 minutes.

While the scrolls are baking put the sugar and water for the glaze in a small saucepan. Swirl over a low heat until the sugar is dissolved and bring to a boil for about 5 minutes. As soon as the scrolls come out of the oven brush them with the glaze and leave to cool slightly before devouring with good strong cup of coffee. Yum, yum, yum!

This entry was posted in Baking, Bread, Christmas. Bookmark the permalink.

4 Responses to Fruit Mince And Chocolate Scrolls

  1. Megs says:

    Hi Nat,

    Just happened to stumble across your blog. WOW, there are some great recipes! I don't know how you find the time to do all this wonderful cooking and baking with 4 kids, and such consistent blogging, my blog is a real shame, I want to blog more but I just don't have the time! It is an aim for the future though. So we have 4 kids now too -Stella, (who we had in Sydney when you guys were there), Oscar, India and now Willow who was born 3 months ago. Life is full but fun! We are in Adelaide now, hoping to be back in Brisbane some time soon – feel so isolated sown here. I have a small handmade business that keeps me well and truly busy and Stella has just started school, so it is nice to just have 3 at home during the day. Anyway, I look forward to reading your great recipes and I am going to try some for myself very soon, they all look so yummy! I will be sure to ask for a suggestion if I want to make something in particular, as it seems you have tackled most things!
    Take care, Megan.

  2. Tiel Seivl says:

    i wish you were my neighbour. I'd make you Christmas cards for some of that. You are inspiring me to do some baking when the kids finish school.

  3. tiel says:

    p.s. you don't do deliveries to Kenmore by any chance? 🙂

  4. Natalie says:

    Tiel I would make you 100 batches of scrolls to get some more of your artwork!

Leave a Reply

Your email address will not be published. Required fields are marked *