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