Tuesday, February 17, 2009

Chocolate pecan scrolls

Preparation Time 35 minutes
Cooking Time 25 minutes
Makes 16

* 250ml (1 cup) warm milk
* 1 tbs (14g/2 sachets) dried yeast
* 55g (1/4 cup) caster sugar
* 450g (3 cups) plain flour
* 1 egg, lightly whisked
* 40g butter, softened
* Olive oil, to grease
* 125g (1 cup) pecan halves, coarsely chopped
* 150g good-quality dark chocolate, finely chopped
* 1 egg, lightly whisked, extra

1. Combine the milk, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.
2. Place the flour in a bowl. Make a well in the centre and pour in yeast mixture, egg and butter. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Use a lightly floured rolling pin to roll out dough to a 30 x 45cm rectangle, about 1cm thick. Sprinkle over pecans and one-third of the chocolate, leaving a 2cm border. Starting with the long side closest to you, firmly roll up dough to form a log. Cut crossways into 2.5cm slices and place, cut-side up, 5cm apart, on the prepared tray. Use the palm of your hand to flatten slices slightly. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or until almost doubled in size.
5. Brush scrolls with extra egg. Bake in oven for 20-25 minutes or until golden and scrolls sound hollow when tapped on base. Set aside for 30 minutes to cool.
6. Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir until chocolate melts. Drizzle scrolls evenly with chocolate to serve.

Notes & tips
* Prep: 35 mins (+ 5 mins standing, 1 1/4 hours rising & proving & 30 mins cooling time)

Australian Good Taste - Page 76
Recipe by Kerrie Sun


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