- 300 g Milk
- 60 g Butter
- 2 tsp dried instant yeast or 20 g fresh yeast
- 500 g baker's flour, plus extra for dusting
- 1 tsp salt
- 1 egg
- oil, for greasing
- 1 orange, zest only, no white pith
- 1 lemon, zest only, no white pith
- 60 g dark chocolate, cut into pieces
- 130 g sultanas
- 70 g currants
- 60 g brown sugar
- 1 tsp allspice
- 1 tsp ground ginger
- 30 g butter, melted
- 40 g icing sugar
- 1 tsp lemon juice
Place milk, butter and yeast into mixing bowl and warm 3 min/37°C/speed 1.
Add flour, salt and egg and knead 8 min//, or until the dough is smooth and begins to come away from the sides of the bowl.
Turn dough out onto a ThermoMat or floured surface, shape into a ball and place into a large, oiled bowl. Place bowl into a large, loose-fitting plastic bag (this will help the dough to prove). Leave in a warm place until dough has doubled in size (approx. 1-2 hours). Clean and dry mixing bowl.
Preheat oven to 180°C. Line a large, deep-sided roasting tray (32 x 23 cm) with baking paper and set aside.
Place orange zest and lemon zest into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula and repeat chopping 10 sec/speed 9, until a fine consistency. Scrape down sides of mixing bowl with spatula.
Add chocolate and grate 3 sec/speed 6.
Add sultanas, currants, brown sugar, ground allspice and ground ginger and combine 5 sec//speed 3.
Turn dough out gently onto a ThermoMat or floured surface and press out lightly into a rectangle shape. Roll out into a rectangle (approx. 38 x 34 cm). Brush edge closest to you with a little water. Brush remaining surface of the dough with melted butter and evenly sprinkle fruit and chocolate mixture over the dough you have brushed with butter.
Starting at the edge furthest from you, roll dough towards you, keeping it nice and tight to enclose filling. Use wet edge of dough to seal closed.
Using a sharp knife, cut roll into 12 even pieces (approx. 3.5cm). Turn pieces cut side up and place into lined roasting tray, leaving room between each scroll to allow for proving. Place roasting tray with scrolls back into the plastic bag and leave to prove in a warm place for a further 30 minutes.
Bake scrolls for 30-35 minutes (180°C) or until lightly golden brown, then allow to cool.
Combine icing sugar and lemon juice in a small bowl until smooth, then drizzle over cooled scrolls just before serving.
Fruit and chocolate mixture
Accessories you need
Introduction from Gary Mehigan:
Warm fruit and chocolate scrolls are one of my favourite things and these are actually quite easy to make. The key to making good basic breads and dough’s is remembering yeast loves the same warm and comfortable conditions we do. A large plastic shopping bag will create a warm, moist environment, your own little home made proover. The yeast will do its thing and make the dough rise and make the scrolls fluffy and light.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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