I had been on the search for a sweet bread dough for a few months. I’d tried a few popular recipes; several from various internet bloggers and even tried to adapt an old Bath Buns recipe I had, but none gave the rich sweet taste I was after. Finally, just in time for Easter, I struck on the balance of ingredients, added a chocolate filling and published this as my first sweet bread recipe. I hope you enjoy this treat as much as my son (who happily taste tested every iteration of the recipe)!
I prefer to make this into a loaf and then slice, however you can use the recipe to make individual scrolls.
Prep Time | 15 min |
Cook Time | 35 min |
Passive Time | 80 min |
Servings |
Loaf
|
Ingredients
Dough
- 250 g water luke warm¹
- 60 g sugar
- 7 g salt
- 60 g butter very soft
- 550 g bread flour
- 45 g dried milk powder
- 12 g apple cider vinegar
- 19 g yeast
Filling
- 150 g dark chocolate chips chilled
- 30 g butter small dice
Ingredients
Dough
Filling
|
|
Instructions
- Insert kneading blade
- Add water to bowl
- Add remaining dough ingredients in order
- Pastry P1 / 2 min 30 sec / stopper max
- Remove lid and turn upside down onto a floured or oiled surface
- Remove locking nut and lift bowl off dough
- Remove the blade, being careful not to stretch dough
- Rest the dough in a warm humid environment for 20 min²
- Wash bowl
- Insert ultrablade
- Add chocolate chips to bowl
- Speed 13³ / 15 sec / stopper max, Scrape down bowl
- Add butter
- Speed 13³ / 10 sec / stopper max, Set aside
- When the dough has been rested, roll dough into a 1cm thick rectangle approx. 24*55 cm
- Sprinkle with chocolate filling, except for 3cm on one short side
- Roll from the filled short side, into a scroll⁴
- Place in a 900g loaf tin
- Return to warm humid environment until the loaf is doubled in size (60-80 mins)
- Steam bake 180°C 30-40 mins⁵
- Remove from tin and onto a wire rack
- Cool for 2 hours before slicing
- Eat within 24 hours or freeze immediately⁶
Recipe Notes
- Luke warm water needs to be 30-35°C. In cold climates you can achieve this in your Companion first. Speed 3 / 35°C / 2 min. In hot climates you may need to cool the water. Too hot and the dough will be overly sticky (sticky itself is a good thing!).
- Proving - If your oven has a 30°C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it's just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you've heated a mug of water.
- Speed 13 = ‘Pulse’ function on the original Cuisine Companion
- You can roll from the long side and create mini scrolls.
- If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven.
- Freezing immediately, once cooled, is important as there are no preservatives used. The scrolls defrost perfectly.
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