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.