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Chocolate pecan scrolls
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Bake your favorite treats at home with ease, no kneading necessary!
Ingredients:
  • 250ml (1 cup) warm milk
  • 20.00 ml (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
Instructions:
  • In a bowl, mix the milk, yeast, and sugar together. Allow it to rest in a cozy, draft-free spot for 5 minutes, or until it becomes frothy.
  • Put the flour in a bowl and create a well in the center. Add yeast mixture, egg, and butter to the well. Stir with a wooden spoon until combined, then use your hands to form the dough in the bowl.
  • Transfer the dough to a lightly floured surface and knead for 10 minutes until it is smooth and elastic. Grease a large bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp tea towel. Allow it to rest in a warm, draft-free spot for 45 minutes until it has doubled in size.
  • 1. Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. 2. Punch down the centre of the dough with your fist, then knead on a lightly floured surface for 2 minutes until elastic. 3. Roll out the dough into a 30 x 45cm rectangle, about 1cm thick. 4. Sprinkle pecans and one-third of the chocolate over the dough, leaving a 2cm border. 5. Roll up the dough, starting with the long side closest to you, to form a log. 6. Cut the log into 2.5cm slices and place them cut-side up on the prepared tray, 5cm apart. 7. Flatten the slices slightly with the palm of your hand. 8. Cover with a damp tea towel and let dough prove for 30 minutes in a warm, draught-free place until almost doubled in size.
  • Brush the scrolls with a glossy coat of extra egg, then bake in the oven for 20-25 minutes, or until they turn a beautiful golden hue and sound hollow when tapped on the base. Allow them to cool for a relaxing 30 minutes before enjoying.
  • Melt the rest of the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Once melted, evenly drizzle the scrolls with the chocolate before serving.

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