Today I find myself in this shiny new blogging space which feels something like settling into a new kitchen. I am still finding my way around; working out the best place to put the metaphorical yoghurt bowls, wooden spoons and baking dishes.
I have JJ from 84th and 3rd to thank for the behind the scenes work. JJ made this transition completely seamless and along the way made me realise how little I actually know about the more technical points of blogging. Thank you JJ, I am grateful for your patience and attention to detail.
In this new space I plan to continue to share photos and stories about baking, gardening and my life in the outback. I will use this page as a base for other projects that may come along but most importantly I hope it keeps me connected to those dedicated people who still read and comment on blogs. Some of my older posts may look a little wonky but if feels reassuring to have all of my archives in one place.
A new kitchen always feels better once the fridge and pantry are fully stocked and something tasty has been baked, so today I am sharing this recipe for Dark Chocolate Scrolls. The filling for these scrolls is only limited by your imagination but dark chocolate is always a winning option in my house.
Please put the kettle on and settle into my new online kitchen.
- 1 cup of milk warmed to around 30°C
- 150 g butter melted
- 75 g castor sugar
- 1 x 7g sachet dry yeast
- 1 egg
- 1 teaspoon salt
- 600 g plain flour
- 100 g dark chocolate chopped finely
- Icing sugar to serve
In a large bowl or the bowl of a stand mixer, add warmed milk, melted butter and castor sugar. Add yeast and allow to stand for 5 minutes without mixing.
Add the egg, salt and half of the flour and stir in using a dough hook attachment or by hand.
Add the remaining flour and continue mixing until the dough forms a smooth ball, approximately 6-7 minutes.
Lightly grease a large bowl. Transfer the dough into the greased bowl, cover and leave in a warm place for 3 hours or until the dough has doubled in size.
Line a 24cm cake tin or baking dish with baking paper. Set aside.
Roll out the dough to a rectangle approximately 30cm long, 17cm wide and 2cm thick. Cut lengthways into 8 strips, approximately 3cm wide.
Spread a thin layer of chocolate over each strip.
Carefully roll up the strip to form a spiral. Place the roll into the prepared tin or baking dish, spiral facing upwards. Repeat with all remaining dough. Pack the spirals neatly into the tin, leaving 3-4 centimetres between each scroll. Sprinkle any excess chocolate over the top. Cover tin with cling wrap and refrigerate overnight.
Remove the buns from the refrigerator and place somewhere warm for 2 hours.
Preheat oven to 200°C.
Bake for 20-25 minutes or until dark golden in colour.
Sprinkle with finely sifted icing sugar to serve. Best eaten warm or on the same day.
Recipe adapted from Fete magazine