Dark Chocolate Scrolls

Serves 8


  • 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


  1. 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.
  2. Add the egg, salt and half of the flour and stir in using a dough hook attachment or by hand.
  3. Add the remaining flour and continue mixing until the dough forms a smooth ball, approximately 6-7 minutes.
  4. 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.
  5. Line a 24cm cake tin or baking dish with baking paper. Set aside.
  6. Roll out the dough to a rectangle approximately 30cm long, 17cm wide and 2cm thick. Cut lengthways into 8 strips, approximately 3cm wide.
  7. Spread a thin layer of chocolate over each strip.
  8. 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.
  9. Remove the buns from the refrigerator and place somewhere warm for 2 hours.
  10. Preheat oven to 200°C.
  11. Bake for 20-25 minutes or until dark golden in colour.

  12. Sprinkle with finely sifted icing sugar to serve. Best eaten warm or on the same day.


Recipe adapted from Fete magazine