Well, holidays are over & it is back to normality! Girls are back at school, Mr P is back at work & I have been cleaning like a mad woman all morning!
A little while a go, I mentioned on Facebook that I had made yummy Chocolate scrolls & most of the work was done for me in the bread maker. One of my lovely friends went looking for the recipe on here & was wondering why she couldn’t find it……well here you go Alyssa, this one is just for you!
These chocolate scrolls are to die for! Now, I do warn you that these are not low fat, diet, low in sugar, etc. These are just simply yummy! This recipe does make a lot & I do freeze the leftovers. They are the best when the are warm so if you do freeze them, let them thaw then just pop them in the microwave for 30 seconds before you eat one so that they are warm, gooey & yummy!
I make the dough in the bread maker so all the hard work is done by the machine. It is so simple & easy to do recipes like this in the bread maker but you should always use recipes that are specifically for a bread maker. There is a whole lot of recipes on the internet that are just for bread makers. This one comes from the book that I got with my machine. I brought my machine of Ebay for $20 so if you don’t have one, you can pick them up cheap & you won’t regret it. I think I need to add at this point that I am not a chef, I am just a home cook. The food that I make is simple & easy. I like to cook that way so that cooking becomes fun & is not a chore. I do not “style” my food. The photo’s that I share with you are raw & original. This is food that everyone can cook.
So here goes…….
Put these ingredients into your bread maker in this order….
1 & 1/4 cups of tap water (cold tap)
2 tablespoons of olive oil
3 tablespoons of milk powder
2 teaspoons of salt
3 tablespoons & 2 teaspoons of caster sugar
1 & 1/2 teaspoons of cocoa
4 cups of plain flour
1 tablespoon dry active yeast
It is important that you follow this order so that the yeast is activated at the right stage.
Set your bread machine to the “dough cycle” & walk away.
When the dough cycle has finished, take the dough out of the bread maker & place on a piece of baking paper on your kitchen bench.
Pre heat your oven to 200 degrees
Roll the dough out to a large, thin rectangle (about 30cm x 40cm)
Cover the dough with a cup of choc chips, leave about 10cm of the dough without choc chips along one long edge so that you can roll it up.
Brush the edge of the dough that does not have chocolate with a little water so that it will for a seal when you roll it up.
Using the baking paper, roll up the dough as you would with a Swiss roll. Make sure it is nice & tight.
Cut it into slices about 2cm thick.
Place the scrolls on a baking paper lined tray.
I put some on a tray & some in a lined spring form cake tin to make a “pull apart” to put in the freezer after cooking.
Brush the tops of the scrolls with a little water & cook for approximately 20 – 30 minutes or until golden on top. Make sure not to overcook or the scroll will be too hard.
Ooooooooh, I am getting hungry just looking at these photo’s! I think I might need to make some more this week!