Maple, chocolate & macadamia scrolls
Indulge in these heavenly Maple, Chocolate & Macadamia Scrolls! Made with rich dark chocolate, crunchy macadamia nuts, and a touch of pure maple syrup, these scrolls offer a delightful blend of flavors in every bite. Perfect for breakfast or dessert, this easy-to-follow recipe uses simple ingredients like all-purpose flour, milk, and butter to create a soft, fluffy treat that everyone will love. Try it today and savor the irresistible combination of sweet and nutty goodness!
Cook time 35 min
Prep time 20 min
Ingredients:
1.50 cups milk (1% fat)1 tbsp yeast
1 tsp sugar
1 egg
4 cups all-purpose white wheat flour
1/2 cup butter
1/2 cup brown sugar
1 cup dark chocolate
1/2 cup macadamia
1/3 cup maple syrup
Maple, chocolate & macadamia scrolls are a delectable treat that melds the richness of dark chocolate with the distinctive sweetness of maple syrup and the crunch of macadamia nuts. These scrolls are perfect for a cozy breakfast or a sweet snack any time of the day. Follow these steps to create these mouth-watering scrolls in your own kitchen.
Instructions:
- In a small saucepan, heat the milk until it's warm but not boiling (about 110°F or 43°C).
- Pour the warm milk into a large mixing bowl. Add the yeast and 1 tsp of sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a separate bowl, lightly beat the egg.
- Add the beaten egg and 4 cups of all-purpose flour to the yeast mixture. Mix until a dough begins to form. You may need to use your hands to bring it together. The dough should be soft but not sticky.
- Once combined, knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for approximately 1-1.5 hours or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and chopped dark chocolate.
- Roughly chop the macadamia nuts and set them aside.
- Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 1/4 inch thick.
- Melt the butter and brush it over the entire surface of the dough.
- Evenly sprinkle the brown sugar and dark chocolate mixture over the dough, leaving a small border around the edges.
- Scatter the chopped macadamia nuts evenly over the top.
- Drizzle the maple syrup over the filling.
- Starting from one of the long edges, carefully roll the dough into a tight log. Pinch the seam to seal it.
- Use a sharp knife to cut the log into 12 equal pieces.
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Arrange the scrolls in the prepared baking dish, cut-side up, leaving some space between each scroll.
- Cover the scrolls loosely with a kitchen towel and let them rise again for about 30 minutes.
- Once risen, bake the scrolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- Allow the scrolls to cool slightly before serving. They are best enjoyed warm.
Tips:
- Ensure the milk is warm but not hot to activate the yeast properly.
- Knead the dough until it's smooth and elastic for the best texture.
- Let the dough rise in a warm place free from drafts to help it double in size.
- Chop the macadamia nuts roughly for a delightful crunch in each bite.
- Spread the filling evenly over the dough to ensure each scroll is flavorful.
- Brush some extra maple syrup over the scrolls before baking for a glossy finish and additional flavor.
- Allow the scrolls to cool slightly before serving to let the chocolate set and the flavors meld.
With these simple steps, you've crafted delicious maple, chocolate & macadamia scrolls that are sure to impress. Enjoy them warm from the oven, and feel free to share this delightful treat with family and friends. Happy baking!
Nutrition per serving
8 ServingsCalories 490kcal
Protein 14g
Carbohydrates 80g
Fiber 6g
Sugar 24g
Fat 33g
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