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!
- 13 Feb 2025
- Cook time 35 min
- Prep time 20 min
- 8 Servings
- 10 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 490kcal | 24% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 6g | 17% |
| Sugar 24g | 24% |
| Fat | |
| Fat 33g | 39% |
| Saturated 8g | 27% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 44mg | 8% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.03mg | 13% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 0.07mg | 0% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 1.22ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 4.69mg | 43% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 250mg | 7% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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