chocolate rum and raisin scrolls

with cream cheese icing

  • 2¼ cups (335g) raisins
  • ⅓ cup (80ml) dark rum
  • ½ cup (110g) caster (superfine) sugar
  • 100g unsalted butter, chopped and softened
  • 1 teaspoon dark rum, extra
  • 1 egg, lightly beaten

basic chocolate sticky bun dough

  • 1 cup (250ml) milk
  • 50g unsalted butter, chopped
  • 3¼ cups (485g) plain (all-purpose) flour, plus extra for dusting
  • ¼ cup (25g) cocoa powder
  • ½ cup (110g) caster (superfine) sugar
  • 1 egg
  • 2¼ teaspoons dried yeast

cream cheese icing

  • 125g cream cheese, softened
  • ½ cup (80g) icing (confectioner’s) sugar
  • 2 teaspoons milk
  1. To make the basic chocolate sticky bun dough, place the milk and butter in a small saucepan over low heat. Cook, stirring, until the butter is melted and the milk is just lukewarm.
  2. Place the flour, cocoa, sugar, egg, yeast and milk mixture in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 5 minutes or until the dough comes together (it should still be a little sticky).
  3. Turn out dough onto a lightly floured surface and knead until smooth. Place dough in a large lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for 1½ hours or until doubled in size.
  4. While the dough is proving, place the raisins, rum and half the sugar in a small saucepan over medium heat. Cook, stirring, for 6–8 minutes or until the sugar has dissolved and the liquid has been absorbed. Set aside to cool to room temperature. Remove ¼ cup of the raisin mixture and set aside.
  5. Place the butter, remaining sugar and extra rum in a medium bowl and mix to combine. Set aside.
  6. Roll out the dough on a lightly floured surface to a 60cm x 28cm rectangle. Trim the edges. Spread with the butter mixture. Spoon over the remaining raisin mixture in an even layer. Slice the dough into eight 3cm x 60cm strips. Roll the strips up tightly into scrolls. Place on 2 large baking trays lined with non-stick baking paper, allowing room to spread. Cover with plastic wrap and set aside in a warm place for 30 minutes or until risen. Preheat oven to 180°C (350°F).
  7. Place the reserved raisin mixture on a small baking tray lined with non-stick baking paper. Cook for 6–8 minutes or until caramelised and slightly crisp. Set aside to cool. Finely chop.
  8. Brush the scrolls with egg and bake for 20–25 minutes or until cooked through. Set aside on the trays to cool.
  9. To make the cream cheese icing, place the cream cheese, sugar and milk in a medium bowl and whisk until smooth. Spread over the buns and sprinkle with the reserved caramelised raisins to serve.  Makes 8

Photography: Chris Court

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