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
- 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.
- 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).
- 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.
- 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.
- Place the butter, remaining sugar and extra rum in a medium bowl and mix to combine. Set aside.
- 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).
- 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.
- Brush the scrolls with egg and bake for 20–25 minutes or until cooked through. Set aside on the trays to cool.
- 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
© DONNA HAY GROUP
