Sticky Chocolate and Fruit Mince Scrolls
Start Christmas morning right with these decadent spiced sticky buns baked in cast iron.
Makes: 7
INGREDIENTS
DOUGH
3¼ cups high-grade flour
1½ teaspoons instant yeast
⅓ cup caster sugar
¼ teaspoon salt
1 cup milk, warmed
2 large eggs
1 teaspoon vanilla extract
125 grams butter, very soft but not melted
FILLING
80 grams butter, softened
½ cup brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup good-quality fruit mince
80 grams dark chocolate, roughly chopped (72% cocoa)
¾ cup purchased dulce de leche mixed with 2 tablespoons whisky
EQUIPMENT: Dutch oven, we used Ironclad's The Old Dutch.
METHOD
DOUGH: Mix the flour, yeast, sugar and salt in a stand mixer. Whisk the milk, eggs and vanilla together, then pour in. Beat to combine, then gradually add the butter. Mix for 8 minutes to make a soft dough that comes away from the sides. Put in a large, greased bowl, cover and chill for 12-24 hours.
FILLING: Beat the butter, sugar and spices until pale and creamy. Stir in the fruit mince. Set aside.
Preheat the oven to 180°C fan bake. Lightly grease and line an Ironclad Old Dutch Oven.
TO ASSEMBLE: Roll out the dough on a lightly floured bench to a 30cm x 40cm rectangle. Spread with one-third of the filling. Fold one of the short sides over two-thirds of the filling. Fold the remaining short side over the top. Roll out to 30cm x 40cm again. Spread with half the remaining filling. Fold into thirds again and roll back out to 30cm x 40cm. Spread with the remaining filling and sprinkle with the chocolate. Drizzle over 3 tablespoons dulce de leche. Starting from a long edge, roll the dough up and cut into 7 pieces. Spread 3 tablespoons dulce de leche over the base of the dutch oven. Top with the rolls. Cover and set aside for 15 minutes. Bake for 35 minutes, or until golden and cooked. Cool for 30 minutes. Drizzle with more dulce de leche, then remove from the pan. Serve warm.
Visit ironcladpan.com to view the full range of Ironclad products including great gift ideas for Christmas.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.