Sticky Chocolate and Fruit Mince Scrolls

, from Issue #106. November, 2022
Sticky Chocolate and Fruit Mince Scrolls

Start Christmas morning right with these decadent spiced sticky buns baked in cast iron.

Makes: 7


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

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.


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.

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