These scrolls are best eaten warm while the chocolate is still melty. Make them ahead and gently reheat them in a low oven when you're ready to serve them. Make them as sticky as you like by upping the quantity of the glaze mixture.
- 200 ml lukewarm milk
- 1½ tsp dried yeast
- 400 gm plain flour, plus extra for dusting
- 1 egg at room temperature
- 120 gm softened butter, plus extra for greasing
- 100 gm brown sugar mixed with ½ tsp ground cinnamon
- 70 gm dark chocolate (66%-70% cocoa solids), coarsely chopped
- 90 ml pouring cream
- 2½ tbsp brown sugar
- 1 tbsp butter
- 1Stir milk and yeast in a bowl until yeast dissolves. Combine flour, egg and a pinch of salt in an electric mixer fitted with a dough hook, add yeast mixture and knead until a soft elastic dough forms (2-3 minutes). Transfer to a lightly buttered bowl, rub butter lightly over the top, cover with plastic wrap and stand to prove until doubled in size (1 hour).
- 2For sticky glaze, bring ingredients to the boil in a small saucepan, stirring occasionally to dissolve sugar.
- 3Line a 22cm-diameter springform tin with baking paper. Knock back dough and roll out on a lightly floured surface to a 35cm square, dusting lightly with flour if needed to prevent sticking. Spread butter evenly over dough and scatter with brown sugar mixture, then chocolate and roll away from you into a cylinder. Trim
ends, then cut into 5cm-thick pieces and space scrolls evenly, cut-side up, in prepared tin, cover with a tea towel and stand to prove until the sides of the scrolls are touching (45 minutes to 1 hour).
- 4Preheat oven to 190C and bake scrolls until golden brown (25-30 minutes). Stand for 5 minutes, then carefully invert onto a wire rack and turn scrolls upright. Brush with glaze, stand for 15 minutes, then serve warm. Scrolls are best eaten on the day they’re made, but can be stored in an airtight container for 1-2 days and warmed to serve.