Rum & Raisin Wreath

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The heavenly smell of these scrolls baking in the oven will bring everyone to the kitchen! Enjoy with coffee as you unwrap gifts on Christmas morning.

Prep:
60 min
Cook:
25 min
Serves:
8

Ingredients

Dough
  1. 1 packet dry yeast
  2. 1 cup milk
  3. 1 tsp Queen Vanilla Bean Paste
  4. 60g butter
  5. 3 cups plain flour
  6. ¼ cup caster sugar
Filling
  1. 80g butter, soft
  2. 1 cup brown sugar
  3. 2 cups raisins
  4. 2 tsp Queen Natural Rum Essence
Glaze
  1. 2 tsp Dr. Oetker Gelatine Powder
  2. 2 tbsp water
  3. ¼ cup water
  4. ½ cup caster sugar
Topping
  1. 100g milk chocolate, melted
  2. 50g natural sliced almonds
  3. 50g dried cranberries

Method

  1. Step 1

    Combine milk, butter, vanilla and sugar in a saucepan over low heat and mix until dissolved. Set aside and allow to cool until lukewarm.

  2. Step 2

    Combine lukewarm milk mixture and yeast. Add flour and mix well to create a soft dough. Cover with a tea towel and leave for 30 minutes or until doubled in size.

  3. Step 3

    To make filling, mix together brown sugar, rum essence and butter. Add raisins and stir well.

  4. Step 4

    Once dough has risen, punch down and turn out onto lightly floured surface. Roll dough into a large rectangle then spread filling over dough. Carefully roll up and cut 4cm slices to make 8 scrolls. Arrange in a wreath shape on a tray lined with baking paper. Preheat oven to 180ºC. Cover scrolls and rest for 20 minutes to rise again. Bake for 20-25 minutes, turning half way, until golden on top.

  5. Step 5

    In the last five minutes of baking time, prepare glaze. Add gelatine powder to water and leave to bloom. In a small saucepan, combine sugar and water, bring to a gentle simmer. Once simmering, add gelatine and stir gently until
    combined.

  6. Step 6

    Remove scrolls from oven and brush generously with glaze. Leave until cool enough to eat, but still warm.

  7. Step 7

    Melt chocolate in microwave safe bowl in 20 second intervals, mixing in between. Drizzle over scrolls and sprinkle with almonds and chopped dried cranberries. Best eaten while still warm.