- 60 min
- 25 min
- 1 packet dry yeast
- 1 cup (250ml) milk
- 1 tsp Queen Vanilla Bean Paste
- 60g butter
- 3 cups (450g) plain flour
- ¼ cup (55g) caster sugar
- 80g butter, soft
- 1 cup (160g) brown sugar
- 2 cups (320g) raisins
- 2 tsp Queen Natural Rum Essence
- 2 tsp Dr. Oetker Gelatine Powder
- 2 tbsp water
- ¼ cup (60ml) water
- ½ cup (110g) caster sugar
- 100g milk chocolate, melted
- 1/2 cup (60g) natural sliced almonds
- 1/3 cup (55g) dried cranberries
Method - Filling
To make filling, mix together brown sugar, rum essence and butter. Add raisins and stir well.
Method - Dough
Combine milk, butter, vanilla and sugar in a saucepan over low heat and mix until dissolved. Set aside and allow to cool until lukewarm.
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.
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 (fan forced). Cover scrolls and rest for 20 minutes to rise again. Bake for 20-25 minutes, turning half way, until golden on top.
Method - Glaze
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.
Remove scrolls from oven and brush generously with glaze. Leave until cool enough to eat, but still warm.
Method - Topping
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.