- 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
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.
To make filling, mix together brown sugar, rum essence and butter. Add raisins and stir well.
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.
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
Remove scrolls from oven and brush generously with glaze. Leave until cool enough to eat, but still warm.
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.