These are like Danish Pastries, but I don't like raisins, so this is my version.
preheated oven, 190C 375F GM5
- 225g or 8oz strong white bread flour and some spare
- ½ teaspoon salt
- 1 sachet easy blend dried yeast
- 25g or 1oz butter, cut into small pieces
- 1 egg, beaten
- 125ml or 4 fl oz warm milk
- 70g or 2½oz butter, softened
- 2 teaspoons ground cinnamon, a generous 2 teaspoons, say 4 or 5 :-)
- 50g or 1¾oz soft brown sugar
- 100g or 3½oz plain chocolate chips (I just use an entire packet, but if you chip it yourself this may not be a very helpful amount) Some very strange and peculiar people may choose to use raisins or nuts instead, but as these don't melt they should only use 50g or 1¾oz.
- maple syrup
- Sieve the flour and salt into a mixing bowl. Stir in the yeast.
- Rub in the butter.
- Make a well in the centre of the flour mixture.
- Pour in the egg and milk.
- Mix the ingredients together to make a dough, kneading only slightly. You will probably need to add more flour to make the dough stop sticking to everything.
- Place the dough in a greased bowl, cover with a very damp cloth (helps make rolls softer) and leave to rise in a warm place for about 40 minutes or until the dough has doubled in size. (If in cold student digs, make a nest out of a hot water bottle, blanket or towel and a box big enough for bottle and bowl.)
- Lightly grease baking tray.
- Knock back the dough by kneading lightly for a minute.
- Roll out the dough with a rolling pin to make a roughly rectangular shape between half a centimetre and a centimetre thick.
- To make the filling, cream together the butter, cinnamon and sugar until light and fluffy.
- Spread the filling over the dough, leaving a 2cm gap along one of the longer edges (to stick to the dough when rolled up).
- Sprinkle the chocolate chips over the cinnamon paste. I do this fairly thickly.
- Roll up the dough like a swiss roll, starting at the long edge that is covered in filling. Press down to seal - this should be on the long edge where you left the gap without filling so it would stick okay. (Note: swiss rolls are not moulded in a spiral shaped cake tin, no matter how twisted your brain is.)
- Cut the roll into about 12 slices with a sharp knife.
- Places the slices on the baking tray, cover with a wet cloth and leave in a warm area for 30 minutes
- Bake in a preheated oven, 190C 375F GM5 for 20-30 minutes or until well-risen.
- Drizzle with maple syrup while still hot and leave to cool before transferring to a wire rack.
- Serve while warm (but not hot, as the chocolate stays very hot for ages) or once cooled.
This page was last updated by Mad Hatter
on 8th January 2002.