Friday, 12 May 2017
CUSTARD SCROLLS...with choc chips
500 grams plain flour
70 grams sugar
50 grams butter, melted
300 mls milk
2 teaspoons dried yeast
1 heaped teaspoon bread improver
finely grated rind 1 lemon
1/4 teaspoon salt
100 grams choc chips
line a large baking tray with baking paper.
FOR BREAD MAKER.. place the milk, sugar, butter, rind, salt flour, bread improver and yeast in this order into the bread machine. set on dough setting. if dough hasn't doubled in size, place in a warm spot and let finish doubling.
make the custard and follow the rest of the directions.
USING AN ELECTRIC MIXER....warm a little of the milk in a jug in the microwave. mix in the yeast plus 2 teaspoons of the sugar. let sit for 10 minutes.
in a bowl place the rest of the milk, the sugar, butter,
lemon rind and salt. add the yeast mix.
place the flour into the bowl of an electric mixer. add the
liquid ingredients. using a dough hook, knead the dough for
place the dough into a clean bowl, cover with a teatowel and
let rise, in a warm spot until doubled in size.
make the custard while the dough is rising.
250 mls milk
2 tablespoons custard powder
1 tablespoon sugar
in a pot, whisk the custard powder together with the milk until well combined. add the sugar.
on low heat, bring the custard to the boil, stirring.
remove from heat.
place the custard into a small bowl and cover the surface
with plastic wrap to prevent a skin forming.
WHEN THE DOUGH IS READY....tip it on to a lightly floured
board and roll out a rectangle 5 mm thick.
spread the custard over the top of the dough. sprinkle with
the chocolate chips.
roll up tightly, like a swiss roll, starting on the long side
of the dough.
using a sharp knife, cut the roll into 12 equal slices.
place the slices on the baking tray, leaving room to spread,
cover and let rise until doubled in size.
heat oven to 180 c.
brush with milk and cook for approx. 15 minutes.
eat warm or cold sprinkled with icing sugar.