These Glazed Apricot and Chocolate Scrolls are absolutely delicious! So simple to make too.
I have been trawling through recipe books, handwritten notes and more to find new recipe inspiration and came across a recipe that looked so good that I wanted to recreate it for you using ingredients I have on hand.
This wreath shape is just so pretty and a great way to serve this dish. You could of course just pop them in a tin as you normally would side by side, but this is so easy.
The texture of the dough is like a scone, lovely and light and best eaten warm on the day you bake it, but still lovely the next day. There is no need for yeast or allowing the dough to rise so it is a nice easy process.
The ingredients are pantry basics, I tend to have these things on hand all the time, however the filling can be open to whatever combo you think would be nice.
The ingredients are as follows
Self Raising Flour
The recipe is broken down into two parts, preparing the dough then adding the filling. Both are easy!
To create the dough you combine the self raising flour and the cubes of butter and using your fingertips rub the butter into the flour until it is completely incorporated, this can take a little while. Then adding the sugar and mixing again.
Mixing the milk and the egg together first so that this is already well combined before pouring it into the flour. Initially I stirred this with a large wooden spoon to combine, then once almost combined I used my hands to bring it all together to form a ball of dough.
Next is to roll out the dough onto a well floured surface. This makes a big amount of dough so make sure you allow plenty of room. You want the dough to be only around 3-5mm high. Try and keep the shape as close to a large square as possible.
Once you have the dough rolled out add the melted butter, melted apricot jam then sprinkle over the chopped apricots and chocolate chips. Taking one side carefully and tightly begin to roll up the dough.
You will end up with funny looking ends, I just chop these off to make the scrolls look neat. Cut the pieces into 2.5cm slices. Add these to the prepared spring form tin overlapping them a you place them around the edge of the tin.
Glaze these with milk then baking these until they are golden brown all over and sound hollow to tap like a scone. Prepare the glaze while these cool in the tin.
Removing them from the pan can be a little tricky as they are soft and want to pull apart! The best way to do this is remove the top ring of the spring form tin, then using a plate placed on top of the scrolls tip them upside down, then peel off the base of the tin and the baking paper.
Then add a plate or a rack to the bottom and invert again so the scrolls are the right way up.
I then drizzle the vanilla glaze over the scrolls, I feel that the glaze is enough rather than a full icing as these are so sweet on their own. But the glaze adds moisture.
If you are a fan of scrolls and pinwheels check out some of my post popular recipes here, both savoury and sweet.
So onto the recipe for these delicious and pretty Apricot and Chocolate Scrolls
I cannot wait to hear what you think of this one, and what other ideas you come up with for the filling! This recipe was adapted from one found in the Super Cookery cook book.
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