Chocolate Cinnamon Scrolls (recipe)

This recipe is from The Big Book of Baking by Love Food. It's a pretty good basic baking collection with recipes from breads to biscuits to slices and tarts so if you're looking for a companion to help ease you into baking territory you'd want to start with a book like this. Of course there are about a million of them out there. I probably own about 7 basic baking compendiums similar to this one.

So anyway, onwards from the disclaimer.

DOUBLE CHOCOLATE SWIRLS  
(which sounds fancy but is basically a Nutella scroll)

INGREDIENTS: DOUGH
600g plain flour (if you have bread flour - use it, otherwise the regular stuff is fine also)
7g dried yeast
115g caster sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
85g unsalted butter
2 eggs + extra for glazing
300ml milk

INGREDIENTS: FILLING
6 tablespoons Nutella (or any generic hazelnut spread)
200g chopped milk chocolate (or you can mix it up and put dark or even milk if you are that way inclined)

METHOD: DOUGH

1. Mix together flour, yeast, sugar, salt and cinnamon in a large bowl
2. Melt butter in a pot over low heat then cool slightly
3. Whisk together the eggs and milk then whisk into the melted butter
4. Pour the butter mixture in with the dry ingredients and mix to form a dough
5. Knead on a lightly floured surface for 10 minutes (but quite honestly do as close to 10 as you can because the dough will be better off - ie smoother - for your efforts)
6. Place the dough into a lightly floured bowl, cover it with clingwrap and leave for 1 1/2 to 2 hours to rise (to help this process I generally fill up a large sink with hot water and put the bowl in there as opposed to sitting it out in the sun which is your other option)

METHOD: FILLING

7. Punch down the dough (literally punch it down so it's not just a massive air bubble of dough) and divide into 4 sections
8. Roll these out into rectangles. If you want to make lots of small scrolls roll the dough fairly long and thin, otherwise keep the dough a centimeter or so thick for larger scrolls.
9. Spread the dough with the Nutella and cover with 1/4 of the chopped chocolate (it'll make your life easier if you microwave to Nutella for 10 seconds or so before spreading)
10. Roll from the long end and cut into pieces
11. Place on a tray cut side down and brush with beaten egg
12. Bake for 12 - 15 minutes

Eating them warm is best so don't be afraid to pounce on them right after they're out the oven! Otherwise, microwave before eating or just eat them cool.

Until next time.