Recipe created for Rutherford and Meyer by Christall Lowe.
INGREDIENTS
1 packet (8g) instant yeast, or 2 Tbsp active yeast
1 ½ cups milk, warmed
4 cups (500g) high grade flour
¼ cup white sugar
½ tsp salt
100g butter, melted
1 egg, beaten
2 x 120g Fig and Orange paste
For Glaze:
1 Tbsp Fig & Orange paste
2 Tbsp boiling hot water
1 cup chocolate chips or chopped chocolate
1 Tbsp orange zest
For icing:
½ cup icing sugar
1 Tbsp freshly squeezed orange juice
METHOD:
If using active yeast, combine with warm milk in a medium-sized bowl, cover and leave for 5–10 minutes, until slightly bubbly. If using instant yeast, combine with the warm milk and continue with the rest of the method straight away — there’s no need to wait.
Sift flour into a bowl, add sugar, salt and mix to combine. Pour in milk and yeast mixture, melted butter & beaten egg and mix, until a soft dough forms.
Tip dough onto a lightly floured surface and knead for 10 minutes, until dough is soft and smooth.
Place dough in a bowl, cover and leave in a warm place for 1-2 hours, or until size has doubled.
When the dough is ready, tip onto a well-floured surface and roll into a rectangular shape, about 40cm x 30cm.
Heat Fig & Orange paste on low in a saucepan, stirring. Once melted, spoon over dough and add chocolate chips & orange zest.
Roll the dough lengthways into a log. Trim ends and slice into 12 equal sized pieces.
Grease a large baking dish and arrange scrolls evenly, cut side down. Cover the dish and leave to rise for 1-2 hours or until dish is full.
Preheat oven to 180c fan bake. Whilst oven is heating, soften 1 Tbsp of Fig & Orange paste and mix with 2 tablespoons boiling hot water to create a glaze, brush over scrolls evenly.
Place in oven and bake for 25-30 minutes, until golden.
Make icing by combining orange juice and icing sugar in a bowl. Drizzle over scrolls whilst still hot.
