80 g pitted prunes
20 g Maggie Beer Vino Cotto
250 g bread flour
4 g dried yeast
6 g salt flakes
8 g caster sugar
125 g whole eggs
35 ml milk
150 g unsalted butter, diced and cold
50 g unsalted butter, softened
50 g caster sugar
1 egg at room temperature
50 g ground almonds
12 g Dutch-processed cocoa powder
25 g 70% dark chocolate, grated
1 egg yolk
2 tbsp full cream milk
2 tbsp Maggie Beer Apricot Jam
- Combine in a container with a lid, cover and leave to soak overnight. The next day, cut into 1cm dice or strips.
- Place the flour, yeast, salt and sugar in the bowl of an electric mixer. Using the dough hook, mix for 2 minutes on medium speed.
- In a jug combine the eggs and milk, add to the flour mix and work for 5-8 minutes or until a smooth dough is formed.
- While mixing, add the diced butter, and mix for 3-4 minutes or until smooth, shiny and all of the butter is incorporated.
- Turn onto a floured surface and knead to a smooth ball. Place in a lightly floured bowl, cover the surface of the dough with cling film (so no air can touch the dough) and place into the refrigerator for 3-4 hour to rise and allow the butter in the dough to firm up.
- Place the butter and sugar into the mixing bowl of an electric mixer, using the paddle beat on medium speed until light and creamy.
- Add in the egg, followed by the remaining ingredients, beat until combined and smooth.
- Transfer to a clean bowl, cover with cling film and refrigerate until needed.
- Remove the brioche dough from the refrigerator, working quickly on a cold surface; roll into a rectangle approximately 30x20cm.
- Spread the frangipane mix evenly over the centre of dough, leaving a 3cm border clear. Scatter the prunes evenly over the top of the frangipane then roll along the short edge to form a scroll.
- Transfer to a clean tea towel or kitchen roll and wrap tightly to hold the shape. Refrigerate until firm to the touch, approximately 2 hours.
- Remove the scroll from the tea towel and place onto a chopping board. Using a serrated knife cut into 16 rounds, approximately 3cm thick and 6cm in diameter.
- Place onto a paper lined Baking tray, leaving space for the scrolls to prove evenly.
- Mix together the egg yolk and milk then brush over the scrolls using a pastry brush. Select the Prove Yeast Dough function and prove for 15 minutes, following the prompts. Alternatively leave in a draft-free part of the kitchen for 30 minutes until roughly doubled in size.
- Remove the tray from the Oven and pre-heat on Moisture Plus with Fan Plus at 200°C with 2 bursts of steam.
- When the Oven has reached temperature and the scrolls are roughly doubled in size place into the Oven on shelf level 2.
- Release the bursts of steam as follows:
- First burst of steam: immediately
- Second burst of steam: after 6 minutes Bake for 10–15 minutes until golden and cooked through.
- Heat the jam in a small saucepan over low heat, Induction setting 1, until runny.
- Remove the scrolls from the Oven and transfer to a wire rack, while cooling use a pastry brush to glaze with the melted jam. Serve warm.