Prune and Chocolate Breakfast Scrolls
Ingredients
Here's some stuff
1 package instant yeast
1/4 cup and 1 tablespoon sugar
1/2 cup whole milk, warm
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1 teaspoon salt
2 large eggs
1/2 cup unsalted butter, melted (1 stick)
Prune Chocolate Filling
8 ounces Verity Prunes
6 tablespoons hot water
1 tablespoon vanilla extra
2 tablespoons Satsuma mandarin zest
4 ounces dark chocolate, chopped
1 large egg, lightly beaten
Instructions
Prune Chocolate Filling
1. To make the prune filling, combine prunes, water, and vanilla in a food processor and puree until blended.
2. Transfer the prune puree into a lidded container and stir in the mandarin zest. Refrigerate until ready to use.
Morning Bun Dough
1. Pour milk in a small bowl and warm it in the microwave until lukewarm. Make sure the max temperature is 105-110 degrees. Add 1 tablespoon sugar and give it a quick stir before adding the yeast. Let mixture sit for 8 to 10 minutes, until foamy.
2. In a stand mixer fitted with the dough hook, combine flour, remaining sugar, salt, and stir until combined.
3. Add in the yeast mixture and eggs until the dough comes together in a soft mass, about 5 minutes.
4. Add the butter and beat until the dough is smooth and elastic, about 5 minutes, scraping down the sides of the bowl with a spatula as needed. Continue beating until the dough is smooth and stretchy, another 5 minutes.
5. Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it puffs and rises, about 2 hours. Gently press the dough down with your hands, re-cover the bowl and refrigerate overnight for the second proof.
6. Lightly flour a clean work surface. Tip the chilled dough onto it. Roll dough into a large rectangle about 6 by 18 inches.
7. Fold top third up over the middle third and then fold bottom third over as you would fold a letter. Wrap the dough in cling film and chill in the fridge for 15 minutes. Remove dough from the fridge and repeat the folding process two more times.
Morning Roll Assembly
1. Let the prune puree come to room temperature for about 30 minutes.
2. Roll dough into a 12 by 24 inch rectangle.
3. Spread the prune mixture over the dough, leaving a half inch border.
4. Sprinkle chopped chocolate over the prune puree.
5. Roll the dough starting at the long side so that you have a 24 inch log. Wrap the log in cling film and refrigerate for 15 minutes.
6. Preheat the oven to 350 degrees F.
7. Butter two 6-hole muffin pans or one 12-hole muffin pan.
8. Use a ruler as a guide to mark dough log into 12 even pieces.
9. Use either a serrated knife or dental floss to cut dough log into 12 pieces.
10. Place dough pieces into a muffin pan. Brush the tops of buns lightly with egg wash.
11. Bake buns for 23-25 minutes until gold brown and cooked through. Let them cool for 15 minutes before serving.
