Name: Chocolate, hazelnut & pear scrolls
Prep time: 25 min
Cook time: 45 min
Yield: 8
Ingredients: 3 eggs, beaten lightly; 1 cup {250ml} milk; 125 g {4 ounces} butter, chopped; 2½ teaspoons {9g} dried yeast; 1/3 cup (75g)caster sugar; 4 cups (600g) plain (all-purpose) flour; 1 cup (330g) chocolate hazelnut spread; 1 large pear (330g), peeled, sliced thinly; ¼ cup (90g) honey, warmed; 180 grams dark {semi-sweet} chocolate, melted; ¾ cup (180ml) pouring cream; 2 tablespoons roasted hazelnuts, chopped coarsely

Instructions

Heat milk in a small saucepan over low heat until just warm; remove from heat. Add butter; stir until melted. Add yeast and 1 teaspoon of the sugar; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
Place flour and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture and egg to bowl; mix on low speed until just combined. Increase speed to medium; knead for 4 minutes or until dough is soft and elastic – dough may
be a little sticky at this stage. Cover bowl with plastic wrap; stand in a warm place for 40 minutes or until dough is doubled in size.
Preheat oven to 200°C/400°F. Grease a deep 28cm {11¼-inch} round cake pan; line base and side with baking paper.
Punch down the dough with your fist. Knead dough lightly on floured surface until smooth. Place dough on a large sheet of floured baking paper; roll out to a 30cm x 50cm {12-inch x 20-inch} rectangle. Turn paper with dough so that a long side of the dough
is in front of you.
Spread chocolate spread over dough. Using a lightly oiled knife, cut the dough crossways into eight equal strips. Roll up one strip, from short side, into a scroll; place in centre of pan. Repeat rolling with remaining strips. Carefully place remaining scrolls around the outside of the centre scroll, pinching the ends to join. Place pear slices between scrolls. Cover with a clean tea towel. Stand pan in a warm place for 20 minutes or until dough is almost doubled in size.