Chocolate Rum And Raisin Scrolls With Cream Cheese Icing
To satisfy your sweet tooth, try out Donna Hay's delicious chocolate rum and raisin scrolls.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Stand mixer
- Rolling pin
- Kitchen scale
- Pastry brush
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Chef's knife
- Cutting board
Ingredients
- 2¼ cups (335g) raisins
- ⅓ cup (80ml) dark rum
- ½ cup (110g) caster (superfine) sugar
- 100g unsalted butter, chopped and softened
- 1 teaspoon dark rum, extra
- 1 egg, lightly beaten
- 1 cup (250ml) milk
- 50g unsalted butter, chopped
- 3¼ cups (485g) plain (all-purpose) flour, plus extra for dusting
- ¼ cup (25g) cocoa powder
- 1 egg
- 2¼ teaspoons dried yeast
- 125g cream cheese, softened
- ½ cup (80g) icing (confectioner’s) sugar
- 2 teaspoons milk
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