600gstrong white bread flourplus extra for dusting
14gdried yeast
75gcaster sugar
90gunsalted butter
275mlwhole milk
1large egg
Filling
45gunsalted butter melted
100gcaster sugar
100glight brown sugar
1/2tspvanilla extract
200gchocolate chips
Icing
200gicing sugar
1 - 2tbspwater
Cocoa powder(optional)
Instructions
Sift the bread flour into a large bowl, and add the caster sugar and yeast
Mix so they are all even distributed
Rub the unsalted butter into the mixture until it resembles fine breadcrumbs – Like when making scones! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)
Heat the whole milk gently until warm, it should just about start steaming in the pan
Mix the warmed whole milk and the egg into a dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! Itshould spring back when touched (Like a cake does when cooked!)
Move to a lightly oiled bowl and cover with clingfilm – leave in a warm place and leave to rise for 1-2 hours (I made these on a relatively chilly dayso it took the full two hours)
Whilst the bread is proving you can make the vanilla sugar
Mix the caster sugar, brown sugar, and vanilla extract until a sand like texture is formed
Leave to the side
Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface - I rolled mine to 50cmX30cm. (20″X12″)
Gently brush the surface with the melted butter, then sprinkle on the vanilla sugar
Sprinkle on the chocolate chips so they are even across the dough
Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length)
Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)
Cover again and leave to rise for 1 hour – towards the end of the hour heat the oven to 180C
Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through!
Leave to cool
Once cooled, mix the icing sugar with the water and drizzle onto the sweet rolls (you can add cocoa powder for a chocolate drizzle!)
Notes
This recipe is inspired by many other different recipes I have tried and read over time, I’ve been baking these for a few years now so they have been tried and tested many a time!
These are best eaten on the day of baking, but they will last covered for a few days!