Inca Berry Brew Choc Scroll Loaf
I discovered Inca berries at my local whole food supplier…and I am LOVING them…they are a tart little version of a raisin, sour, filled with little seeds, quite palatable on their own…and I discovered quite good for you…well, very good for you actually! I have always loved Cape gooseberries (which is the fresh version of Inca berries) and knowing they are good for me just makes them even better.
If you cannot source the inca berries, by all means go with dried cherries or any dried fruit of your choice.
Using Brew Choc in this recipe is also a key health point with this recipe too. Brew Choc is packed with iron, magnesium and antioxidants. Plus it is chocolatey delicious with nothing added to detract from all that goodness. You will just love the fragrance as this cooks. It is delish!
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Need
-
The Dough
- 30 Grams Yeast-fresh or 2 tsp dried
- 20 Grams raw caster sugar BUY
- 300 Grams milk
- Pinches pink salt flakes BUY
- 500 Grams bakers or strong flour
- 20 Grams Malt Powder or milk powder BUY
-
Filling
- 70 Grams raw caster sugar BUY
- 1 Tablespoon vanilla bean paste BUY
- 1 cinnamon stick(s)
- 1/2 Teaspoon cardamom seeds
- 50 Grams Brew Choc dry granules BUY
- 50 Grams cacao nibs BUY
- 70 Grams butter BUY
- 75 Grams Inca berries, (dried Cape gooseberries)
- 75 Grams dried cherries or craisins
- pure maple syrup to glaze
Do
- 1
Place yeast, sugar and milk into Thermomix bowl and warm 2 min/37ºC/speed 2.
- 2
Add salt, flour and malt and blend 10 sec/speed 6.
- 3
Knead 3 min/Interval. Turn onto floured Silpat mat and knead by hand into a tight ball. Wrap and prove until doubled.
- 4
To make filling place sugar, vanilla bean paste, cinnamon stick and cardamom seeds into clean Thermomix bowl and blend 10 sec/speed 10. Add cacao nibs and butter and blend 8 sec/speed 6.
- 5
When dough has doubled, divide into two portions.
- 6
Roll one piece of dough out into a large rectangle, about 1 cm thickness.
- 7
Spread 1/2 the filling mixture over, sprinkle with half the berries and cacao nibs and roll up, long side. Tuck ends of dough in and transfer to a paper lined baking tray.
- 8
Repeat with remaining half of dough and mixture.
- 9
Prove again for at least 30 minutes until risen and fragrant.
- 10
Preheat oven to bread setting 200ºC. (This is generally a non fan forced setting if you don't have a bread setting.)
- 11
Bake 15-20 minutes until golden. Brush with maple syrup whilst still hot.
- 12
Slice and serve with lashings of butter….try honey or maple butter for a real treat.
- 13
Freeze one loaf unbaked if desired without second proofing. Bring to room temperature before baking as usual.
More
Will keep in the freezer up to a month.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
