Chocolate, Coffee & Raisin Rolls
· 1 cup seedless raisins
· ¼ cup freshly brewed strong coffee
· 1½ cups self-raising flour
· ½ cup plain flour
· A pinch of salt
· 80g butter, softened slightly, cubed
· 2tbsp caster sugar
· ½ cup thin (pouring) cream
· 1/3 cup milk, plus extra for glazing
· 150g good-quality dark chocolate, chopped
For coffee icing:
· 1 cup pure icing sugar
· 1tbsp freshly brewed strong coffee
Preheat the oven to 180°C. Line a large baking tray with non-stick paper. Put the raisins and coffee in a small saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes or until almost all the liquid has been absorbed. Drain the raisins and set aside. Sift both the flours and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre. Combine the milk and cream, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about six times) to bring it together in a smooth ball. Use a lightly floured rolling pin to roll the dough into a rectangle about 32x28cm. Sprinkle the dough with the chocolate and then the soaked raisins, leaving 1cm of border. Starting from a long side, roll up the dough to form a log. Cut in half and then place both logs on the lined oven tray, leaving enough room between each for spreading. Brush the surface of the logs with the extra milk to glaze.
Bake in preheated oven for 40 minutes or until golden and cooked through and the logs sound hollow when tapped on the base. Remove from the oven and transfer the logs to a wire rack to cool. To make the icing, put the icing sugar in a medium bowl and stir in the coffee to make a smooth pouring consistency. Drizzle over the cooled logs. Set aside for 15 minutes, or until the icing sets, before slicing.
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