S'mores Swirl Rolls

Eve 02/11/14

S'mores in bread form! Enriched bread dough with digestive biscuits is rolled up with chocolate and marshmallows. Baked to perfection, these rolls are amazing!

You may think s'mores are a summer camp-time treat, but, for me, s'mores just scream cosy winter evenings. With the fire burning brightly in the sitting room, what else can you do but toast some marshmallows to make some sweet sandwiches?

S'MORES! Yes, sorry for shouting but come on; its s'mores in bread form! Sweet, divine and decadence, these swirl rolls are purely amazing. 

Btw - these are not health food but a little bit of what you want does you good!

Let's just take a minute to realise that today is the 2nd of November! A second ago, I swear it was the 1st of October; it has really flown by. Can you believe it is only 52 days until Christmas?! I seriously cannot believe it; in general, 2014 has been a pretty hectic and fast year. 

Things are going to be getting a lot more festive around here!

These rolls are perfect for a sweet breakfast or brunch, or even a satisfying afternoon snack with a big cup of steaming black tea. S'mores sounded like the perfect thing to put into bread form; digestive biscuits (graham crackers) in the bread dough and marshmallow and chocolate as the filling. One morning whilst flicking through Pinterest, I saw a cinnamon roll recipe and right underneath it was a picture of s'mores. 

Lightbulb moment!

S'mores swirl rolls; the best creation ever! 
(Creation, as I went to see Frankenstein at a theatre starring Benedict Cumberbatch (swooon) and Johnny Lee Millar. It was spellbinding!) 

I cannot stress enough how important kneading you dough is. I used to be very lazy and let my table-top mixer knead my bread dough with a dough hook for 5 -10 minutes and then just prove it as normal. Once I had baked the bread and had a slice, it was, well, quite disgusting...

There were lumps of flour in the dough and it just crumbled when sliced. I followed the recipe to a T and it was a disaster. 

The next time I made bread, I used the same recipe but this time, I hand kneaded the dough. This small change made the bread a gazillion times better!

 I find using a dough hook while making bread doesn't knead the dough that well at all compared to using you hands. The hook can't manipulate the dough like you hands can so the loaf will have a denser texture, making the proving time longer. Also, using your hands while knead is very therapeutic (for me). After a hard days of work you might need to take out you stress on something. Take it out on to the dough.  
Bread dough will benefit hugely from punches and hits as well as kneading and stretching. This is why I love hand making bread.

I do recommend knead with your hands 100%. Even if you are not confident with your kneading technique, just take some time to practice on the dough.

Milk, an egg, a smidgen of butter and sugar takes a regular bread dough to the next level; these magic ingredients help tenderise the dough, giving a soft and pillowy texture, just what we need for these rolls. What sets these rolls apart from the regular s'mores rolls is that the digestive biscuit is actually in the dough instead of being in the filling!

The biscuits in the dough add flavour, colour and tenderness as well. Just blend the biscuits up finely and add to the mixture. 

The filling is a mixture of mini marshmallows and milk chocolate as well as a sprinkling of hot chocolate powder, which enhances the chocolate flavour. By melting half of the marshmallows with a little bit of the chocolate and a splash of milk, this creates a silky sweet, chocolate fudge like sauce. Once the sauce is chilled, spread it over the dough and scatter over the rest of the mallows, chocolate and chocolate powder. The sauce gives the filling something to adhere to, making a delicious swirly roll with a lot of flavour. 

When these are baking, don't be worried about the filling bubbling out of the swirl and whatever you do, don't touch it! It is mega hot!  

S'mores Swirl Rolls
Posted by Eve
Makes 10-11 rolls

    For the dough
    • 300g strong white flour
    • 100g digestive biscuits or graham crackers, blended until very fine crumbs
    • 1/2 tsp. salt
    • 1 packet (approx 7g) dried quick yeast
    • 50g caster sugar
    • 1 tbsp. butter, softed
    • 1 egg
    • 170ml milk, warmed slightly, I used semi skimmed

      For the filling
      • 100g mini marshmallows
      • 100g milk chocolate, chopped into small-ish chunks
      • 1 tbsp. milk
      • 1 tbsp. drinking chocolate

        1. Put the flour, biscuit crumbs, salt, yeast and sugar into a large bowl and mix with your fingers or a spoon. In a separate jug, whisk together the oil, egg and milk until uniform. Pour the wet mixture into the dry and stir together until a dough has formed.
        2. Turn the dough out on to a clean surface and knead by hand for a good 7-10 minutes until the dough has changed from stiff to smooth and elastic. Place the dough into an oiled bowl and cover with clingfilm. Leave to prove for 60 minutes until doubled in size.
        3. Lightly grease a 25cm cake tin or a large deep rectangular ceramic dish with butter.
        4. Put 50g of the marshmallows and 25g of the chocolate into a heat-proof bowl with the milk. Set over a pan of simmering water, make sure the water does not touch the bowl. Heat until melted and smooth. Take of the heat and set aside to cool. 
        5. Once proved, carefully turn the dough out on to a clean surface. Very gently, roll the dough out into a large rectangle with a rolling pin until 0.5 cm-1cm thick. Spread the slightly cooled marshmallow mixture over the dough. Scatter over the remaining mallows and chocolate evenly and sprinkle over the drinking chocolate. With the longest end of the dough facing you, roll up the dough like a Swiss roll, rolling tightly but gently. 
        6. Using a sharp knife, slice the roll into 10-12 equal rounds and place, swirl side up, into the prepared dish. Cover the rolls with clingfilm and leave to prove for 20-30 minutes.
        7. Preheat the oven to 180c/ 170c fan/ gas mark 4.
        8. Cover the rolls with tin foil and bake for 30 minutes until lightly golden brown and set to touch. Leave to cool in the tin.
        9. When the rolls are still warm, dust them with some icing sugar. Eat straight away.