Chocolate, Coffee & Raisin Rolls

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Prep 30min (+30min standing time)
Bake 40min
Makes about 24 

Even though these rolls are based on a scone dough, they resemble more a cakey biscuit. Confused? Just go ahead and bake them, you won't be disappointed… And you'll probably find yourself sneaking an extra slice!


170g (1 cup) seedless raisins
60ml (¼ cup) freshly brewed strong coffee
225g (1½ cups) self–raising flour
75g (½ cup) plain flour
Pinch of salt
80g butter, softened slightly, cubed
2 tablespoons caster sugar
125ml (½ cup) pure (pouring/thin) cream
80ml (⅓ cup) milk, plus extra for glazing
150g good-quality dark chocolate, chopped

Coffee icing
125g (1 cup) pure icing sugar
1 tablespoon freshly brewed strong coffee

  1. Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with non–stick baking paper.
  2. Put the raisins and coffee in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside for 15 minutes or until almost all the liquid has been absorbed. Drain the raisins and set aside.
  3. 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.
  4. 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 6 times) to bring it together in a smooth ball. Use a lightly floured rolling pin to roll the dough into a rectangle about 32 x 28cm. Sprinkle the dough with the chocolate and then the soaked raisins, leaving a 1cm 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.
  5. 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.
  6. To make the Coffee 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.
Baker's Tips
  • These rolls will keep in an airtight container at room temperature for up to 4 days.

This recipe is from Anneka's SBS Food column, Bakeproof: Scones.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.