Serve straight from the skillet and drizzle with a rich chocolate sauce. It’s packed full of sweetness everyone will love.
1.Combine sultanas and liqueur in a small bowl; set aside.
2.Combine milk, yeast and 1 tablespoon of the sugar in a small bowl; cover with plastic wrap. Stand bowl in a warm place for 10 minutes or until frothy. Stir in egg and egg yolk.
3.Place flour, salt, remaining sugar and the yeast mixture in a large bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed until just combined, then on medium speed for 5 minutes or until soft and elastic. With motor operating, gradually add cubed butter, a piece at a time, making sure the butter is incorporated before adding the next piece. Mix until dough is very smooth and elastic. Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough doubles in size (the temperature should not be too warm or the butter will melt and the dough will be greasy).
4.Meanwhile, combine filling ingredients in a small bowl.
5.Preheat oven to 200°C. Grease a 27cm (top measure) ovenproof frying pan (base measure 21cm); line base and side with baking paper. Drain sultanas; reserving 2 tablespoons of the liqueur.
6.Punch down dough with your fist. Knead dough lightly on floured surface until smooth. Place dough on a piece of floured baking paper; roll out into a 30cm x 45cm rectangle. Turn paper with dough, so that a long side of the dough is facing you.
7.Spread extra butter on dough; sprinkle evenly with drained sultanas and filling mixture. Using a lightly oiled knife, cut the dough into five equal strips.
8.Roll up the first strip, from the short side in front of you, like a swiss roll. Move the roll to the start of the second strip and continue rolling. Move to the third strip, rolling into one big spiral. Carefully place the dough spiral down in the centre of the frying pan. Place the remaining strips of dough, one at a time, around the centre spiral. Some of the filling will fall out as you do this, simply sprinkle it over the spiral.
9.Bake spiral for 45 minutes, covering with foil if browning too quickly, or until dough is cooked through. Leave in pan 5 minutes to cool slightly.
10.Meanwhile, microwave chocolate, cream and reserved liqueur in a medium microwave-safe bowl on HIGH (100%) for 1 minute or until melted and smooth. Cool 10 minutes.
11.Serve spiral straight from the pan, drizzled with warm chocolate sauce and vanilla ice-cream.
In step 3, combine ingredients in a large bowl with a wooden spoon to form a soft dough. Turn out onto a well-floured surface and knead for 5 minutes or until soft and elastic. Knead butter, piece by piece, into dough kneading well after each addition, until all the butter is incorporated and dough is smooth and elastic. Continue with instructions in step 3. Both ’00’ and bread flour have a higher protein content (12.5–14%) than regular plain (all-purpose) flour (10–12%), and it is this extra gluten (protein) which gives bread and yeasted cakes their structure. Both flours are sold alongside regular flour in supermarkets. See pages 80 & 81 for helpful step-by-step instructions. This recipe is best made on the day of serving. This impressive breakfast or brunch spiral is baked and served in an ovenproof frying pan – or as the Americans call it, a skillet.