Kids' Chocolate Rolls

(A)
200g high-protein flour
25g plain flour
3g salt
1 tbsp milk powder
40g castor sugar
3g instant yeast

(B)
120ml water
25g butter
Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl. Add in water and knead until a dough is formed. Add butter and continue to knead until dough is smooth and pliable. Cover dough with a damp tea towel and set aside for 40 minutes or until doubled in bulk.

Chocolate Dough
(A)
200g high-protein flour
25g superfine flour'
40g soft brown sugar
3g instant yeast

(B)
30ml milk
100ml lukewarm water
1/8tsp coffee paste
1/4tsp chocolate paste

(C)
25g butter
Combine ingredients (A) in a mixing bowl and add ingredients (B). Knead into a dough. Add butter and knead until dough is smooth and pliable. Cover dough with a piece of damp tea towel to rise for 35-40 minutes or until doubled in bulk.

Filling
1 tbsp softened butter
1 tbsp icing sugar
1 tsp cinnamon powder
10g sultanas
10g almond nibs

Topping
1 egg lightly beaten
Some sesame seeds

Mix the butter, icing sugar and cinnamon powder together for the filling. Roll out plain dough into a rectangle of less than 0.5cm thickness. Brush with half the butter filling mixture. Sprinkle over with sultanas.

Roll out chocolate dough into a rectangle and place on top of plain dough. Brush with remaining softened butter filling mixture. Top with almond nibs.

Roll up the 2 layers of dough tightly Swiss Roll style. Cut into 3cm rounds. Place the rounds on a greased tray. Leave aside to rise until the rolls have doubled in size. Lightly brush with beaten egg and sprinkle some sesame seeds over.

Bake at 190 degrees C for 20-25 minutes or until well risen.