How to cook chocolate scrolls

Put yeast, one teaspoon of sugar and the water in a bowl. Give it a quick stir and leave for ten minutes until it froths up.

While waiting for your yeast, heat the milk in a saucepan until it "scalds". This is when it starts steaming but not boiling, when the skin forms on top. Take it off the heat once it's scalded.

Frothy yeast!

Add milk, eggs, sugar and butter into the yeast. Make sure the milk and butter isn't so hot that it cooks the eggs.

Mix and start adding flour one cup at a time.

About three cups in...starting to come together!

A nice light elastic dough. Form into a mound like this and cover with a tea towel. Put somewhere warm (like a windowsill) until it doubles in size. Takes mine about 40 min.

Risen dough

Punch the air out and knock it back (knead it a little). Cover and leave to rise again.

Ready to rise again...

Risen!

Put it on a floured board and knead a little. You can see my highly technical rolling pin, a bottle of butterscotch schnapps!

Roll it out quite thin

Spread Nutella on it as if you're making pizza.

Chop your snickers.

Sprinkle snickers on dough

Roll it up...

Rolled!

Cut the roll and place into tray...it looks ugly but will be delish! I had leftover so I just decided to do it as a little loaf.

Leave them to rise again (last time I promise) until they are nice and snug in pan.

Pop into the oven at about 180 Celsius for around half an hour. Enjoy!