Choc sultana roulade

Instructions

1. Heat 350ml water to quite hot, tip in sultanas, cover and let the sultanas plump up for at least 10 minutes. Strain and reserve liquid till cool to lukewarm.
2. Mix flour with instant dry yeast in a large bowl. Make a well in the middle, pour in the lukewarm sultana water and mix into a rough dough. Cover for one hour.
3. Add salt and the plumped sultana to the dough, lightly knead by hand till combined. Cover and leave in warm place till dough doubles in size, approx. 40 minutes.
4. Get the dough out and cut into 2 equal portions. Roll one portion into retangular shape about 1cm thick, or as thin as you can get. Brush surface with some egg wash, sprinkle cinnamon sugar, and then a generous amount of crushed/chopped chocolates (and nuts too if using). Then pick up one end of the dough and roll the whole retangle into a log, place on a tray, seam-side down.
5. Follow the same steps for the other portion of dough. Cover with a damp tea towel till it doubles in size again, approx. one to one and a half hours.
6. Brush top of the log with egg wash and bake in preheated oven (fan forced) of 180C for 25 minutes.
7. Remove and place on a wire rack till cool enough to touch, cut the log cross section and serve!