Makes 9 swirls
400g strong white bread flour
14g dried yeast
1 tsp salt
2 tbsp custard powder
150g icing sugar
50ml strong coffee
75g softened butter
75g dark chocolate chunks
Mix the flour, yeast, salt, custard powder and sugar in a mixing bowl.
Make a well in the middle and pour in the milk.
Using your hand in a claw shape, roll your hand around the bowl until you form a soft ball of dough.
Transfer the dough onto a lightly floured work surface and knead for 5-10 minutes.
Return the dough into the mixing bowl, cover and leave to prove for 1 hour.
When the dough has doubled in size, scoop it out and knock out the air.
Roll the dough out into a rectangle, approximately 2cm thick.
Brew some strong fresh coffee and add to the icing sugar to make an icing (drink the rest).
Mix the icing and softened butter, then spread it across the rolled out dough.
Sprinkle with dark chocolate and walnuts evenly and then roll up into a Swiss roll.
Pre-heat the oven to 180c.
Cut the roll into nine portions and place in a non-stick square baking tin.
Bake the rolls for 25-30 minutes until golden and crisp.