These Custard and Raspberry Scrolls are a refreshing twist on traditional sweet scrolls. The dough is filled with homemade vanilla custard, frozen raspberries and white chocolate. This dream combination is both creamy and refreshing and I know you and your whānau (family) will absolutely love these. So let's bake together!
Porotiti (scrolls) are one of my favourite breads and these Custard and Raspberry Scrolls are flavour and texture perfection! Generally people are drawn to a classic porotiti (scroll) but today we are sidestepping the classics and are turning to a fresher flavour profile. Oh yeah! Now that I have your attention, let's take a look.
More porotiti (scrolls):
The cinnamon scroll recipe in my Whānaukai Cookbook has been a favourite for many years because so many of you have made them. Following strongly behind are my Sticky Maple and Pecan Scrolls or my Gingerbread Scrolls. Which recipe will you try?
Videography and photography taken by Sarah Henderson.
Custard and Raspberry Scroll Ingredient Tips:
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Vanilla: Use any vanilla in the pokenga (dough) and kahitete (custard).
- Sugar: Use huka hāura (brown sugar) or huka mā (white sugar) in the dough.
- Mandarin: Mandarins or oranges can be used in this recipe. The citrus cuts through the creaminess and adds a delicious depth of flavour.
- Raspberries: Frozen or fresh is fine to use here. If using frozen, defrost for 15 minutes before using adding them to the dough.
- White chocolate: Drops, chips or finely cut chunks can all be used so choose what you love. Caramelised white chocolate would also be delicious.
Expert Advice:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
Follow the kneading times as they are written because the gluten needs time to develop properly. If you need some more tips, check out this How to Knead Dough post.
When hand kneading use the palm of your hands, not your fingers. The dough and hands seem to get much stickier when it is worked like that, so work those palms in to the dough.
Try and use a tray 25cm x 35cm so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise up, yielding a soft bun. If the tray is too large, the scrolls will rise outwards making them dryer and not as tall and fluffy.
Step by Step Instructions for Custard and Raspberry Scrolls:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Activate the Yeast:
Add the miraka (milk), wai wera (hot water) and huka hāura (brown sugar) in to a large bowl.
Stir it together with a whisk until the huka (sugar) has dissolved.
Add the īhi (yeast) and stir again.
Leave for 5 minutes until the īhi (yeast) has activated and has floated to the top.
2. Add the remaining Ingredients:
Add in the hēki (egg), puehu parāoa kounga (high grade flour), tote (salt), pata kūteretere (softened butter), kiri manarini (mandarin zest) and wai manarini (mandarin juice).
Using a bread and butter knife, mix it all together until a dough forms.
3. Knead the Dough:
Once the dough is roughly incorporated it is time to knead the dough.
If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 - 10 minutes on low-medium speed.
If you are kneading by hand, add the dough to a lightly floured table. Knead the dough with the palms of your hands (not your fingers) for 12-14 minutes. Try not to add any extra flour.
4. First Rise:
When the dough is lovely and stretchy (see the video for reference), mould it in to a ball and add it to a clean bowl.
Cover with a tea towel or bowl cover. Rise for 1 ½ - 2 hours or until the dough has double in size.
Prepare the kahitete (custard) as the dough rises.
5. Prepare the Eggs:
Add the huka one (caster sugar), puehu kahitete (custard powder or cornflour), tote (salt) and hēki (eggs) in to a heat-proof, medium bowl.
Whisk until combined and smooth.
6. Heat the Milk:
Add the miraka (milk) in to a pot and set it over low-medium heat. Heat it until steaming but not boiling.
7. Combine the Egg Mixture and Milk:
Remove from the heat and slowly pour it in to the egg mixture, a little at a time as you whisk continuously. Once it has all combined, pour it all back in to the pot.
8. Heat the Custard until thick:
Return the pot to a low - medium heat. Stir continuously until thick.
Remove from the heat and stir through the wanira (vanilla) and pata (butter). Mix until smooth.
Cover and leave to the side to cool.
9. Prepare the Tray:
Line a 30 cm x 25 cm tray with baking paper.
Note: Try and use this size tray. If the scrolls are close-ish together on the tray they will rise better and yield a better scroll.
10. Roll out the Dough:
Once the dough has risen, lightly flour a table or bench.
Roll out the risen dough in to a 30 cm x 40 cm rectangle.
11. Add the Filling:
Spread over the cooled kahitete (custard), leaving a 1 cm border clear of the mixture.
Next crumble over the rahipere (raspberries) in an even layer and then sprinkle over ¾'s of the tiakarete mā (white chocolate).
12. Roll up the Dough:
Pōkaia te pokenga (roll up the dough).
Cut it in to 12 even pieces and add to the prepared tray. Make sure the scrolls are evenly spaced apart to allow for rising.
13. Second Rise:
Cover and rise again for 45 minutes.
As they rise, preheat the oven to 170 °C.
14. Bake the Custard and Raspberry Scrolls:
Once the scrolls have risen, place them in the oven.
Bake for 25 - 30 minutes.
15. Melt the extra White Chocolate:
As the porotiti (scrolls) bake, melt the remaining tiakarete mā (white chocolate) and miraka (milk) together.
Drizzle over the warm scrolls and eat them immediately while the flavours are at their best.
16. Serve the Scrolls:
Porotiti (scrolls) are always best eaten straight from the oven or on the same day. If you happen to have any left over, store them in a plastic bag.
They will keep for a couple of days and can be brought back to life by gently warming or toasting them.
Need some more
Bread Recipes?
Take a look at these, there are so many flavours to try!
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Custard, Raspberry and White Chocolate Scrolls - Porotiti Kahitete, Rahipere me te Tiakarete Mā
Equipment
- 1 Rākau Pokepoke (Rolling Pin)
Ingredients
The Dough - Te Pokenga
- 1 C (250 ml) miraka aromahana (lukewarm milk)
- ⅓ C (85 ml) wai wera (hot water, from the tap)
- ¼ C (50 g) huka hāura (brown sugar)
- 4 small teaspoon (12 g) īhi horo (instant yeast)
- 1 hēki iti (small egg, size 6)
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 teaspoon tote (salt, fine)
- 60 g pata kūteretere (softened butter)
- Kiri manarini (mandarine zest, of one mandarin or half an orange)
- 1 ½ tablespoon wai manarini (mandarin juice or orange juice)
The Custard - Te Kahitete
- ½ C (110 g) huka one (caster sugar)
- ⅓ C (45 g) paura kahitete (custard powder, or cornflour)
- ½ teaspoon tote (salt, fine)
- 2 hēki iti (small egg, size 6)
- 1 ¼ C (310 ml) miraka (milk)
- 1 tablespoon (15 ml) wanira (vanilla)
- 30 g pata (butter)
The Raspberries and Chocolate - Ngā Rahipere me te Tiakarete
- 2 C (240 g) rahipere tio (frozen raspberries, defrost for 15 minutes before using them). Fresh can also be used.
- 200 g - 250 g tiakarete mā (white chocolate drops or your favourite white chocolate chopped in to pieces)
- 3 tbsp miraka (milk or cream)
Instructions
Activate the Yeast:
- Add the miraka (milk), wai wera (hot water) and huka hāura (brown sugar) in to a large bowl. Stir it together with a whisk until the huka (sugar) has dissolved.
- Add the īhi (yeast) and stir again. Leave for 5 minutes until the īhi (yeast) has activated and has floated to the top.
Add the remaining Ingredients:
- Add in the hēki (egg), puehu parāoa kounga (high grade flour), tote (salt), pata kūteretere (softened butter), kiri manarini (mandarin zest) and wai manarini (mandarin juice).
- Using a bread and butter knife, mix it all together until a dough forms.
Knead the Dough:
- Once the dough is roughly incorporated, it is time to knead the dough.
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 - 10 minutes on low-medium speed. If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 12-14 minutes. Try not to add any extra flour when you are kneading.
First Rise:
- Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
- Rise for 1 ½ - 2 hours, the dough should double in size. As it rises, prepare the kahitete (custard).
Prepare the Eggs::
- Add the huka one (caster sugar), puehu kahitete (custard powder or cornflour), tote (salt) and hēki (eggs) in to a heat-proof medium bowl. Whisk until combined and smooth.
Heat the Milk:
- Add the miraka (milk) in to a pot and set it over low-medium heat. Heat it until steaming but not boiling.
Combine the Egg Mixture and Milk:
- Remove from the heat and slowly pour in to the egg mixture, a little as a time as you whisk continuously. Once it has all combined, pour it all back in to the pot.
Heat the Custard until thick:
- Return the pot to a low - medium heat. Stir continuously until thick.
- Remove from the heat and stir through the wanira (vanilla) and pata (butter). Mix until smooth. Cover and leave to the side to cool.
Prepare the Tray:
- Line a 30 cm x 25 cm tray with baking paper. Note: Try and use this size tray. If the scrolls are close-ish together on the tray they will rise better and yield a better scroll.
Roll out the Dough:
- Once the dough has risen, lightly flour a table or bench. Roll out the risen dough to a 30 cm x 40 cm rectangle.
Add the Filling:
- Spread over the cooled kahitete (custard), leaving a 1 cm border clear of the mixture. Crumble over the rahipere tio (frozen raspberries) in an even layer and sprinkle over ¾'s of the tiakarete mā (white chocolate).
Roll up the Dough:
- Pōkaia te pokenga - Roll up the dough.Cut in to 12 even pieces and add to the prepared tray, making sure the scrolls are evenly spaced apart.
Second Rise:
- Cover and rise again for 45 minutes.
- As they rise, preheat the oven to 170 °C.
Bake the Scrolls:
- Once the scrolls have risen, place them in the oven.Bake for 25 - 30 minutes.
Melt the extra White Chocolate:
- As the porotiti (scrolls) bake, melt the remaining tiakarete mā (white chocolate) and miraka (milk) together. Drizzle over the warm scrolls and eat these immediately.
Serve the Scrolls:
- Porotiti (scrolls) are always best eaten straight from the oven or on the same day. If you happen to have any left over, store them in a plastic bag. They will keep for a couple of days and can be brought back to life by gently warming or toasting them.
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