Custard, Raspberry and White Chocolate Scrolls – Porotiti Kahitete, Rahipere me te Tiakarete Mā.
Scrolls are one of my favourite treats to eat and this flavour combination is absolute perfection! We create a simple scroll dough, roll it out and fill it with freshly made kahitete (custard), rahipere tio (frozen raspberries) and tiakarete mā (white chocolate). The combination of the zingy rahipere (raspberries) with the creaminess of the kahitete (custard) and tiakarete mā (white chocolate) is absolutely divine. The aroma of the kāuta (kitchen) when these scrolls are baking will have people knocking on your door for a “spontaneous visit”. No fancy equipment needed for this recipe, it can all be made by hand with a few extra simple kitchen tools. Kia pārekareka te tunu porotiti – have fun making these scrolls.
Custard, Raspberry and White Chocolate Scrolls – Porotiti Kahitete, Rahipere me te Tiakarete Mā
A luscious scroll made up of a light brioche dough spiked with mandarin zest and juice, filled with homemade custard, frozen raspberries and white chocolate.
Servings 12 scrolls
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 tsp (12 g) īhi horo (instant yeast)
- 1 hēki iti (small egg, size 6)
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 1 tsp tote (salt, fine)
- 60 g pata kūteretere (softened butter)
- Kiri manarini (mandarine zest, of one mandarin or half an orange)
- 1 ½ tbsp 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 tsp tote (salt, fine)
- 2 hēki iti (small egg, size 6)
- 1 ¼ C (310 ml) miraka (milk)
- 1 tbsp (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)
- 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
The Dough – Te Pokenga
- 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. Cover with a tea towel and leave for 5 minutes until the īhi (yeast) has activated and has floated to the top.
- 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.
- 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.
- 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).
The Custard – Te Kahitete
- Add the huka one (caster sugar), puehu kahitete (custard powder or cornflour), tote (salt) and hēki (eggs) in to a medium bowl. Whisk until combined and smooth.
- Add the miraka (milk) in to a pot and place it over low-medium heat. Heat it until steaming but not boiling. 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.
- 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.
Assembly – Mahi Porotiti
- Line a 30 cm x 25 cm tray with baking paper.
- Once the dough has risen, lightly flour a table or bench. Roll out the risen dough to a 30cm x 40cm rectangle. Note: Try and use a tray this size so the scrolls bake evenly.
- 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).
- 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.
- Cover and rise again for 45 minutes.As it rises, preheat the oven to 170 °C.
- Once the scrolls have risen, place them in the oven.Bake for 25 – 30 minutes.
- 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.
- 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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