How luscious do these Custard and Raspberry Scrolls look? They are a refreshing twist on traditional sweet scrolls. Fill the slightly sweet dough with homemade vanilla custard, frozen raspberries and white chocolate and roll them in to scrolls. This flavour combination is both creamy and refreshing and I know you and your whānau (family) will absolutely love these.
Porotiti (scrolls) are one of my favourite breads to eat and boy do I have a treat for you. These Custard and Raspberry Scrolls are flavour and texture perfection! Generally people are drawn to a classic porotiti (scroll), filled with hinamona (cinnamon) and I have those for you too. The cinnamon scroll recipe in my Whānaukai Cookbook has been a favourite for many years. Following strongly behind are my Sticky Maple and Pecan Scrolls or my Gingerbread Scrolls. However, today we are sidestepping the classics, in to a fresher flavour profile. A manarini (mandarin) spiked brioche dough is the delicious base. Top with a speedy homemade kahitete (custard), rahipere tio (frozen raspberries) and tiakarete mā (white chocolate). Oh yeah! Now that I have your attention, let’s break this recipe down.
The Custard and Raspberry Scrolls breakdown:
We create a simple scroll dough that has a hēki (egg) and pata (butter) for richness. At the same time, cut through the richness by grating in kiri manarini (mandarin zest). Once it has risen, roll it out and fill it with freshly made kahitete (custard). Then, sprinkle it with rahipere tio (frozen raspberries) and tiakarete mā (white chocolate). The combination of the zingy rahipere (raspberries), creamy kahitete (custard) and tiakarete mā (white chocolate) is absolutely divine. A delicious aroma will fill the kāuta (kitchen) until the porotiti (scrolls) are golden and fluffy. People will be knocking on your door for a “spontaneous visit”. These can be all made by hand with no fancy equipment. Kia pārekareka te tunu porotiti – have fun making these scrolls.
More recipes to try:
Do you want to make your own parāoa (bread) but don’t want to knead it? Ka pai – great, this Rustic No-knead Bread Loaf or No-knead White Bread Loaf are both amazing. Want to make burgers for the whānau (family)? These amazing No-knead Bread Buns are the prefect size and the flavour is superior to any store bought versions. This Cumin and Cottage Cheese Rustic Loaf is also an absolute delight to eat and is perfect for toasties and for eggs on toast.
Videography and photography taken by Sarah Henderson.
Custard, Raspberry and White Chocolate Scrolls – Porotiti Kahitete, Rahipere me te Tiakarete Mā
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. Note: Try and use a tray this size so the scrolls bake evenly.
- Once the dough has risen, lightly flour a table or bench. Roll out the risen dough to a 30cm x 40cm rectangle.
- 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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