Gingerbread Scrolls – Porotiti Tinitia
E hoa mā (friends), if you love the flavours of pihikete tinitia (gingerbread biscuits) then these scrolls are going to be right up your alley! 🥳 We make a simple pokenga (dough) and spike it with all the goodness of gingerbread. It starts with mīere kōura (golden syrup) and then a whole lot of spice to bring warmth and the most beautiful flavour to the dough. Once risen, we drizzle a little mīere kōura (golden syrup) in to the base of the tray and nestle in the porotiti (scrolls) that are filled with a spiced, sweet butter. We bake them until soft and pillowy and top with a pani reka kirīmi tīhi (cream cheese frosting). Kua rite koutou – are you ready? Me mahi porotiti tinitia tātou – let’s make some gingerbread scrolls!
If you love scrolls but you are not sure of this combination, check out my Sticky Maple and Pecan Scrolls! Or why not try my Savoury Braided Brioche Bread studded with chocolate chips?!
Gingerbread Scrolls – Poropiti Tinitia
Gingerbread flavoured scrolls filled with a gingerbread spiced butter. Topped with a vanilla cream cheese frosting. These scrolls are drool worthy on every level!
Servings 12 large scrolls
Ingredients
The Spiced Dough – Te Pokenga Raukikini
- ¼ C mīere kōura (golden syrup)
- ¾ C miraka (milk, room temp)
- ⅓ C wai wera (hot water, from the hot tap)
- 3 small tsp (8 g) īhi horo (instant yeast)
- 3 C + 2 tbsp (470 g) puehu parāoa kounga (high grade flour)
- 1 tbsp raukikini whakauruuru (mixed spice)
- 1 tbsp hinamona kuoro (ground cinnamon)
- 1 tbsp tinitia kuoro (ground ginger)
- 1 ½ tsp tote (salt, fine)
- 1 hēki (egg, size 6)
- 70 g pata kūteretere (softened butter)
The Spiced Butter – Te Pata Raukikini
- 80 g pata kūteretere (softened butter)
- ⅔ C huka hāura (brown sugar)
- ½ tbsp wanira (vanilla)
- 1 tbsp raukikini whakauruuru (mixed spice)
- 2 tsp hinamona kuoro (ground cinnamon)
- 2 tbsp tinitia kuoro (ground ginger)
Extra ingredients – Ngā kai anō
- ¼ C mīere kōura (golden syrup)
- ⅓ C kirīmi (cream, room temperature or slightly warm)
The Cream Cheese Frosting – Te Pani Reka Kirīmi Tīhi
- 200 g kirīmi tīhi (cream cheese, room temperature)
- 2 tbsp puehu huka (icing sugar)
- 1 tsp wanira (vanilla)
- ⅔ C kirīmi (cream)
- 12 pihikete tinitia (gingerbread biscuits, I used a brand called Oki Doki)
Instructions
The Spiced Dough – Te Pokenga Raukikini
- Add mīere kōura (golden syrup), miraka (milk) and wai wera (hot water) in to a large bowl. Stir until the mīere kōura (golden syrup) has dissolved. Sprinkle over the īhi horo (instant yeast), stir again and leave for 5 minutes to activate.
- Once the īhi (yeast) has risen to the top, add the puehu parāoa (flour), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tinitia (ginger), tote (salt), hēki (egg) and pata kūteretere (softened butter). Stir it all together with a fork until a shaggy dough forms.
- Add the dough to a lightly floured tēpu (table). Knead the dough by hand for 10 – 12 minutes or 8 – 10 minutes in a stand mixer, using a dough hook. Try not to add extra flour as you go, this helps the baked buns stay light and fluffy.
- Once the dough is smooth and stretchy, add it to a bowl. Cover it with a bowl cover or tea towel and rise for 1 hour, 30 minutes.
The Spiced Butter – Te Pata Raukikini
- As the dough rises, prepare the pata raukikini (spiced butter). Add the pata kūteretere (softened butter), huka hāura (brown sugar), wanira (vanilla), raukikini whakauruuru (mixed spice), hinamona (cinnamon) and tinitia (ginger) in to a medium bowl. Whisk with a fork until smooth, around 1 minute.
- Once the dough has risen, add it to a lightly floured tēpu (table). Roll out the dough to a 40 cm x 28 cm rectangle. Spread the pata raukikini (spiced butter) evenly on top. Roll up the dough with the long part in front of you. Dust off any excess flour as you roll up the log.
Extra ingredients – Ngā kai anō
- Grease a 30 x 20 cm tray with pata (butter). Note: Try and use this size tray for the most even bake and well risen scrolls. Press in the pepa tunu (baking paper) with a long overhang.
- Spread the mīere kōura (golden syrup) on to the pepa tunu (baking paper).
- Cut the scroll log in to 12 equal pieces and place the scrolls on top of the mīere kōura (golden syrup), spacing them out evenly. Cover with a tea towel and rise for 45 minutes.
- Preheat the oven to 165 °C.
- After 45 minutes, pour ⅓ cup of kirīmi (cream) in to the gaps of the scrolls and around the edge, this helps makes the most amazing sauce.
- Add them to the oven and bake them for 23-25 minutes. Remove from the oven and make the frosting as they cool for 10-15 minutes.
The Cream Cheese Frosting – Te Pani Reka Kirīmi Tīhi
- Add the kirīmi tīhi (cream cheese), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Mash it with a for until smooth. Add the kirīmi (cream) in two parts, whipping after each addition with a whisk. Once it is smooth, it is ready.
Time to eat – Te wā kai!
- Smear the pani reka (frosting) on to all of the scrolls if you want to and serve them in the tray.You can also put the frosting it in a bowl and allow people to add their own.If you want to be a little extra, smear dollops on to each scrolls and place a mini gingerbread man on to each one!
Kia ora,
I made your Frybread and stuffed it with cream paua, a huge hit, your recipes are amazing and easy to follow, i enjoy baking from your book as well.
Nga mihi
Lyle
Oh that sounds absolutely divine – so glad that you enjoyed the fry bread. So awesome to hear.