Go Back Email Link
–+ servings
A flatlay shot shows freshly baked Custard and Raspberry Scrolls sitting in a tray.
Print Pin

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.
Course Baking
Cuisine Bread
Keyword aoteroa recipes, custard scrolls nz, custard scrolls recipe, raspberry and custard scrolls, te reo Māori, white chocolate, custard and raspberry scrolls recipe, white chocolate, custard and raspberry scrolls recipe nz
Prep Time 30 minutes
Cook Time 30 minutes
Total Rising Time 2 hours 15 minutes
Total Time 3 hours 15 minutes
Servings 12 scrolls

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.