Mmm…. these were so good!  My favorite of the two were the Raspberry and Custard, the tart raspberries went so well with the sweetness of the custard and the dough.  I would like to try fresh Blueberries in replace of the blueberry jam next time as well as have a go at a apple and custard scroll.

Raspberry Custard Scrolls & Blueberry Jam Custard Scrolls

Makes 6 x Raspberry Custard Scrolls and 6 x Blueberry Jam custard Scrolls

Original creation by myfoodobsession.com

Ingredients:

Sweet Dough:

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs at room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons dry active yeast

Custard Filling:

• 1 cup of milk
• 1 cup thickened cream
• 1 vanilla bean
• 1tsp vanilla extract
• 4 egg yolks
• 1/4 cup corn flour (cornstarch)

Fruit Fillings:

• 200g (7oz) fresh or frozen raspberries
• 3-4tbs blueberry jam

Icing:

• 1 cup icing sugar
• 1-2tbs of water

Method

1. Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough cycle has completed and the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
3. Preheat oven to 190C (375F) degrees and line a large rectangular baking tray with baking paper.
4. For the custard filling: Combine the milk, cream & vanilla extract in a medium saucepan. Using a sharp knife, split vanilla bean in half length ways and scrape the seeds out. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil).
5. Remove saucepan from heat. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla bean from the milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
6. Return mixture to saucepan over medium – low heat. Cook, stirring constantly until custard thickens up, the custard mixture should be quite thick. Cool.
7. Roll rested dough into a 50×40cm (16×21 inch) rectangle and evenly spread over the cooled custard filling.
8. Sprinkle the raspberries over one half of the custard and dough and the blueberry jam over the other half.
9. Roll up dough and cut into 12 rolls.
10. Place rolls on the baking pan and bake in preheated oven until golden brown, or until the scrolls have cooked all the way through about 18 – 22 minutes.
11. Remove the rolls from the oven and place on a cooling rack, cool completely.
12. Make the Icing: In a medium bowl, stir together the icing sugar and water. Drizzle over the cooled scrolls.