Raspberry Custard Scrolls & Blueberry Jam Custard Scrolls

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

Raspberry Custard Scrolls & Blueberry Jam Custard Scrolls

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


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


  • 1 cup icing sugar
  • 1-2tbs of water
  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.

Raspberry Custard Scrolls & Blueberry Jam Custard Scrolls

Raspberry Custard Scrolls & Blueberry Jam Custard Scrolls

7 comments to Raspberry Custard Scrolls & Blueberry Jam Custard Scrolls

  • Oh no! What have you done to me? These look simply divine. Berries, custard and dough….could it possibly be any better?

  • Susan

    I don’think it could get any better LOL! I love scrolls: custard scrolls, cinnamon scrolls yum… I want one now :p

  • Krissy

    I made these last night. I used custard and frozen raspberries. For the raspberries, I added some sugar and mushed them up so it was not too chunky. I could not roll the dough out very thinly, it was just too srpingy! And when i rolled it out and tried to cut it, all the filling squished out. So I cut the rolls, and re-rolled and re-filled each roll individually. Is there some trick to this that I am missing? They taste FANTASTIC though! :) The tart flavour of the raspberries with the sweet custard is so yum! My husband and I ate 2 each as soon as they were ready.

  • Jasey Greenwoood

    the custard recipe is missing sugar amounts in the ingredients

  • Linda

    These are amazing yumm I made raspberry/apple and blueberry/custard with berries. Cutting the rolls with cotton from underneath pull together as if tying a knothelps the filling not to fall out.:)

  • Michael

    I use 1/3 cup of castor sugar in the custard

  • Grace

    Dam that shit gooooooood

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