These Raspberry & Nutella Scrolls are a chocoholics dream! They take less than 10 minutes to prepare and require no proving time at all! These freezer-friendly scrolls are the perfect lunch-box treat!

Raspberry & Nutella Scrolls

These Raspberry & Nutella Scrolls take 10 minutes to prepare, require no proving time at all... and taste amazing! Freezer and lunch-box friendly!
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Course: sweets
Cuisine: breads and scrolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 scrolls
Calories: 260

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 300 g self raising flour
  • 90 g butter cold and chopped
  • 150 g milk
  • 3/4 cup Nutella
  • 1 1/4 cups frozen raspberries defrosted
  • extra Nutella for drizzling (optional)

Instructions

Conventional Method

  • Preheat oven to 210 degrees.
  • Lightly grease a 20cm round cake tin and set aside.
  • Sift flour into a bowl.
  • Rub in the butter in using your fingertips.
  • Add the milk and mix to a soft dough.
  • Knead on floured surface until smooth.
  • Roll the dough out into a large rectangle (about 4-5mm thick). 
  • Spread over the Nutella and sprinkle over the defrosted raspberries. 
  • Roll the dough up into a tube (lengthways).
  • Use a sharp knife to cut the roll into 10-12 pieces.
  • Place the pieces cut side up into the prepared cake tin (allow the rolls to slightly touch one another as this will help them to rise).
  • Bake for 15-20 minutes or until golden brown.
  • Allow to cool slightly in the tin.
  • Melt the extra Nutella in the microwave and drizzle over the top of the scrolls. 
  • Serve warm or cold.

Thermomix Method

  • Preheat oven to 210 degrees. Lightly grease a 20cm round cake tin and set aside.
  • Place the cold butter and self raising flour into the Thermomix bowl. Mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat 2 more times.
  • Mix on Interval (knead) function for 1 minute (whilst pouring in the milk).
  • Sprinkle some extra flour onto a board or bench. Roll the dough out into a large rectangle (about 4-5mm thick). 
  • Spread the Nutella over the dough and sprinkle over the defrosted raspberries. 
  • Roll the dough up into a tube (lengthways). Use a sharp knife to cut the roll into 10-12 pieces.
  • Place the pieces cut side up into the prepared cake tin (allow the rolls to slightly touch one another as this will help them to rise).
  • Bake for 15-20 minutes or until golden brown and hollow when tapped. 
  • Allow to cool slightly in the tin.
  • Melt the extra Nutella in the microwave and drizzle over the top of the scrolls. 
  • Serve warm or cold.

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 67mg | Potassium: 137mg | Fiber: 2g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 3.3mg | Calcium: 43mg | Iron: 1.1mg