View all Recipes




Making the most of berry season means getting up a touch early to make delicious breakfast treats like this one to enjoy on a Sunday morning with plenty of coffee. Try this same recipe with any seasonal fruit – tamarillos and stewed rhubarb in winter, strawberries and cherries in summer or add chocolate, coconut or citrus zest or even your favourite marmalade. These make great lunchbox snacks.

Prep: 2 1/2 hours
Cook Time: 20 minutes
Serves: 12 scrolls


To make the dough, combine all the ingredients for the dough in a large mixing bowl and knead well for 10-15 minutes. Alternatively, use a dough hook attachment or a dough paddle in your food processor or kitchen mixer and mix until combined.

Place the dough in a well-greased bowl, cover and rest to relax the gluten for up to 2 hours.

Preheat oven to 200C.

To shape the dough, tip it out onto a floured surface and roll out into a rectangle.

Spread over the softened butter then top with the berries and flour.

Sprinkle over the sugar.

Roll the dough up along its length so you have a long sausage and cut into 10-12 even portions.

Place each roll on its side on a baking tray lined with baking paper.

Brush each liberally with milk and sprinkle over more sugar if you wish.

Bake for 15-20 minutes or until golden brown.

Delicious straight out of the oven or will keep in an airtight container.


for the dough:

400 grams plain all-purpose flour

1 teaspoon dried yeast

4 tablespoons warm milk

50 grams Butter melted

1 free-range egg

1/4 teaspoon Salt

30 grams Matakana Superfoods coconut sugar

1/2 teaspoon Heilala vanilla essence


for the filling:

100 grams Butter softened

2-3 tablespoons sugar

1 punnet raspberries washed, hulled

2 tablespoons Plain Flour

1-2 tablespoons Milk

You may also like

View all recipes