• Preheat your oven to 210 degrees celsius and line a tray with baking paper.
• Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.
• Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
• Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
• Spread the nutellla over the dough, leaving a 2cm gap around the edges.
• Brush one long edge with a little bit of milk.
• Scatter approximately 1 ½ cups of raspberries over the nutella.
• Starting at the long side (without milk) carefully roll the dough until enclosed.
• Cut into 12 slices – approximately 2cm thick.
• Place on a baking tray, making sure you leave enough room to rise.
• Bake in oven for 25 minutes or until golden brown on top and cooked through.

Thermomix Instructions

• Preheat your oven to 210 degrees celsius and line a baking tray with baking paper.
• Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
• Add the milk and mix for 7 seconds on speed 4 to combine.
• Use the kneading function to knead the dough for 2 minutes.
• Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
• Spread the nutella over the dough, leaving a 2cm gap around the edges.
• Brush one long edge with a little bit of milk.
• Scatter the raspberries over the top of the nutella.
• Starting at the long side (without milk) carefully roll the dough until enclosed.
• Cut into 12 slices – approximately 2cm thick.
• Place on a baking tray – make sure to leave enough room for the scrolls to rise.
• Bake in oven for 25 minutes or until golden brown on top and cooked through.