What to make ahead

Make the tangzhong:

• Weigh 35g all-purpose flour and 120g full cream milk into a small pan and add ½ teaspoon table salt.
• Heat over medium low heat while whisking until the mixture forms a thick paste.
• Remove from the heat, transfer to a small bowl or container and chill until slightly cold.

Make and knead the foundation sweet dough:

• Weigh 60g white sugar into the bowl of a stand mixer and zest 2 oranges over the bowl using a Microplane.
• Using the paddle attachment, mix on medium for 2 minutes until zest is well incorporated into the sugar.
• Add the tangzhong, 350g full cream milk, 1 large egg, 575g all-purpose flour, and 1 tablespoon instant yeast.
• Mix on low with the dough hook until combined.
• Increase speed to medium and knead for at least 5 minutes to develop the gluten. You want it to stretch and not tear immediately if you test a small piece of the dough.
• Turn the speed back to low and add 115g slightly chilled unsalted butter, cut into tablespoon sized pieces, a couple of pieces at a time. Wait until each addition is incorporated before adding more. This can take up to 10 minutes.

Forming the dough ball:

• Tip the dough onto the bench. Pick a side to be the top of the dough ball and keep it that way.
• Lift the dough off the bench, stretch it out and drop it back down, gathering it back into a ball with a dough scraper.
• Repeat until the dough becomes less sticky and more resistant.
• Then lift the dough about 30cm off the bench, letting it stretch into a tail, flip the tail forward as you land it, roll the dough over and tuck it in, keeping the top facing up. Tuck in around the base with the scraper and repeat a couple of times.
• The dough is ready when it releases cleanly from the bench and springs back when pressed.
• Lift into a greased bowl, cover with an oiled sealed lid or oiled plastic wrap.
• Refrigerate overnight, up to 12 hours.

Make the macadamia marzipan:

• Process 300g roasted and salted macadamia nuts in a food processor, using the pulse button, until the nuts turn into a fine crumb.
• Add 100g pure icing sugar and continue pulsing until just combined and lumps are starting to form. Do not form a paste.
• Refrigerate in a sealed container until required.

On the day you bake

Get organised:

• Set up your proving environment before taking the dough out of the fridge.
• Set the oven to 30°C.
• Grease the baking pan and line it with baking paper.

Assembling the raspberry macadamia scrolls:

• Remove the risen dough from the fridge. It does not need to come to room temperature; you want to work with chilled, not soft, dough.
• Roll the dough out on a well-floured silicone mat into a 30cm x 45cm rectangle, about 8mm thick. No mat this size? Baking paper works too, though it's a bit trickier to manage (refer to notes).
• If the dough gets too soft to handle, return it to the fridge to firm up.
• Slide the rolled dough onto a flat tray, return to the fridge, and let it firm up for 10-15 minutes.
• Spread about one cup of low sugar raspberry jam across the dough with a silicone spatula, stopping about 5mm short of the edges on all sides. Aim for an even layer about 3mm thick.
• Crumble the macadamia marzipan evenly across the jam, breaking up any large lumps with your fingers.
• Return the dough to the fridge to firm up again for 10-15 minutes.
• Starting from one long side, turn the first edge over into a tight core, then use the silicone mat to help roll the dough into a log, firmly enough that there are no gaps but not so tight that the filling squeezes out.
• Check the roll is about 45cm long and then mark out twelve 3.5cm scrolls
• Return the dough to the fridge to firm up again for 10-15 minutes.
• Cut a long piece of dental floss. Gently lift the roll, slide the floss under the first marked cut, cross the ends over the top and pull to slice cleanly through.
• Reshape each scroll into a neat circle and place in the prepared baking pan, spacing them evenly three by four, with a gap between the scrolls and the edge of the pan.
• Transfer to your proving set up and prove until just under doubled in size, 25-35 minutes.
• Meanwhile, prepare the egg wash by beating 2 egg yolks with 2 tablespoons cream or milk.

Make the frosting:

• Melt 150g couverture white chocolate gently in the microwave on medium power, in bursts of 30 seconds to start, then 10 seconds, stirring between bursts. Leave to cool but keep fluid.
• Place 250g chilled Original Philadelphia cream cheese, cut into small pieces, in the bowl of a stand mixer and beat on low with the paddle attachment until smooth.
• Add the cooled chocolate and beat on low until almost combined.
• Finish by hand: fold in 1-2 tablespoons raspberry jam, ½ teaspoon lemon juice and ¼ teaspoon table salt. Adjust the lemon juice and salt to taste.
• Refrigerate until required.

Bake:

• Preheat the oven to 165°C fan forced, with the rack in the top third of the oven.
• Brush the risen scrolls with a thin layer of egg wash, avoiding the filling. Repeat with a second thin layer.
• Place the pan in the oven and immediately turn the temperature down to 155°C fan forced.
• Bake for 20-25 minutes, rotating the pan 180 degrees at the 15 minute mark.
• The internal temperature of the scroll should reach 88°C to 91°C. If you don't have a thermometer, the centre scrolls take longest, so when the tops are deep golden, push open the middle scroll with a knife to check the dough is baked through.
• Leave to cool in the pan for 15 minutes, then lift out by the baking paper to cool completely on a non-stick cooling rack.

Decorate:

• Frost the cooled scrolls with the raspberry white chocolate cream cheese frosting.
• Decorate with about 100g torn fresh raspberries, ¼ cup crumbled freeze dried raspberries, 2 tablespoons chopped macadamia nuts and white chocolate curls.
• For the curls, run a smooth vegetable peeler along the narrow side of a white chocolate bar.