130 gmbutter, coarsely chopped120 mlmilk420 gmplain flour55 gmcaster sugar3 tspdried yeastFinelygrated rind of ½ orange1egg, plus 1 extra egg lightly beaten for eggwashFor dusting:pure icing sugarTo serve:vanilla bean ice-creamMarshmallow2 tspliquid glucose250 gmcaster sugar6titanium-strength gelatine leaves, softened in cold water for 5 minutes2eggwhites2 tsprosewater (optional)Scrapedseeds of 1 vanilla bean2-3drops red food colouring (optional)Rhubarb jam300 gmdiced rhubarb (about 2/3 bunch)150 gmcaster sugarJuiceof 1 mandarinScrapedseeds of 1 vanilla bean
For marshmallow, stir glucose, 170gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine, then melt in a bowl placed over a saucepan of simmering water. When sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, gradually add remaining sugar and whisk until glossy. Continue cooking sugar syrup until it reaches 127C (6-8 minutes), add gelatine, then gradually add syrup to eggwhite mixture, whisking continuously on medium speed. Add rosewater, vanilla and food colouring, whisk at high speed until cool and thick (10 minutes), spoon into a 20cm square cake tin lined with baking paper, smooth top, stand at room temperature until set (2 hours).
For rhubarb jam, stir ingredients in a saucepan over medium-high heat until sugar dissolves, then cook until thick and jammy (6-8 minutes). Cool to room temperature and refrigerate until required.
Melt butter in a small saucepan over low heat, add milk and heat until lukewarm (1-2 minutes). Meanwhile, combine flour, sugar, yeast and citrus rinds in an electric mixer fitted with a dough hook. With motor running, add milk mixture and egg, knead until smooth and shiny (2-3 minutes). Transfer to a buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (1 hour). Knock back dough on a lightly floured surface and roll out to a 25cm x 40cm rectangle. Spread with a little rhubarb jam, then roll to form a long cylinder. Cut into 8 pieces and place each piece with a cut-side up in a buttered 200ml dariole tin. Cover with a tea towel and stand in a warm place to prove for 30 minutes. Meanwhile, preheat oven to 180C. Brush scrolls with eggwash, bake until golden (15-20 minutes; cover with foil if they brown too quickly). Run a sharp knife around edges, turn out and cool on a wire rack.
Preheat grill to high heat. Halve scrolls horizontally and place cut-side up on a tray. Cut out marshmallow rounds with a pastry cutter to fit scrolls and set aside. Grill scrolls until lightly toasted (1-2 minutes), place a marshmallow round on each base, then grill bases until marshmallow is toasted (1-2 minutes). Spread scroll tops with rhubarb jam, sandwich with bases and serve hot, dusted with icing sugar, with extra rhubarb jam and ice-cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.