Preheat your oven to 210 degrees 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.