Lemon & Passionfruit Twist

Method

Make a standard sweet bun dough.

Divide the dough into 300 gram dough pieces.  Mould round and allow to rest for 5 minutes.

Pin out the dough to 25cm x 15cm.  Spread 80 grams of Barker’s Lemon & Passionfruit Fruit Silk on top of the dough and roll up as per a swiss roll.

Cut down the centre of the dough and twist.

Fold the dough piece into a spiral shape and place into a greased sponge tin .

Prove for 40 to 50 minutes.

Bake at 200°C for approximately 20 minutes or until golden brown in colour.

Remove from the oven and glaze with Barker’s Apricot Glaze.

When cool brush the top of the twists with a runny Lemon & Passionfruit water icing.

Lemon & Passionruit Icing

500g  Barker’s Lemon & Passionfruit Fruit Silk
300g  icing sugar
50ml  water

Mix until combined.

Lemon & Passionfruit Round Twist

Lemon & Passionfruit Round Twist

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