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 Professional 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 Professional Apricot Glaze.
When cool brush the top of the twists with a runny Lemon & Passionfruit water icing.
Lemon & Passionfruit Icing
500g Barker’s Professional Lemon & Passionfruit Fruit Silk
300g icing sugar
Mix until combined.