Custard Twist

Method

Make a standard sweet bun dough and divide into 250 gram dough pieces.

Mould round and allow to rest for 5 minutes.

Pin out the dough to 25 centimetres x 15 centimetres.

Spread 80 grams of Barker’s Professional Custard Flavoured Patisserie Creme on top of the dough and roll up as per a swiss roll.

Cut down the centre of the dough and twist.

Tray up onto solid baking trays.

Prove for 40 to 50 minutes.

Bake at 190°C for approximately 16 to 18 minutes or until golden brown in colour.

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

When cool drizzle with a water or fondant icing.

Custard Twist

Custard Twist

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