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.