Using a sweet bun dough cut the dough into 80 gram dough pieces and round up.
Rest the dough for 5 to 10 minutes then flatten to a circle of approximately 10 centimetres.
Dock the middle of the dough piece with a fork and then place approximately 20 to 30 grams of Barker’s Professional Patisserie Filling in the indentation.
Then sprinkle on top with 10 grams of crumble topping.
Bake at 190 degrees Celsius for approximately 12 to 14 minutes or until golden brown in colour.