Create a stir with swirls

13 February, 2009
Why stick with the standard Hot Cross Bun this Easter? Wayne Caddy suggests branching out into ready-to-eat swirls
Page 24 
With Christmas out of the way let's roll out Easter! These innovative Easter Bun Swirls are ideal as ready-to-eat snacks, a major advantage over the ever-popular Hot Cross Bun.
The technique is based around products such as Chelsea Buns (without the batching) or Pain au Raisin. The dough is simply spiced bun dough with an orange-flavoured crème pâtissière filling.The combination of the enriched dough and orange crème pâtissière achieves a wonderfully indulgent treat. This recipe idea is versatile and could be manufactured on a small-scale or large-scale production line, if your business is already manufacturing this style of product.Crème PâtissièreIngredients AmountEgg yolk 200gCastor sugar 250gCake flour 80gFresh milk 1,000mlVanilla flavour to tasteOrange flavour to tasteMethod1. Add the egg yolks and 70g of the sugar to the mixing bowl and whisk until it is pale and forms a light ribbon.2. Combine all of the milk and 130g of the sugar into a pan and bring to the boil.3. Add about 1/3 of the milk mixture to the mixing bowl. Whisk until clear.4. Add the mixture back into the pan and cook for a couple of minutes. Ensure the mix is continually stirred.5. Remove from heat and combine flavours. Then cool.Top TipTo make life easier, pastry creams can also be bought in as powdered mixes. I also used the Unifine clean-label custard with really good results. Just add cold water and mix.Spice Bun Recipe - Dough mixtureIngredient AmountBread flour 2,000gWater 1,250mlSalt 30g Block yeast 60gMilk powder 80gShortening 240gImprover 10gSugar 240gGluten 20g- Fruit mixture (blend together evenly)Currants 500gSultanas 500gOrange/lemon zest 160gBun-spice powder 12gOr use your own Hot Cross Bun recipeMethod1. Mix the dough mixture until well developed. Then add the fruit mixture at the last stage of mixing on slow speed. Try to ensure even fruit distribution.2. Allow dough to rest until relaxed.3. Roll out the dough to 7mm depth.4. Then spread over a thin even layer of crème pâtissière.5. Coil the dough.6. Using a scraper cut to desired thickness and place into a baking case or simply place onto a baking sheet (as you would for Pain au Raisin). Allow to prove at 22°C for at least 2 hours.7. Bake at 200°C for approximately 20 minutes or until golden brown. Then glaze.



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