Make a standard sweet bun dough and rest on the bench for 5 minutes.
Cut the dough into 70 gram pieces then mould round and allow to rest for 5 minutes.
Roll out the dough pieces into finger shapes (approximately 6 inches in length).
Place in the prover for 30 minutes.
Cut down the centre of each finger and pipe into the centre 40 grams of Barker’s Chocolate Classic Creme.
Place back in the prover until fully proved.
Sprinkle approximately 10 grams of a crumble topping on top of each finger bun.
Bake at 190°C for approximately 14 minutes or until golden brown in colour.
CRUMBLE TOPPING RECIPE
200g Butter
300g Flour
125g Sugar
5g Baking Powder
Combine all ingredients together.
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