Caramel Custard Swirl Bread

Ingredients (for 8)
Arranged Danish Pastry Dough
bread flour cake flour salt sugar instant dried yeast warm water egg butter	140g 60g 3g (0.5 tsp) 20g 4g (1.3 tsp) 100g 20g 10g


Custard Cream
milk yolk sugar sugar (for caramel) cake flour vanilla essence butter	100g 40g (from 2) 10g 50g 20g 1 drop 10g


Topping
almond slices	proper amount

Look at Danish Pastry Dough from 1 to 6.

Make Caramel (Add the milk instead of the water in the process 4). Make Custard Cream and cool completely. This custard is harder than usual, so add and melt the butter in the boiling milk.

Roll the dough out into a 20 cm (7.9 inch) square. Roll the cream out into a 15 cm (5.9 inch) square.

Roll the dough out into a rectangle, 15 X 25 cm (5.9 X 9.8 inch). Cut off a border 5 mm (0.2 inch).

Cover the custard cream with the dough.

Cut the dough into 8 equal strips. Twist the strip.

Roll the dough out into a rectangle, 15 X 30 cm (5.9 X 11.8 inch).

Coil the dough. Pinch the end into the side to seal.

Fold the dough into thirds. Wrap the dough in plastic wrap and chill at least 30 minutes.

10.

[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size. >>

Turn the dough 90 degrees. Roll the dough out into a rectangle, 15 X 30 cm (5.9 X 11.8 inch).

Fold the dough into thirds. Wrap the dough in plastic wrap and chill at least 30 minutes.

11.

Brush the surface with beaten egg. Sprinkle with the almond slices.

12.

[Baking]
Bake at 200 degrees C (392 degrees F) for 15 minutes, or until golden.