Mix for 2 minutes on a slow speed and then for 7 minutes on a fast speed. Dough temperature ± 24° C
Scale dough as required, divide into 4 equal pieces.
Roll each piece flat, about 20cm wide. Stick all four pieces on top of each other with the filling. Place a scone cutter in the centre and cut 16 equal size strips. Twist each strip twice and pinch two strips together at the end and stretch slightly to form a sharp point.
Prove for ± 50 minutes.
Spray with Sunset Glaze before baking.
Bake at 220° C for ± 25 minutes.
Let the bread cool down, dust with a little bit of icing sugar and place a chocolate decoration in the centre.