Gluten Free Custard and Apple Scrolls

To make the dough:

In a medium pot heat together the milk, butter and sugar together until the butter has melted.

Add the cold water and mix well.

In a large bowl mx together the bread mixes, yeast and baking powder and make a well in the centre. Add the milk mixture, mix to combine. Tip out onto a flour surface or a silicone mat and knead together.

Divide into two equal portions. Roll out to 35cm x 25cm, keep dusting with flour if it starts to stick. Do not roll too thin, keep it about 8mm thick. Repeat with the other portion. Set aside while you make the custard.

To make the custard:

In a pot mix together the milk, sugar, butter, cornflour. Over a gentle heat warm up until the sugar has dissolved. Once dissolved keep gently stirring and add in the vanilla and beaten egg. Keep stirring while it thickens. It should be the consistency of yoghurt but not as thick as sour cream.

Set aside, it will thicken more as it cools.

To prepare the apples:

Place the diced apples in a pot and over a gentle heat and sweat the apples to soften them, you may need to add a teaspoon or two of water. The apples should be soft and still in shape.

To assemble:

Spread the dough with custard and them sprinkle with the apples.

Roll the dough up tightly from the longest edge to form a cylinder. Cut into 4-5cm pieces.

Line a round baking dish with baking paper and place the scrolls evenly with a 2cm gap between scrolls.

Cover with a warm cloth and leave to rise in a warm

Once risen, bake in a hot oven, 180°C for 25 mins. Check after 20minutes.

Making the icing:

Place all the icing ingredients in large mixing bowl and beat together until they become light and fluffy, this can take a 5 -10 minutes depending in the strength of your mixer.

Once the scrolls are completely cool, ice and sprinkle with coconut.