Camp Oven – Braided Custard Fruit Bread

Camp Oven – Braided Custard Fruit Bread

INGREDIENTS

Sweet Bread Mix

  • 1 pkt Laucke Sweet Bread and Bun
  • Specialty Mix with Yeast provided
  • Water
  • 2 tbsp honey (baste)
  • 1 tbsp hot water
  • 2-3 tbsp almonds flakes

Filling

  • ½ cup of milk
  • ¼ tsp of vanilla essence
  • 1 large tin halved pears
  • ¼ cup of cornflour
  • 25g unsalted butter
  • ¼ cup of custard powder
  • 1 egg yolk
  • ¼ tsp of castor sugar
  • 400mls thickened cream
  • ¼ tsp cinnamon

METHOD

Follow instructions on the back of the Laucke Sweet Bread and Bun Specialty Mix, Steps 1 to 2.

Place milk in a pan over medium heat and add vanilla essence. Warm gently and then set aside for 10 minutes. Place cornflour, custard powder, and caster sugar in a pan add the milk and vanilla mix and whisk until smooth. Add cream, return to low heat stirring constantly until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in the egg yolk. Set aside to cool before placing onto the rolled bread mix.

Once the sweet bread mix has raised, place on a floured chopping board or flat floured surface and roll with a floured rolling pin or floured bottle to form a flat dough, approximately 1-2cm thick.

Using a knife cut 10 to 12 strips diagonally down each side about 3cms wide and 6cm deep leaving an uncut oblong shape in the middle to hold the filling.

Add custard in an even layer in the middle of the sweet bread mix and then place 5-6 pears halves on top and sprinkle with cinnamon.

Fold each end strip into the middle of the filling and fold the side strips left over right, crisscrossing the filling ensuring it is fully encased. Set aside and allow to rest.

In a small bowl mix honey, water, almonds, and baste the top of the braided bread evenly to ensure a sweet golden top.

Cook in a large camp oven on low heat for approximately 50-60 minutes or a conventional oven on low heat for approximately 35-45 minutes until golden brown.

Check if cooked through by using a skewer and pressing your finger down on the pastry to see if it springs back.

NOTE:

The custard can be made ahead of time and frozen for up to one month or left in the fridge for 48 hours.

ENJOY
See more great recipes in OzWit’s Cooking Range 

Recipe by: Leanne @ Ozwit
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