Raspberry twist

Make the dough as usual without the margarine

Sheet the dough, add the GOLD CUP® CROISSANT to the dough and fold 2 x 4

Sheet the dough to a thickness of 6 mm and cut in pieces of 12 x 6 cm

Then cut these pieces into 3 times 2 x 12 cm

Make a twist with the 3 pieces and roll it until you obtain a ball

Place the ball into a ring 8 cm in diameter

Prove for 90 minutes

Bake for 20 minutes at 170°C

Fill with raspberry jam

Finish with icing sugar