35g custard powder
500 ml milk
icing sugar to sprinkle
1 tin of 6 Danerolles croissants
How to make the Danish rolls
Stir the sugar into the custard.
Stir in 3 tablespoons of milk.
Heat the remaining milk until hot.
Add the custard mixture to the milk and stir it in.
Bring the custard to the boil while stirring.
Allow the custard to cook and then thicken in 3 minutes.
Sprinkle some icing sugar on top to prevent skin forming.
Preheat the oven to 200°C
Roll out three rectangles of dough.
Spread on custard, sprinkle sultanas on top.
Roll the dough then cut each roll into 4 buns.
Bake the Danish in 12-15 minutes golden brown.
The mini Danish rolls taste great with a lovely cup of tea!