The Great Australian Bake Off

Made with peaches, vino cotto and cinnamon, this delicious recipe is the perfect afternoon treat. 


  • Pecan Paste

  • 300g pecan nuts

  • Brioche

  • 600g dried peaches

  • 100ml coffee vino cotto

  • 250ml plain vino cotto

  • 800g bread flour

  • 160g golden caster sugar

  • 16g dry yeast powder

  • 14g salt flakes

  • 2 tsp cinnamon powder

  • 1 tsp nutmeg powder

  • 260ml full fat milk

  • 2 eggs (59g)

  • 8 egg yolks (59g egg)

  • 300g unsalted butter (room temp)

  • 2 cups icing sugar

  • 100g butter melted


  • 1.

    Preheat oven to 170C

  • 2.

    Mix flour, salt, sugar, yeast, nutmeg and cinnamon in a bowl of stand mixer. Add egg and egg yolks and mix well to combine. Meanwhile warm milk (do not boil), and slowly add half the milk to the dough mix to get a very soft dough.  Add more milk to get a soft dough; you may not need all of it. Now add the butter a little at a time until well combined and knead to smooth elastic dough. (Approx 10 minutes in stand mixer).Cover dough and chill for several hours or overnight.

  • 3.

    Add pecan nuts to food processor and blend for 10 minutes or until a smooth paste forms, reserve until required.

  • 4.

    Blitz peaches in food processor to chop into smallish dice. Combine vino cotto and as much coffee vino cotto as you like and add peaches to this mix to absorb the flavours. Sit aside until required.

  • 5.

    Remove dough from fridge and add in strained peaches. Reserve the coffee liquid for basting the stolen. Mix well to combine the peaches. If dough seems hard to work with, use a little flour to help. Cover with cling film until ready to roll and fill.

  • 6.

    Roll dough out onto a lightly floured bench into large rectangle with long side facing you, roll out to approx. 6mm thick. Meanwhile roll out the pecan paste into a rectangle that will fit inside the main dough rectangle and lay it on top. Now carefully roll the dough into a log and shape to a consistent size. Carefully coil the dough log into a circle and join the ends together. You can use some egg wash to help secure the ends. Using a pair of scissors cut into the log at 5cm intervals (only cut 2/3 way through dough) and fold the dough outwards to create a wreath look. Cover and leave to prove for a couple of hours in a warm place until doubled in size.

  • 7.

    Place in preheated oven for 20 minutes, brush stollen with reserved coffee liquid, reduce temperature to 150C and cook for further 30-40 minutes until dark and golden. Remove and immediately brush with melted butter and dust liberally with icing sugar

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 353kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 5g
  • Carbohydrate 44g
  • Sugar 21g
  • Sodium 180mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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