The Great Australian Bake Off

Save this to your cookbook for next Easter! This recipe is a must try and the kids will love it.


  • Sweet Bread

  • 3 eggs

  • 3 egg yolks

  • 1¼ cup caster sugar

  • 125g melted butter

  • 2 packets of Mahlepi

  • 2 tbs vanilla essence

  • 1 small cup ouzo

  • 2 oranges (rind and juice)

  • 40g dried yeast

  • Approx 8 cups or as much special plain white flour that the recipe takes

  • 100g crushed walnuts

  • 100g red glace cherries

  • ¾ cup sunbeam sultanas

  • Marbled eggs

  • 8-10 small white eggs

  • Red, yellow and rose pink food colouring

  • 1 cup white vinegar

  • 1/4 cup olive oil

  • Royal icing

  • 500g pure icing sugar

  • 1 egg white

  • Toffee Basket

  • 250g caster sugar

  • 100g water

  • 35g glucose

  • Small pudding mould


  • Sweet Bread:

  • 1.

    Place 2 cups of flour, yeast and ½ tsp of salt in a medium sized saucepan

  • 2.

    Mix so that it becomes the consistency of a thick pancake dough

  • 3.

    Let double

  • 4.

    Place in proving draw for about ½ an hour

  • 5.

    Place butter and mahlepi in a saucepan until the butter is melted

  • 6.

    Mix together all other ingredients with an electric mixer

  • 7.

    Pour yeast mixture into the other ingredients already in the electric mixer

  • 8.

    Add appropriate amount of flour until dough becomes soft

  • 9.

    Mix with dough hook attachment in mix master for 5-10 minutes until smooth and glossy

  • 10.

    Add in dried fruits and nuts and mix thoroughly

  • 11.

    Prove until doubled in size

  • 12.

    Punch down and shape. Plaiting the dough looks attractive. Split the dough into three equal portions, roll into long coils and cross the coils over one another tucking in the ends.

  • 13.

    Shape your plaited dough into a round circle or wreath shape leaving a hole in the centre

  • 14.

    Allow to prove again approx 45 minutes depending on temperature

  • 15.

    Egg wash and bake at 190C for 30 minutes or until ready

  • 16.

    Decorate with icing

  • Marbled Eggs:

  • 1.

    Boil eggs slowly for approx 15 minutes

  • 2.

    Prepare dyes in small bowls or pans and add vinegar and a tsp of olive oil

  • 3.

    Plunge egg into lightest colour first

  • 4.

    Then into the deeper colour

  • 5.

    Drain on paper towels until cool

  • 6.

    Place in the toffee basket

  • Toffee Basket:

  • 1.

    Cover the outside of a pudding mould entirely with aluminium foil and spray liberally with oil

  • 2.

    Heat water, sugar and glucose until golden brown in colour 10-15 minutes

  • 3.

    Turn mould upside down and drizzle toffee all over

  • 4.

    Allow to set and cool before carefully removing from the mould

  • 5.

    Peel away any remaining foil

  • 6.

    Once complete fill with coloured hard boiled eggs

  • Royal Icing:

  • 1.

    Mix egg white with icing sugar to create a thick royal icing for piping decorations on the bread


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

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