The Great Australian Bake Off

Theses mouth-watering Danishes and Snails will soon become a family favourite.


  • Quick Danish dough

  • 900g plain bread flour

  • 1 teaspoon fine ground salt

  • 2 tablespoons caster sugar

  • 40g dry yeast

  • 1 beaten egg

  • 250ml milk

  • 300g unsalted butter chilled and sliced

  • Sweet Danish

  • Add teaspoon of cinnamon to the dough

  • 170g milk

  • 45g caster sugar (1st)

  • 1 teaspoon vanilla bean paste

  • 20g pure corn starch

  • 45g caster sugar (2nd)

  • 60g milk (2nd)

  • 4 egg yolks

  • 55g unsalted butter

  • 1 cup of sultanas

  • Verjuice to hydrate the sultana’s

  • Glaze

  • 285g jar apricot jam

  • A little water to water down

  • Icing

  • Juice of ½ a lemon

  • 1 ½ cup pure icing sugar

  • Savoury Danish

  • 6 slices finly sliced pancetta (not hot unless you want these spicy)

  • 24 fresh asparagus spears, trimmed and clean

  • 200g double cream brie sliced 3 to 4mm thick

  • 60g baby spinach leaves

  • Salt and cracked pepper, to taste.

  • Sesame seeds to garnish

  • 1 egg to wash with

  • 170g milk

  • 45g caster sugar (1st)


  • 1.

    For the quick pastry, activate the yeast with a little warm milk and sugar. Stir yeast mix, remaining milk and egg into the flour and salt. Knead dough until smooth. Roll out to 1 cm thick in a square shape – place sliced butter over ½ of it, fold over and seal the edges. Fold, wrap in cling wrap and chill for 15 minutes. Take out, roll out to same size again, turning the dough and fold in 3, roll a little, wrap in cling – 15 minutes. Take out and repeat as many times as times permits. Ready to use = let it rest if tight when working with it.

  • 2.

    For the sweet Danish – snails. Add 1 teaspoon of cinnamon to the dough – laminate. Custard – 1st milk and sugar to low simmer in a pot. In a bowl, mix corn starch, 2nd sugar, 2nd milk and egg reds. Whisk. Add in a little warmed milk to warm up the mixture. Keep adding and whisking to avoid scrambling. Pour all back into saucepan – heat until back of spoon coated (or for those with a heat gun when it gets to 75 to 80 degrees). Add in butter and vanilla bean – pour onto lined baking tray – fridge to set. Glaze, some jam and water in a pan to soften – strain – set aside to cool. Icing – mix lemon juice and icing sugar to right consistency; cover in cling wrap and set aside. Roll out the dough, spread a generous layer of custard, sprinkle on sultanas that have been rehydrated by hot verjuice and press into the dough – roll the dough into a swiss roll. Slice and arrange on a cookie sheet, proving draw for 15 minutes. You can glaze with a little egg red or white at this point before baking at 200°C for 20 minutes or until ready. Brush over glaze once slightly cooled. When cold, drizzle over lemon icing

  • 3.

    For the savory Danish, shape dough to desired pattern – I did squares. Lay down Pancetta, then the asparagus, then the spinach, with the brie on top. Wrap the pancetta around the asparagus like a little parcel, it will protect the asparagus from burning and over cooking – trim the asparagus if it’s too long. Season to taste, just remember it’s already quite salty with the pancetta. Place in the centre diagonally on the dough, wrap the dough around them and use a little egg to seal them the ends together. Asparagus on top, white egg wash and sprinkle with sesame seeds and bake for 15 to 20 minutes on 200°C until golden brown.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 344kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 8g
  • Carbohydrate 43g
  • Sugar 17g
  • Sodium 264mg

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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