The Great Australian Bake Off

These mouth-watering passionfruit finger buns are perfect for the summer months. 


  • Bun dough

  • 5 ¾ cups plain flour

  • 4 ½ tsp dried yeast

  • ½ cup sugar

  • 1 tsp table salt

  • 1 cup milk

  • 1 cup water

  • ¼ cup olive oil

  • 2 eggs

  • Egg yolk, to glaze

  • Passionfruit curd

  • 1 cup caster sugar

  • 120g unsalted butter

  • 4 eggs, well beaten

  • Pulp of 12 passionfruit

  • Whipped cream, to fill also

  • Passionfruit icing

  • Pulp of 4 passionfruit

  • 4 cups pure icing sugar


  • 1.

    For the Buns, preheat oven to 190°C. Combine flour, yeast, salt and sugar in a mixing bowl. Warm milk, water and oil until lukewarm, then add to dry ingredients and knead with dough hook. Add eggs one at a time and knead thoroughly for 10 minutes until smooth and elastic (make sure dough is still soft and a little sticky). Prove until doubled in size in a lightly oiled bowl. Knock back; shape into 24 finger buns by rolling into a bread roll ball then flattening out. Place closely together on a baking paper-lined tray, cover with oiled cling wrap and prove for another 15 minutes. Glaze with egg yolk, then bake for 10-20 minutes until golden brown. Tear apart, cool and fill and ice.

  • 2.

    For the curd, stir butter and sugar in a small pot over moderate heat until sugar dissolves. Add egg and passionfruit pulp and stir continuously on low heat until thickened. Pour into a flat container and chill. Use to fill buns, along with whipped cream.

  • 3.

    For the icing, combine passionfruit pulp and enough sieved icing sugar to make a thick icing. Use to ice cooled finger buns.

Nutritional information

Nutritional analysis per serving (26 servings)

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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