The Great Australian Bake Off

A German yeast bake-inspired pull-apart bake made of poppy seed stollen ‘petals’, Buchteln (sweet yeast buns) filled with orange infused pear and lemon infused apple (reminiscent of mixed peel), and Beesting flavoured sticky buns with gooey honey toffee.


  • Poppy seed scroll

  • 1kg biodynamic baker’s flour (Eden Valley)

  • 14g instant dry yeast

  • 100g raw caster sugar

  • 500ml lukewarm whole milk

  • 4 eggs (room temp)

  • 300g unsalted cultured butter (room temp)

  • zest of 1 large lemon

  • ½ teaspoon salt

  • Poppy seed filling

  • 400g poppy seeds (ground in an electric coffee grinder until fine)

  • 1 litre milk

  • 80g cornflour

  • 1 teaspoon vanilla bean paste

  • 2 egg yolks

  • 200g raw caster sugar

  • 30g tablespoons unsalted butter

  • Glaze

  • 40-50ml lemon juice

  • 1 egg white

  • Around one and a half cups (200-250g) icing sugar

  • Buchteln (Autumn fruit buns with custard) and Sticky Beesting (Bienenstich) buns

  • Make one quantity of sweet yeast dough for both bakes.

  • Yeast dough

  • 1 kg biodynamic bakers flour

  • 14 g dry yeast

  • 100g unrefined caster sugar

  • 2 tsp vanilla paste

  • ½ tsp salt

  • 2 eggs

  • 500ml lukewarm milk

  • 150g unsalted cultured butter (melted and cooled)

  • Zest of ½ orange and one lemon

  • Buchteln pull-apart ring

  • ½ quantity sweet yeast dough (as above)

  • Fruit filling

  • 2 brown pears (beurre bosc)

  • 2 granny smith apples

  • 60ml lemon juice

  • zest of one lemon

  • 60g caster sugar

  • 60ml orange juice

  • 60g caster sugar

  • zest of half an orange

  • Topping

  • ¼ cup warm milk

  • ¼ cup unsalted cultured butter

  • 1 cup pearl sugar

  • Beesting sticky bun pull apart centre

  • ½ quantity sweet yeast dough (as above)

  • Beesting ‘schmear’

  • 150g unsalted cultured butter

  • 100g sugar

  • 1 tsp vanilla bean paste

  • 1 tablespoon organic honey

  • 3 tablespoons thickened cream

  • 150g flaked almonds

  • 50g ground almonds

  • Pinch salt

  • Honey salted caramel

  • 150g unrefined caster sugar

  • 50g organic honey

  • 50g unsalted butter

  • 150ml-200ml cream

  • ¼ teaspoon pink salt

  • Honey and orange custard (crème anglaise)

  • 3 egg yolks

  • 40g caster sugar

  • 1 tablespoon honey

  • 250ml milk

  • 1 vanilla pod, scraped seeds

  • zest of one orange


  • 1.

    Preheat oven to 200°C (fan forced).

  • For the dough :

  • 1.

    For buns, mix flour and yeast in a large bowl with a whisk.

  • 2.

    Make a well and add warm milk, beaten eggs, sugar, vanilla and melted butter. Add salt to the edges.

  • 3.

    Mix at low speed, using a dough hook, until it forms an elastic ball (about 5-7 minutes).

  • 4.

    Take out half the dough and set in a bowl covered with glad wrap to prove. Leave in a warm place.

  • 5.

    Knead in orange and lemon zests and take out second lot of dough, roll into a ball and prove in a second bowl covered in glad wrap.

  • 6.

    Prove for about 40-60 minutes or until doubled in size.

  • For the poppy seed scrolls:

  • 1.

    Sift flour into a large bowl.

  • 2.

    Make a well in the centre and add the yeast, 1 tablespoon of the sugar and half the milk.

  • 3.

    Stir to combine and set aside until the yeast mixture is bubbly and active.

  • 4.

    Beat the eggs together in a bowl until combined. Combine the melted butter with the milk, remaining sugar, lemon zest, vanilla and salt. Pour everything into the bowl around the yeast mixture.

  • 5.

    Knead the mix using a stand mixer with a dough hook at low speed until it forms a smooth and elastic ball (use the windowpane test to make sure the gluten has developed). This will take about 6 minutes.

  • 6.

    Prove in a warm place covered in cling film for about 40-60 minutes or until doubled in size.

  • To make the poppy seed filling:

  • 1.

    Grind 400g poppy seeds and place in a large saucepan with all but ½ cup of the milk.

  • 2.

    Simmer over very low heat for 8-10 minutes.

  • 3.

    In a bowl, beat sugar and egg yolks with vanilla. Add cornflour and the ½ cup milk and whisk until combined. Remove poppy seeds from stove and stir in cornflour mix. Return to heat and boil until thickened. Stir in butter. Cool in a sink of iced water, stirring often to avoid a skin forming.

  • To make the Buchteln filling:

  • 1.

    Peel, core and dice the pears and apples. In one microwave proof bowl combine lemon zest, juice and sugar. Microwave until hot. Add apples. Microwave until just starting to soften. Leave to cool in the juices. In a second bowl combine orange juice, zest and sugar. Microwave on high until hot. Add pears. Microwave again until just starting to soften. Leave to cool in the juices.

  • To make the ‘Beesting’ sticky bun ‘schmear’:

  • 1.

    In a saucepan, combine butter, sugar, vanilla and honey over low-medium heat and stir until melted and sugar has dissolved. Add flaked almonds and salt and continue to cook briefly over heat until bubbling, then add the milk and stir until amalgamated. Cool. Remove half of the mix for the topping and mix ground almonds into other half of mixture to form a paste.

  • To make honey salted caramel:

  • 1.

    In a saucepan cook sugar and honey until a dark toffee colour. A tablespoon of water can be added at this point to help dissolve the sugar. Avoid stirring the sugar. Remove from heat and stir in butter and salt. Swill until combined. Slowly add cream, watching for spitting and mix until smooth. Add enough cream until you have the runny pourable consistency you want to drizzle over the buns. Set aside.

  • To assemble components:

  • 1.

    Poppy seed scroll petal ring, grease two biscuit trays well.

  • 2.

    Place one cake pan on the long edge of the tray and mark out a semi-circle (half the pan) into the butter.

  • 3.

    Repeat with the other tray – this will be the guide for the poppy seed petals. A third tray may also be used if the oven is small. Press/roll out dough on a floured bench to a rectangle measuring 40 x 60cm. Spread cooled poppy mixture over the dough. Roll dough carefully along the long end to form a long sausage. Flour bench as needed. Flatten sausage to about 15cm wide. Cut long triangles along the length of the dough. Twist half of them and leave the other half flat or just leave them all flat. Place the flat triangles spaced around the marked cake ring with the twisted triangles in between. You want enough to complete the round of the cake tin.

  • 4.

    Leave to rise for another 20-25 minutes or until visibly risen. Brush with milk.

  • 5.

    Bake at 200°C for 35-45 minutes, turning down to 180° if it gets too brown.

  • 6.

    Remove from oven and cool.

  • Icing:

  • 1.

    Beat together icing sugar, lemon juice and egg white to form a loose icing adding extra lemon juice as needed to gain a runny cream like consistency. Spread icing over flat tops of petals so that they are white.

  • Sticky Beesting pull apart:

  • 1.

    Empty dough onto floured bench (check it is the un-zested batch).

  • 2.

    Roll out to a rectangle about ½ cm thick.

  • 3.

    Spread cooled almond (with meal) mixture over rectangle.

  • 4.

    Roll along long edge to from a sausage. Cut scrolls 2-3 cm wide.

  • 5.

    Grease a cake pan with butter. Pour the almond mixture without the almond meal on the bottom and spread evenly. Place scrolls together in a round on top, cut side facing up. Fill the middle with a metal ring the same diameter as the cup which will hold the custard. Allow to rise for 20 minutes.

  • 6.

    Bake at 180°C for 30-40 minutes. Once cooked turn out onto a tray. Return to oven to brown further if needed spooning more caramel on the top. Place in the centre of the poppy seed scroll petals.

  • Autumn fruit buchteln:

  • 1.

    Empty dough onto a floured bench.

  • 2.

    Divide into 12 -14 pieces.

  • 3.

    Flatten each piece, fill with drained apples and pears. Close to form a sealed ball and roll until smooth.

  • 4.

    Place a cake tin the same size as that used for the Beesting sticky buns in the centre of a greased tray. Grease outside of the tin.

  • 5.

    Use tin foil lined with baking paper (siliconised) to form a moat around the tin.

  • 6.

    Arrange balls together in the foil moat around the tin.

  • 7.

    Allow to rise for 20 minutes.

  • 8.

    Pour mixture of warm milk and butter over the buns.

  • 9.

    Sprinkle liberally with pearl sugar.

  • 10.

    Bake at 180°C for 20-25 minutes or until golden and cooked through. Cool on rack after removing centre tin. Move carefully as the ring will easily fall apart.

  • 11.

    To assemble, move poppy scroll petal wreath to a large flat round wooden platter.

  • 12.

    Place sticky Beesting buns in the centre. Place Buchteln fruit bun ring on top around the sticky centre.

  • 13.

    Insert a non-handled cup in the hole in the middle to hold the custard.

  • For the honey and orange custard (crème anglaise):

  • 1.

    In a saucepan pour milk, vanilla pod and seeds, honey, zest and 2/3 of the sugar and bring to boil.

  • 2.

    Meanwhile beat yolks and 1/3 of the sugar in a bowl until light and fluffy.

  • 3.

    Pour the boiling milk over the yolk mixture. Return to pan and cook over low heat while stirring until custard reaches 80°C (coats the back of a spoon). Pour into a container in the centre of the pull apart.

Nutritional information

Nutritional analysis per serving (66 servings)

  • Energy 405kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 7g
  • Carbohydrate 52g
  • Sugar 23g
  • Sodium 167mg

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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