The Great Australian Bake Off

Impress your loved ones with a breakfast extravaganza of chocolate filled croissants, sour cherry Danishes and apricot pinwheels.


  • Croissant

  • 290ml warm milk

  • 600g bread flour

  • 1 tsp salt

  • 360g unsalted butter, frozen

  • 120g caster sugar

  • 5 tsp instant dried yeast

  • 100g small chocolate chips/bars

  • 200g chocolate chips/bars for drizzling

  • 2 eggs

  • 2 tbsp milk

  • Danish

  • 1000g plain flour

  • 1.5 tsp salt

  • 100g caster sugar

  • 170g unsalted butter, chilled

  • 400g water, chilled

  • 400g unsalted butter, frozen

  • 8 tsp instant dried yeast

  • 300g pitted sour cherries

  • 500g apricot halves

  • 400g Chinese rose jam (rose petals marinated with honey, sugar and wine) 

  • Flat icing

  • 270g soft icing mixture

  • 60g milk

  • 30g melted unsalted butter

  • ½ tsp vanilla extract

  • Cream cheese paste

  • 200g cream cheese, at room temperature

  • 50g icing sugar 

  • 3 tsp vanilla bean paste

  • 1 egg yolk


  • For the croissant dough:

  • 1.

    Warm milk to 35°C in a microwave. In a large bowl, place bread flour, salt, sugar, yeast, and whisk together. Grate frozen butter, stir and cover with flour. Add in the warm milk, mix to a dough while keeping the butter’s shape. Flour the work surface, press the dough to form a square, and wrap with cling film. Rest in fridge for 30 minutes.

  • For the Danish dough:

  • 1.

    Mix flour, sugar, salt, yeast, whisk.

  • 2.

    Add in cubed chilled butter.

  • 3.

    Add water to form a dough, roll the dough to rectangle shape.

  • 4.

    Grate 200g frozen butter onto the 2/3 of the dough, do a letter fold, seal the edge.

  • 5.

    Grate 200g frozen butter onto the 2/3 of the dough, do a letter fold, seal the edge.

  • 6.

    Make another letter fold.

  • 7.

    Leave in the fridge to rest for 30 minutes.

  • For croissant dough layers:

  • 1.

    Roll the dough to 28-inch x 20 inch, do a book fold.

  • 2.

    Rotate the dough by 90-degree turn, roll out slightly and do another book fold.

  • 3.

    Flip dough over.

  • 4.

    Repeat above 2 more times.

  • 5.

    Double wrap the dough with cling film, rest in the fridge for 60 minutes.

  • For Danish shaping:

  • 1.

    Cut the Danish dough into twenty-four 4 inch x 4 inch squares.

  • 2.

    Shape 12 frames and 12 pinwheel shaped Danish, cover with cling film for proofing in room temperature.

  • For egg wash:

  • 1.

    Mix eggs and milk, whisk.

  • Cream cheese paste:

  • 1.

    Mix cream cheese, confectioner’s sugar, vanilla bean paste and egg yolk.

  • For croissant shaping:

  • 1.

    Roll the croissant dough to 24 inch plus x 10 inch plus, 4mm thick.

  • 2.

    Trim the edge, Cut the dough into triangles of 4 inch x 10 inch. Make a small cut in the centre of each triangle.

  • 3.

    Stretch the corners and tip, add in chocolate caps/bars and roll the dough up.

  • 4.

    Place the dough on a large tray lined with silicone baking mat.

  • 5.

    Cover the tray with cling film and rest the croissants at room temperature for 60 minutes.

  • For the Danish baking:

  • 1.

    Preheat oven to 230°C.

  • 2.

    Fill the Chinese rose jam and pitted sour cherry in the frames.

  • 3.

    Fill the cream cheese paste and apricot halves on the pinwheels.

  • 4.

    Egg wash the Danish. Bake at 230°C for 10 minutes, turn the temperature down to 190°C, bake for another 10 minutes.

  • 5.

    Cool on a wire rack for 20 minutes.

  • For the croissant baking:

  • 1.

    Preheat the oven to 230°C. Egg wash the croissant. Bake at 230°C for 10 minutes, turn the temperature down to 190°C, bake for another 10 minutes. Cool on a wire rack.

  • To assemble:

  • 1.

    Dust icing sugar on the Danish.

Nutritional information

Nutritional analysis per serving (50 servings)

  • Energy 383kj
  • Fat Total 20g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 45g
  • Sugar 18g
  • Sodium 170mg

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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