The Great Australian Bake Off

Treat your taste buds to orange and ricotta sfogliatelle, pain au chocolat and orange and almond croissants.


  • Croissant dough

  • 25g dried instant yeast

  • 385ml milk

  • 375g plain flour

  • 375g Strong, high protein plain flour, plus extra for dusting

  • 2.5 tsp fine table salt

  • 75g caster sugar

  • 420g cold unsalted butter

  • Extra water to adjust dough

  • Egg wash

  • 1 egg

  • ¼ cup milk

  • Candied orange peel, and orange glaze

  • peel of 2 oranges very thinly peeled

  • water

  • 100g caster sugar

  • Sfogliatelle dough

  • 500g plain flour

  • 50g caster sugar

  • 6g salt

  • 200g water + extra to adjust texture

  • Icing sugar to dust

  • 50g lard and 50g butter for brushing

  • Orange chocolate for pain au chocolat

  • 400g dark chocolate 45%

  • Very finely grated zest 4 oranges

  • 100g dark chocolate for drizzling on the pain au chocolat

  • Almond butter filling for almond croissant

  • 1.5 tbsp finely grated orange zest

  • 125g caster sugar

  • 150g almond meal

  • 125g unsalted butter

  • ½ tsp salt

  • ¼ cup amaretto liqueur

  • 3 yolks

  • Sfogliatelle filling

  • 375g fresh extra smooth ricotta

  • 1 cup water

  • ½ cup caster sugar

  • 2/3 cup semolina

  • 2 yolks

  • ¼ tsp cinnamon

  • Pinch nutmeg

  • 2 ½ tbsp finely chopped candied orange peel

  • ¼ tsp fine table salt

  • ½ tsp vanilla extract


  • For the croissant dough – almond croissants and pain au chocolat:

  • 1.

    Warm milk to just above body temperature, add yeast and sugar. In a separate bowl, combine flours and salt, pour in liquid, mix then turn onto floured surface and knead to a smooth dough, adding more water if needed. Put back in bowl and set aside in a warm place covered in cling film for ten minutes. Use this time to make the sfogliatelle dough. Slice the cold butter arrange in a square between two pieces of baking paper and pound into a 20x20cm square. Turn the dough out onto a floured surface and roll into a 40x40cm square, arrange the butter in a diamond shape on the dough and fold the corners in like an envelope, roll/pound the dough until it is roughly 30x 60cm then fold the sides into the middle and then fold in half along the line where the two sides meet in the middle – this is a book fold, it resembles the dust jacket of a hardcover book. Press gently with the rolling pin to flatten, cover in cling film and put in the freezer for ten minutes. Roll the dough towards the open ends and roll to approximately 30x60cm fold in three, laying the outside thirds over each other in the middle like a letter, cover, refrigerate and repeat the turn, roll and fold process once more. After the last chilling cut the dough into two equal parts and refrigerate one of them. Roll one part to approximately 80x15cm long. Divide into two long pieces. Divide each of these into six triangles, spoon on a large teaspoon of almond filling, roll and place on a large baking paper lined tray, brush with egg wash cover with cling film and set aside in a warm place to rise. Once they have risen for at least an hour, brush with the egg wash again and cook at 190°C for 5 minutes before dropping the temperature to 180°C and cooking until golden brown. Brush with the syrup left over from the candies oranges and cook for another 5-10 minutes.

  • For the pains au chocolat :

  • 1.

    Roll the second piece of dough to approximately 80x10 cm. Cut the strip into two long pieces. Cut each strip into 6 equal rectangles. Roll out each strip so it is 10x15cm. Lay two sticks of orange chocolate on each piece of dough, either side of the middle of the dough then roll the dough up and place on a paper lined tray and brush with egg wash, cover with cling film and set aside in a warm place to rise. Once they have risen for at least an hour, brush with the egg wash again and cook at 190°C for 5 minutes before dropping the temperature to 180°C and cooking until golden brown. Brush with the syrup left over from the candies oranges and cook for another 5-10 minutes. Melt chocolate and drizzle in very fine strings over the completed orange chocolate pastry.

  • For the sfogliatelle dough:

  • 1.

    Mix flour, water, sugar and salt together to form a smooth but stiff dough, cover in cling film and set aside at least 10 minutes. Mix the two fats together and set aside, divide the dough into 6 pieces, cut one of them in half again and cover the remaining pieces in cling film. Roll the piece into a 10x30cm strip, fold in thirds then roll out in the other direction from the middle to the open ends. Roll into a long thin strip, stretching the dough while rolling. Spread a layer of fat over the surface and begin to roll the bottom of the dough lift and stretch the dough an additional half its width while rolling into a long cigar shape. Do the same with the other small dough ball. Add another half dough ball, rolled and stretched then stretch the overall log a little more, cover in cling film and freeze while working on the other components for the other pastries. Once the other components are completed add the rest of the dough to create a thick log of dough, cover and place back in the freezer. Slice 1cm thick discs cover one side with fat, flatten by half their thickness with the rolling pin and then push into a slight cone shape, fill, and loosely close one end. Place on a baking paper lined tray and bake for 15 minutes at 220°C, lower the temperature to 180°C and continue to cook until the outside is brown and crunchy, roughly another 20 minutes. Cool on a wire rack, dust with icing sugar.

  • For the sfogliatelle filling:

  • 1.

    Cook the water, semolina and sugar in a saucepan on a high heat whisking until it thickens; it should be very thick as it will loosen when the ricotta is whisked through.

  • 2.

    Remove from the heat, whisk in the ricotta, then the egg yolks, spices, vanilla and orange.

  • For the candied orange peel:

  • 1.

    Peel thin strips of orange peel avoiding as much of the pith as possible, place in a pot and cover with water to a depth of 1.5cm. Bring to the boil, drain replace the water, bring to a boil, drain again, replace the water a third time and pour on about 100g of caster sugar, bring to the boil then turn down to a very slow simmer for an hour and a half. Once the syrup is thickened, pour it into a small cup and retain for brushing the pastries later. Cover the leftover peels with about 2 tablespoons of caster sugar. Tip onto a chopping board and chop into very fine pieces.

  • Orange chocolate sticks:

  • 1.

    Melt 400g of chocolate in a microwave mix in 1 and a half tablespoons of very fine zest, the chocolate will start to cease up, spread it on to a baking paper lined tray roughly 20 x 30cm and put in fridge to set. Once set, cut into sticks, and use in the pain au chocolat.

  • For the almond butter filling:

  • 1.

    Combine all ingredients and whisk on high in a stand mixer until light and fluffy.

  • To assemble/timing:

  • 1.

    Make croissant dough, then sfogliatelle dough, begin the candied orange, roll out the croissant dough, add the butter and complete one turn and chill. Prepare the orange chocolate. Complete the first three dough balls on the beginning of the sfogliatelle, make a second turn of the croissant dough, make the almond creme filling, chop the orange chocolate into sticks. Complete the third turn of the croissant dough, roll out and cut into pieces, add fillings and set aside to prove. Complete the sfogliatelle roll then freeze, chop the orange peel make the sfogliatelle filling, slice the sfogliatelle flatten then fill it. Cook the sfogliatelle first, then drop the croissants in at the 15 minute mark. Doughs will be mixed and resting after half an hour, the croissant dough takes another half an hour to finish, during this time the centre of the sfogliatelle roll will be finished. Test runs have everything baked just after 4 hours.


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

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