The Great Australian Bake Off

Like an Easter egg hunt inside a hot cross bun, these boozy prune and apricot delights have a surprise in the middle.


  • Spiced yeast dough

  • 1 kg type OO flour

  • 2 tsp cinnamon

  • 2 tsp ground ginger

  • 1 tsp ground mace

  • 4 cardamom pods, crushed

  • 14g dry instant yeast

  • 100g muscovado sugar

  • 2 tsp vanilla essence

  • 2 tsp salt

  • 2 eggs, room temperature

  • Finely grated zest of one orange

  • 500ml warm milk

  • 200g unsalted butter, melted

  • Fruit mix

  • 2 cups prunes, pitted and quartered, soaked in rum and drained well

  • 1 cup chopped dried apricots

  • Chocolate ganache filling

  • 200g dark chocolate

  • 200ml thickened cream

  • 20ml rum

  • Whipped orange butter

  • 150g unsalted butter

  • 1 tsp vanilla

  • 2 tsp pure icing sugar

  • Zest of one orange

  • Blood orange fruit spread

  • 1 cup blood orange puree

  • Zest of one orange

  • ½ cup caster sugar

  • 1 tsp pectin or citrus pectin and calcium mix (as per volume)

  • Crosses for top

  • 3 tbsp plain flour

  • Water to make a pipe-able batter

  • Glaze

  • 3 tbsp caster sugar

  • 3 tbsp boiling water

  • ¼ tsp cinnamon

  • Extras

  • 4 eggs (to either boil or blow)

  • Red food colour gel

  • 1 tbsp white vinegar


  • 1.

    Preheat oven to 200°C.

  • For the dough:

  • 1.

    Mix flour, spices and instant yeast in a large mixing bowl.

  • 2.

    Melt butter with orange zest. Add milk and vanilla and warm. Make a well in the centre of the flour and add warm milk mixture, sugar and eggs. Sprinkle salt around the outside.

  • 3.

    Knead for 7-10 minutes until smooth and elastic.

  • 4.

    In last minute add chopped fruit and combine until evenly distributed. Do not overmix.

  • 5.

    Allow to prove in a warm place for around 40-60 minutes or until doubled in volume.

  • For chocolate mixture:

  • 1.

    Boil cream.

  • 2.

    Pour over chocolate and allow to sit and melt over a few minutes. Stir until chocolate has all melted. Stir in rum.

  • 3.

    Chill until set in the fridge.

  • For the orange butter:

  • 1.

    Beat all the ingredients for the orange butter until light and fluffy.

  • 2.

    Spread into small chocolate egg molds ensuring no air pockets. Smooth tops and place in freezer.

  • 3.

    Place a hot cloth over mold to release egg halves and press gently on the edges to push them out. Join halves together.

  • 4.

    Store in the fridge.

  • For fruit spread:

  • 1.

    Place all ingredients except for pectin in a small saucepan and bring to boil, sprinkle over pectin and whisk in until thickened. Chill until set.

  • 2.

    When dough has doubled in volume, divide into 26 even balls (90g each).

  • 3.

    Enclose a ½ tsp ball of chocolate mixture inside each bun and form into a round with a smooth top. Ensure chocolate is well sealed.

  • 4.

    Arrange 1cm apart on a tray, cover and allow to prove again for 20 minutes in a warm place. Glaze twice with a mixture of egg and milk. Pipe crosses on top by placing flour mixture in a piping bag and snipping the bottom when ready to pipe.

  • 5.

    Bake for 20-25 minutes or until golden and cooked through.

  • For glaze:

  • 1.

    Mix together sugar, water and cinnamon. Heat a little in the microwave to allow sugar to dissolve if needed. Once out of the oven glaze again well with sugar mixture whilst hot. Glaze twice if needed.

  • 2.

    Serve hot buns with whipped butter eggs and a coloured egg on the side in an egg cup.

  • Coloured boiled eggs:

  • 1.

    Boil eggs in a saucepan of water to which has been added 1 tbsp of vinegar and red food colour (or other food colour such as green, sky blue or orange).

  • 2.

    Boil for 3 minutes. Turn egg to colour evenly.

  • 3.

    Optional: paint to resemble an orange using food gels or dusts mixed with alcohol.

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 360kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 6g
  • Carbohydrate 52g
  • Sugar 19g
  • 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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