The Great Australian Bake Off

A break from your typical sweet scroll.


  • Dough

  • 1/2 cup unsalted butter, melted

  • 1/2 cup caster sugar

  • 1 tsp dried yeast

  • 2 cups milk, lukewarm

  • 5 cups bread flour

  • 1 tsp baking powder

  • 2 tsp salt

  • 1 egg, lightly beaten

  • Pulled pork

  • 1kg pork loin

  • 1 tsp whole fennel seeds

  • 4 tsp dried Italian oregano

  • 2 tsp paprika

  • 1/2 tsp ground cumin

  • 4 fresh bay leaves

  • 4 garlic cloves, halved

  • 1 large onion, sliced

  • 4 tbsp light olive oil

  • 1 tbsp table salt

  • 1 tbsp whole pepper

  • 400g can peeled Italian tomatoes

  • 1 cup dry white wine

  • Caramelised onion and rhubarb

  • 8 stems rhubarb, plus extra 2 cups– cut into pieces

  • 6 large brown onions, thinly sliced

  • 3 garlic cloves, chopped

  • 1/4 cup balsamic vinegar

  • 1/2 cup brown sugar

  • 1 tsp paprika

  • 5 tbsp light olive oil

  • Handful fresh sage

  • Salt and pepper to taste

  • Micro herbs, mixed


  • 1.

    For the dough , get a large bowl and mix the milk, melted butter and sugar. Evenly sprinkle the yeast on the top and let it sit for 5 mins to bloom.

  • 2.

    Put 4 cups of flour and mix well using a wooden spoon, cover and let it rise for 1 hour.  Preheat oven to 180C.

  • 3.

    For the pork, Get a hot pan with a table spoon of oil and seal the pork till you get some caramelisation on all sides. Next in a pressure cooker add the oil and once heated add the onion and garlic and sweat it out for around 8 mins.

  • 4.

    Then get all the whole spices, fennel and pepper and grind it well in a mortar and pestle. Add the pepper, fennel and remaining spices into the onion mix and stir well for a few minutes.

  • 5.

    Add the tomato and wine and let it sit for a few mins. Then add the pork, stir once more and lock the pressure cooker in for 20-30 mins. Once done, let it cool for a bit and using two fork pull the pork apart. Strain the juice, and reduce it with some corn flour.

  • 6.

    For the caramelised onion, put oil in a deep pan and add the onions and garlic and sweat it out for about 10 mins. Add sugar and spices and stir for another 2-3 mins. Add the vinegar, salt, pepper and let it reduce to a chutney consistency.

  • 7.

    Once you have reached the end, at the rhubarb and turn the heat off. Let it rest till it has to be used. Once the hour is up, add the baking powder and salt and mix well.

  • 8.

    Add some of the remaining flour on to the bench , tip the dough and knead well till it’s not as sticky anymore and keep adding little flour at a time.

  • 9.

    Roll the dough out to about 1/2 inch thickness. Make sure the bench is floured before you roll out.

  • 10.

    Add the chutney and pulled pork on to the scroll evenly and roll up the dough with some extra fresh rhubarb, pinch the end and cut the sides off. Cut up equally measured 12-14 scrolls.

  • 11.

    Place them on the top of your baking tray in a pattern , cover it with plastic wrap and let it rest for about 30 mins.

  • 12.

    Brush it with some egg wash and put it into the preheated oven for about 20-25 mins or until the middle is well baked. If the scrolls on the outside is getting burnt – cover with some aluminium foil.


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

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