The Great Australian Bake Off

The more delicious hybrid bake!


  • 50g softened unsalted butter, for greasing tin

  • 50g unsalted butter, melted for brushing

  • Dough

  • 200g bread flour

  • 200g plain flour, plus extra for dusting

  • 2 teaspoons instant dry yeast

  • 230ml lukewarm water

  • 65g unsalted butter, at room temperature, diced

  • 1½ teaspoons table salt

  • Olive oil spray, for greasing bowl 

  • Butter paste

  • 150g unsalted butter, at room temperature

  • 1 tablespoon plain flour

  • Filling

  • 120g gorgonzola picante, crumbled

  • 80g prosciutto, finely diced


  • 1.

    Preheat the oven to 200°C fan-forced. Set the warming draw to number 3.

  • 2.

    For the dough, combine bread flour, plain flour and yeast in the bowl of a stand-mixer bowl fitted with a dough hook. Mix on low to distribute evenly. With motor running, gradually add luke-warm water and knead on low speed for 3 minutes. (hold onto the machine as it may become unstable) The dough should be slightly stiff. Gradually add diced butter and salt , knead on low speed until completely incorporated. Increase to medium speed and knead for another 6 minutes or until the dough is extremely smooth and elastic.

  • 3.

    Place dough into a large bowl, cover with plastic wrap and rest for 15-25 minutes in proving draw or until risen.

  • 4.

    For the butter paste, combine butter and flour in a bowl and mix together with the back of a spoon to achieve a smooth spreadable consistency.

  • 5.

    Prepare filling ingredients.

  • 6.

    To assemble the cruffins, lightly grease a 6 hole (2.75cm x 2.25cm) pop-over pan with butter. Place pan onto a 32cm x 45cm aluminium oven tray.

  • 7.

    Set up the pasta machine with a long workable bench area.

  • 8.

    Transfer the dough to a lightly floured surface and divide into 3 equal portions. Working with 1 portion of dough at a time (cover remaining dough loosely with cling film), dust the dough with just enough flour so it doesn't stick, then roll it into a 1 cm-thick rectangle.

  • 9.

    With a pasta machine at its thickest increment, feed the dough through the machine. Feed through rollers again, repeating and reducing settings notch by notch with final roll at setting 6. Avoid any crinkling or folding of the dough during this process, laying it neat and flat on the bench.

  • 10.

    Using your fingers, carefully spread one third of the butter paste in a thin layer evenly across the dough, extending all the way to the edges.

  • 11.

    For the filling, sprinkle one third of the gorgonzola, smearing it slightly using your fingers, and one third of the prosciutto evenly over the dough. Start tightly rolling the dough from one short end into a log. Repeat with remaining dough, butter paste and filling to create 3 logs in total.

  • 12.

    Carve the logs in half lengthwise with a sharp knife .

  • 13.

    With the cut side facing out, twirl each piece into a loose semi-knot and tuck the ends underneath itself. Place into prepared tin. (Cut side up to reveal the layers and ends tucked into the tin). Cover the pan loosely with cling film and prove in a warming draw for 20-30 minutes or until risen. Meanwhile, melt some butter in a small saucepan. Lightly brush tops of cruffins with some melted butter.

  • 14.

    Bake for 30-35 minutes or until puffed and golden. Lightly brush tops of baked cruffins with melted butter. Transfer to a cooling rack for 2-3 minutes, then transfer to a platter, to serve.

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