An impressive but simple Pull-Apart Bread with a filling inspired by the humble Chiko Roll.

Chiko Roll Pull Apart Bread by Sugar Salt Magic

When was the last time you had a Chiko Roll? For me, it was years ago but it’s one of those flavours you never forget. The fact that we are coming up to Australia Day and wanting to bake some true blue Aussie treats are what inspired this Chiko Roll Pull Apart Bread. 

This is actually the first time I’ve made a Pull-Apart Bread and I was sure it was going to be an absolute failure. I mean, up until this, I hadn’t even been happy with a loaf of bread that I’d made. I’ve had more and more practice though over the last year with yeast and breadmaking and the hard work has finally paid off. Trial and error brought me to this bread recipe but you’ll find that many simple white bread recipes are similar, so if you have a favourite you can go ahead and use this here. If you’re new to making bread, you seriously can’t go wrong with this one.

Chiko Roll Pull Apart Bread by Sugar Salt Magic

I must say, I actually enjoy making bread (except of course the waiting). I think there is a certain zen about the whole process. You know, kneading and watching the transformation to that smooth ball of dough. Setting the bread in warm place and watching how it grows. You can’t help but throw some love into the recipe when it requires some attention. I use my stand mixer to do most of the heavy kneading for me and then I just join in for the glory moment at the end where I give it a few final kneads until smooth.

Chiko Roll Pull_Apart Bread by Sugar Salt Magic

This recipes gives you some creative license too. You can create whatever shape you like. I just loved doing the sunburst loaf. So impressive and easy for people to grab a piece. Each little sunray is the perfect size. For good measure, I also did a standard loaf shape Pull-Apart as well. Whichever design you choose, have some fun with it. 

Chiko Roll Pull Apart Bread by Sugar Salt Magic

When I googled Chiko Roll recipes there are quite a few out there. Some look bizarre but I kept coming back to this one. I must admit, I really had no idea what was in a Chiko Roll. Whenever I’ve eaten one, I’ve decided it’s best not to ask, just enjoy. They are (surprisingly to me) filled with good healthy ingredients. Beef mince, cabbage, carrot, celery, green beans and pearl barley. Who knew? In fact, there is actually very little that isn’t healthy. Apparently, the Chiko Roll was developed back in the 1950’s, and inspired by the Chinese Spring Roll

I always find describing how to do things quite difficult, so if I don’t make sense that’s what these pictures are for 🙂

Chiko Roll Pull_Apart Bread Sunburst by Sugar Salt Magic

Sunburst style


Chiko Roll Pull_Apart Bread Loaf by Sugar Salt Magic

Loaf style

I’ll definitely be rolling this bread dough recipe out again for various recipes as it really didn’t take much effort for it to just work.

Give this Pull-Apart bread a go for your Australia Day party. You won’t be sorry. Yum, yum 🙂


This week last year

Giant Wagon Wheel

Slow Cooked Lamb and Rosemary Pies


Chiko Roll Pull_Apart Bread by Sugar Salt Magic

Chiko Roll Pull-Apart Bread

5 from 1 vote
Delicious, fluffy bread wrapped around a Chiko Roll inspired filling. Perfect for Australia Day.


Bread Dough

  • 30 g butter
  • 1/2 cup water
  • 1/2 cup milk
  • 3 teaspoons sugar
  • 7 g (1 sachet or 2 1/4 teaspoons) instant yeast
  • 3 1/4 cups (420g) bread flour
  • 1 teaspoon salt
  • 1 egg


  • 1/4 cup dried pearl barley
  • 250 g finely ground beef mince
  • 1 1/2 teaspoons salt (halved)
  • 1 tablespoon (15g) butter (note 1)
  • 1 cup cabbage, finely shredded
  • 1 medium carrot, grated
  • 1 small onion, grated
  • 1 20 cm stalks celery, finely chopped
  • 1/2 cup chopped green beans
  • 1 clove garlic, crushed
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons oyster sauce
  • 1/2 tablespoon flour (note 1)
  • 1/4 cup water
  • 1 egg


  • In a small saucepan over the lowest heat, melt the butter. Once it has almost all melted, add the water, milk and sugar. Stir until combined and sugar has melted (only about a minute - you just want the mixture to be luke warm, not hot). Turn the heat off and sprinkle yeast over the top, then whisk together well. Allow to sit for about 10 minutes until foamy.
  • While that is sitting, sift the flour and stir through the salt. Add the milk mixture. Mix together and then knead until smooth and elastic. You can do this by hand or in a stand mixer with a dough hook for 5-7 minutes. When the dough is smooth and elastic, place it in an oiled bowl and cover with plastic wrap. Sit in a warm spot to rise for about an hour or until doubled in size.
  • While the dough is rising, make the filling. Bring a pot of water to the boil and add the barley. Boil for about 35 minutes until just cooked through.
  • While the barley is cooking,add a small amount of oil and the mince and 1/2 teaspoon of the salt to a pan and cook, stirring until browned. Remove from pan and put aside.
  • Add the butter to the pan and let it melt. Then add the cabbage, garlic, onion, celery, carrot and beans and the remaining salt. Sauté for around 8 minutes until vegetables are soft. Add pepper to taste. Add the flour and stir for a minute before adding the water and oyster sauce. Add back the mince and the barley and stir well. Allow to cool in fridge.
  • Preheat the oven to 200C. Line a round pizza tray with baking paper.
  • When the dough has doubled in size, punch it back and turn it out onto a lightly floured surface. Cut it in half. Roll one half out into a 10 inch disk and transfer to your pizza tray.
  • Mix one beaten egg through the chiko mixture, then spread the mix over the dough base, pressing down slightly and leaving a 1cm gap all the way around the edge. Roll out the second piece of dough and lay over the top of the mixture. Press down around the edges to join them.
  • Place a small glass or ramekin upside down in the middle and press down slightly. Using a sharp knife, cut from the ramekin out to the edge. Cut the circle in quarters and then each quarter into quarters again. You should now have a circle with the centre intact and 16 wedges coming out from it. Using both hands, gently lift one wedge and twist it clockwise for 3 turns, then press it down on the edge. Repeat with the rest of the wedges.
  • Beat one egg and brush over all the visible dough sections. Sprinkle salt and pepper over the top, then bake for 25-30 minutes until nicely golden on top. Turn out onto a rack and allow to cool for a few minutes, before inverting onto a serving plate and serving.


  1. I use a standard Australian 20ml tablespoon
Have you tried this recipe?Rate or comment below and let us know how it was!