0:00:02 > 0:00:06The investigation into who might be Britain's best young amateur baker
0:00:06 > 0:00:07is in its final stage.
0:00:07 > 0:00:11We've narrowed down the culprits from 40 bakers to five suspects.
0:00:11 > 0:00:14This individual is aged between 9-12,
0:00:14 > 0:00:16could be male, could be female.
0:00:16 > 0:00:18And can be clearly identified by their cake-stained aprons
0:00:18 > 0:00:20and flour in their hair.
0:00:20 > 0:00:22Welcome to the semifinal of...
0:00:22 > 0:00:24- BOTH:- Junior Bake Off!
0:00:46 > 0:00:49- I'm nervous! - Me too, I've got butterflies.
0:00:49 > 0:00:54The five semifinalists are about to do baking battle.
0:00:54 > 0:00:55Here we go!
0:00:55 > 0:00:58With Francesca falling ill, it's down to Nikki,
0:00:58 > 0:01:01Tyrese, Macy,
0:01:01 > 0:01:06Lottie and Jenna to prove to judges Allegra and Nadiya
0:01:06 > 0:01:10that THEY deserve one of the three places in tomorrow's final.
0:01:10 > 0:01:12Semifinals, here we are.
0:01:12 > 0:01:16So excited, because I know in that tent, we've got our winner.
0:01:18 > 0:01:20Today, five must become three.
0:01:20 > 0:01:24There's no more room for mistakes, they just need to prove it to me.
0:01:24 > 0:01:26Show me what you've got.
0:01:26 > 0:01:30Two baking challenges stand in their way.
0:01:30 > 0:01:33First, they face a tricky technical knowledge test...
0:01:33 > 0:01:34Whoa!
0:01:34 > 0:01:37- I've literally forgotten how you plait.- Is it naan bread?
0:01:39 > 0:01:42..followed by show-stopping enriched dough buns.
0:01:45 > 0:01:47- Those are epic.- Nailed it.
0:01:51 > 0:01:55To get to the semifinal, Nikki has consistently produced Showstoppers
0:01:55 > 0:01:58packed with winning flavour combinations.
0:01:58 > 0:02:01I got a little bit of everything. That's delicious.
0:02:01 > 0:02:03My approach to being in the tent so far
0:02:03 > 0:02:06has been just be calm and collected,
0:02:06 > 0:02:10try not to get all your nerves bundled up in your head
0:02:10 > 0:02:13and just bake my heart out, like usual.
0:02:13 > 0:02:15Tyrese won his place in the semifinal
0:02:15 > 0:02:17thanks to his St Lucian family recipes
0:02:17 > 0:02:21and an almost faultless quarterfinal technical.
0:02:21 > 0:02:22- NADIYA:- THAT is perfect.
0:02:22 > 0:02:28Over the last few weeks, baking has like, COMPLETELY taken over.
0:02:29 > 0:02:32I feel quite proud to be the one to represent the boys.
0:02:32 > 0:02:34In her quarterfinal,
0:02:34 > 0:02:38Jenna impressed the judges by turning disaster into success.
0:02:38 > 0:02:41You would say these are some of the best-looking eclairs
0:02:41 > 0:02:43in the room, they just look great.
0:02:43 > 0:02:46In the quarterfinals, I learned that whatever happens, just carry on.
0:02:46 > 0:02:49If anything goes wrong in the semis, I'm just going to be like,
0:02:49 > 0:02:51"Right, let's do this again".
0:02:51 > 0:02:55Macy bakes for her family of 12 every day and her experience
0:02:55 > 0:02:57has shown in her bakes.
0:02:57 > 0:02:59Delicious strawberry flavour, really pure.
0:02:59 > 0:03:01THAT is a pro job.
0:03:01 > 0:03:05I feel like today is going to be a really great opportunity for
0:03:05 > 0:03:08me to show the judges what I can do as a baker.
0:03:08 > 0:03:12I think we'll all have to work even harder to get through to the final.
0:03:12 > 0:03:14Lottie is a true artist and secured her place
0:03:14 > 0:03:17with her show stopping presentation.
0:03:17 > 0:03:19That is as pretty as a picture.
0:03:19 > 0:03:21I love the details that you've done on top.
0:03:21 > 0:03:23I think the judges are expecting a lot more of
0:03:23 > 0:03:26a higher standard now that I'm in the semifinals.
0:03:26 > 0:03:30Everyone really wants to get into the finals, it's just like...
0:03:30 > 0:03:31You're nearly there!
0:03:37 > 0:03:39Welcome back, bakers.
0:03:39 > 0:03:40This is very exciting.
0:03:40 > 0:03:43Congratulations for making it to the semifinals, guys.
0:03:43 > 0:03:45Now, first off, we're going to do things
0:03:45 > 0:03:49a little bit differently this morning with some quickfire tests
0:03:49 > 0:03:52that will really challenge your baking prowess.
0:03:52 > 0:03:55The first test is a dexterity one.
0:03:55 > 0:03:58Could you all please lift up your gingham cloths...?
0:04:00 > 0:04:02There's a surprise there for you.
0:04:04 > 0:04:06Three balls of dough.
0:04:06 > 0:04:10Our judges would like you to make a plaited loaf.
0:04:10 > 0:04:13Bakers, you have five minutes.
0:04:13 > 0:04:16- On your marks...- Get set... - BOTH:- Plait!
0:04:16 > 0:04:17What?!
0:04:17 > 0:04:19NERVOUS GIGGLING
0:04:19 > 0:04:20I'm so confused.
0:04:23 > 0:04:26To make a plait, the bakers must first roll each ball of dough
0:04:26 > 0:04:28into long strands, like sausages.
0:04:29 > 0:04:31I wasn't expecting this!
0:04:35 > 0:04:36Stress!
0:04:36 > 0:04:39But, if they use too much flour,
0:04:39 > 0:04:42they won't get enough grip to make the strands long and smooth.
0:04:43 > 0:04:47When I usually make bread, I usually try and make at least two in
0:04:47 > 0:04:51a plait, so this should be quite easy for me.
0:04:52 > 0:04:55I've never plaited dough before, so...
0:04:55 > 0:04:57But I've seen it, what it looks like.
0:04:57 > 0:04:59I've plaited HAIR.
0:05:00 > 0:05:03One minute, bakers, you might want to start plaiting.
0:05:03 > 0:05:07- How are you guys plaiting it? - Just plait it like you do hair.
0:05:07 > 0:05:09But you have to like, connect it at the top.
0:05:12 > 0:05:15I've literally forgotten how you plait.
0:05:16 > 0:05:19How do you finish it off at the end? Whoa!
0:05:20 > 0:05:22Ten seconds.
0:05:27 > 0:05:32OK, guys - that is it. Step away from your plaited loaves.
0:05:32 > 0:05:35Could you now please bring them to the gingham altar?
0:05:35 > 0:05:36Thank you very much.
0:05:39 > 0:05:40Mine's a mess.
0:05:43 > 0:05:45Mine wasn't even a plait!
0:05:45 > 0:05:47I've covered mine in flour.
0:05:47 > 0:05:51I can plait my hair, but I just forgot how to plait bread.
0:05:52 > 0:05:55Judges, nice little challenge, there. What do you think?
0:05:55 > 0:05:58Well, I think Tyrese and Macy have done
0:05:58 > 0:06:00a fantastic job in the five minutes, extraordinary.
0:06:00 > 0:06:02They didn't use any flour.
0:06:02 > 0:06:04They needed traction on the worktop
0:06:04 > 0:06:06to get the dough really nice and long.
0:06:06 > 0:06:09These two would definitely get three out of three.
0:06:09 > 0:06:12Let's talk about Lottie. Lottie was kind of pulling as she was plaiting.
0:06:12 > 0:06:15You want to get the length first and then start plaiting.
0:06:15 > 0:06:17What's happened is you've got thinner bits
0:06:17 > 0:06:19that are starting to tear.
0:06:19 > 0:06:22- We want it to be whole and smooth on top.- Fair enough.
0:06:22 > 0:06:25- But we've agreed that we're going to give Lottie two points.- OK.
0:06:25 > 0:06:27So, that leaves Nikki and Jenna.
0:06:27 > 0:06:29How did they get on?
0:06:29 > 0:06:33- Un point.- Right.- Well, really, neither of them gave us a plait.
0:06:33 > 0:06:35They both made the mistake right at the top,
0:06:35 > 0:06:37chucking a load of flour down on the bench
0:06:37 > 0:06:39which meant they were struggling from the beginning,
0:06:39 > 0:06:41couldn't get the traction, couldn't get the length.
0:06:41 > 0:06:44Yeah... Threes, two, one.
0:06:47 > 0:06:51Round two of the knowledge test, the bakers face a blind tasting.
0:06:51 > 0:06:54- NADIYA:- We know they can bake - that's why they're here -
0:06:54 > 0:06:56but we want to know if they know their ingredients
0:06:56 > 0:06:58and if they know their flavours.
0:06:58 > 0:07:02All right, Tyrese, if you could please put your blindfold on.
0:07:04 > 0:07:06With Tyrese and Macy leading with three points apiece,
0:07:06 > 0:07:09the bakers can now score one point for each key ingredient,
0:07:09 > 0:07:12starting with lemon and almond in this cake.
0:07:16 > 0:07:18Lemon...
0:07:18 > 0:07:20Ground almonds...
0:07:21 > 0:07:27It tastes like frangipane, so ground almonds...
0:07:27 > 0:07:30A lot of orange peel. Eurch, don't like that!
0:07:31 > 0:07:35I think that's lemon, icing sugar
0:07:35 > 0:07:38and normal sugar and eggs.
0:07:38 > 0:07:40Um, butter.
0:07:41 > 0:07:43Lemon. Sugar.
0:07:44 > 0:07:47Lemon, orange,
0:07:47 > 0:07:49a lemony syrup
0:07:49 > 0:07:51and a grainy sugar.
0:07:53 > 0:07:56Next, the bakers must identify rye bread.
0:07:56 > 0:08:00It has a dense texture and a slightly sour taste.
0:08:02 > 0:08:03Is it naan bread?
0:08:06 > 0:08:09I can taste seeds in it, it might be wholemeal flour.
0:08:09 > 0:08:10I think it's a brown bread.
0:08:13 > 0:08:16I think it's spelt bread.
0:08:18 > 0:08:21It feels like a naan, but it doesn't taste like a naan. I don't know.
0:08:23 > 0:08:26It's quite like... A tiny bit sour.
0:08:28 > 0:08:31Um, is it like, a soury brown bread?
0:08:35 > 0:08:37And finally, can the bakers recognise
0:08:37 > 0:08:40a shortbread biscuit flavoured with aniseed?
0:08:43 > 0:08:46Is it a sugar cookie biscuit and...
0:08:48 > 0:08:50..liquorice flavour?
0:08:52 > 0:08:54I think this is a shortbread biscuit,
0:08:54 > 0:08:57because it's quite crumbly and buttery.
0:08:58 > 0:09:01Think it's got a tiny taste of, like...
0:09:01 > 0:09:02aniseed.
0:09:04 > 0:09:06I think it's a shortbread biscuit.
0:09:08 > 0:09:10Maybe like an orange shortbread or something.
0:09:12 > 0:09:15It's a shortbread. I recognise it,
0:09:15 > 0:09:16but I don't know what it is.
0:09:16 > 0:09:18Yes, I can smell ginger,
0:09:18 > 0:09:20so is it like a ginger shortbread?
0:09:22 > 0:09:25With the points totted up from the plaiting and blind tasting,
0:09:25 > 0:09:28which two bakers scored the highest?
0:09:28 > 0:09:31So, on your blind challenge, guys,
0:09:31 > 0:09:35the bread was a brown rye,
0:09:35 > 0:09:38the biscuit was an aniseed shortbread
0:09:38 > 0:09:40and the cake was lemon and almond.
0:09:42 > 0:09:45So we added up the scores, and along with the plaited loaf,
0:09:45 > 0:09:50the two bakers in our top two are Tyrese...
0:09:50 > 0:09:52Yes!
0:09:55 > 0:09:58- ..and Macy. - LAUGHTER
0:09:59 > 0:10:01Well done.
0:10:01 > 0:10:04Yes, that was a really, really tough challenge.
0:10:04 > 0:10:06Congratulations, Macy and Tyrese,
0:10:06 > 0:10:09but Jenna, Lottie, Nikki - you know the score by now.
0:10:09 > 0:10:12We've still got the Showstopper to come in the afternoon
0:10:12 > 0:10:13and it's a very special one.
0:10:13 > 0:10:15It's a semifinal Showstopper.
0:10:15 > 0:10:18- Go on, off you go. - See you later, guys.
0:10:19 > 0:10:21I am glad that's over.
0:10:21 > 0:10:24I thought it was just going to be smelling some spices like
0:10:24 > 0:10:27rosemary or something like that, but it was completely different.
0:10:29 > 0:10:32The first challenge went really badly.
0:10:32 > 0:10:33I'm feeling a bit like, mm...
0:10:33 > 0:10:37But hopefully I can bring it back in my Showstopper.
0:10:40 > 0:10:43- Hey, Mark - I've got a baking knowledge test for you.- Go on, then.
0:10:43 > 0:10:45Here we go, so...
0:10:45 > 0:10:47I'm fudgy, yet hard,
0:10:47 > 0:10:49I'm brown, yet beige,
0:10:49 > 0:10:51what am I?
0:10:51 > 0:10:52Chocolate brownie!
0:10:52 > 0:10:54Oh, well done! OK, next one.
0:10:54 > 0:10:59I'm cheesy, yet meaty, I'm round, yet flat.
0:10:59 > 0:11:00What am I?
0:11:00 > 0:11:02- A pizza!- Oh, you're very good!
0:11:02 > 0:11:03I've got one for you.
0:11:03 > 0:11:05I'm doughy, yet flaky,
0:11:05 > 0:11:08I'm sticky and messy. What am I?
0:11:08 > 0:11:10You're Mark from Sam and Mark!
0:11:10 > 0:11:11How dare you?
0:11:11 > 0:11:14- I'm talking about the next Showstopper!- Ah.
0:11:14 > 0:11:16Sorry, mate.
0:11:23 > 0:11:25Bakers, it's Showstopper time.
0:11:25 > 0:11:27Make sure you make it a good one,
0:11:27 > 0:11:31because this could determine your place into tomorrow's final.
0:11:31 > 0:11:36Our judges would like you to make 12 buns.
0:11:36 > 0:11:40Now, these lovely buns should be made with an enriched dough,
0:11:40 > 0:11:44have a delicious filling and have a lovely glaze on top.
0:11:44 > 0:11:46You have two hours.
0:11:46 > 0:11:47The best of luck.
0:11:47 > 0:11:49- On your marks...- Get set... - BOTH:- Bake!
0:11:52 > 0:11:56The bakers start by making basic bread dough.
0:11:56 > 0:12:00Flour, water, salt and yeast.
0:12:00 > 0:12:02Yeast is, like, a living thing,
0:12:02 > 0:12:06so it makes the dough rise in the proving drawer and then the oven.
0:12:06 > 0:12:08It's a bit creepy, I don't really like it.
0:12:08 > 0:12:11Now, enriched dough, it's a normal bread dough,
0:12:11 > 0:12:13but it's got the addition of eggs,
0:12:13 > 0:12:15butter, milk, sugar in it,
0:12:15 > 0:12:19so what happens is it's a trickier dough to work with.
0:12:19 > 0:12:20It needs longer proving.
0:12:20 > 0:12:23They're going to have to know their dough.
0:12:23 > 0:12:24As well as the enriched dough,
0:12:24 > 0:12:26there'll be an aspect of filling.
0:12:26 > 0:12:29It can either be contained or it can be swirled,
0:12:29 > 0:12:31but what must happen is it has to stay in.
0:12:31 > 0:12:33If it's a swirl, and I'm expecting to see a few of those today,
0:12:33 > 0:12:35it's got to be a tight roll.
0:12:36 > 0:12:41When you bake, make sure a grown-up knows what you're doing.
0:12:41 > 0:12:44I'm going to roll out my dough now and give it a bit of a knead,
0:12:44 > 0:12:49because it makes it a bit more elastic-y and doughy!
0:12:52 > 0:12:54- Rolly, rolly... - Knead it in, real nice.
0:12:54 > 0:12:56# Rollin', rollin'... #
0:12:56 > 0:12:58# They see me rollin'... #
0:12:58 > 0:13:00- OK, then.- That's enough. Stop doing that.
0:13:00 > 0:13:03Just do it the once. We should have just done it the once.
0:13:06 > 0:13:09It kind of needs to be really stretchy, so...
0:13:09 > 0:13:10See how far it stretches.
0:13:12 > 0:13:16Today I'm making sticky toffee apple regional buns.
0:13:16 > 0:13:19They're kind from Nottingham, where I live.
0:13:19 > 0:13:23Because in Nottingham, every year, we have something called Goose Fair.
0:13:23 > 0:13:26Like, you have toffee apples there.
0:13:26 > 0:13:28Jenna's toffee apple buns will be
0:13:28 > 0:13:29made into swirls filled with
0:13:29 > 0:13:33chopped fresh apples, cinnamon and toffee syrup.
0:13:33 > 0:13:37She's also making mini toffee apples for decoration.
0:13:37 > 0:13:39- Hi, Jenna.- Hi. - How is the workout going?
0:13:39 > 0:13:42It's exhausting, gosh!
0:13:42 > 0:13:44So you're not free-forming your buns,
0:13:44 > 0:13:45I can see you've got tins over there.
0:13:45 > 0:13:48Yes, because I kind of want them all to be equal.
0:13:48 > 0:13:51There's quite a lot of tins there and not a lot of dough there.
0:13:51 > 0:13:53Hopefully, when it proves, it's going to be a lot bigger,
0:13:53 > 0:13:56but I roll it out quite thinly and then wrap it up and it fills
0:13:56 > 0:13:59- quite a lot of the tin. - Right, well, they sound delicious.
0:13:59 > 0:14:02- We're going to leave you to it. - Thank you!
0:14:05 > 0:14:08Once kneaded, the dough must prove in a warm drawer.
0:14:08 > 0:14:11The yeast causes carbon dioxide bubbles to be released,
0:14:11 > 0:14:13which makes the dough rise.
0:14:15 > 0:14:19If you want a good prove, it has to be at least doubled in size.
0:14:19 > 0:14:22So that will be proving for about 35 minutes.
0:14:22 > 0:14:24I'm going to put the timer on now.
0:14:29 > 0:14:32While the dough proves, the bakers can prepare their fillings.
0:14:34 > 0:14:36I'm using dried apple.
0:14:36 > 0:14:39I like the taste of dried apple better than normal apple!
0:14:40 > 0:14:42I'm making a...
0:14:45 > 0:14:47I've got another drawing!
0:14:47 > 0:14:51An apple cinnamon twirl bun.
0:14:51 > 0:14:53Lottie's apple and cinnamon twirls
0:14:53 > 0:14:58will also be flavoured with cardamom and lemon zest.
0:14:58 > 0:15:01They'll be topped with a drizzle of apple-flavoured icing.
0:15:01 > 0:15:04It's a tough semifinal Showstopper
0:15:04 > 0:15:07and I've not actually got it right once yet, so...
0:15:12 > 0:15:17So I've gone for flavours inspired by Cyprus, because I'm half-Cypriot.
0:15:17 > 0:15:23I really love the use of cinnamon and different spices and nuts.
0:15:23 > 0:15:26Nikki's also using cardamom
0:15:26 > 0:15:28to spice her cinnamon buns.
0:15:28 > 0:15:30They'll be filled with fresh apples
0:15:30 > 0:15:33and topped with pistachio and orange blossom icing.
0:15:33 > 0:15:34- Hi, Nikki.- Hi.
0:15:34 > 0:15:38- How're you getting on? - Good, thank you, yes.
0:15:38 > 0:15:40What kind of dough have you made?
0:15:40 > 0:15:42I'm doing a cinnamon bun with a twist -
0:15:42 > 0:15:45I know a lot of people are doing cinnamon buns.
0:15:45 > 0:15:48There's a lot of cinnamon in this tent. A lot of cinnamon!
0:15:48 > 0:15:50- Are you glad you put a twist on it, now?- Yes! Definitely.
0:15:50 > 0:15:55So I'm going to have Greek honey all the way from Cyprus.
0:15:55 > 0:15:56Let's have a look at that honey.
0:15:56 > 0:15:59- Sure.- So, you brought this back? - Yes.
0:15:59 > 0:16:02- It's really authentic.- Mm.
0:16:02 > 0:16:03Mm!
0:16:03 > 0:16:06- Oh, that's going to bake so nicely, isn't it?- Yeah.
0:16:06 > 0:16:10- I really, really like the sound of this, Nikki. Good luck.- Thank you.
0:16:12 > 0:16:17Like Nikki, Tyrese's buns have been inspired by his family's heritage.
0:16:17 > 0:16:22Today, I'm making a traditional St Lucian bun.
0:16:22 > 0:16:25They're called coconut turnovers.
0:16:25 > 0:16:29My auntie in St Lucia makes it all the time, I learned it from her.
0:16:29 > 0:16:33Auntie Tessa's Turnovers could win Tyrese a place in the final,
0:16:33 > 0:16:36with their freshly grated coconut filling which is spiced with
0:16:36 > 0:16:40cinnamon and nutmeg and finished with a brown sugar glaze.
0:16:40 > 0:16:45The reason I'm using cinnamon stick and grating it is because it
0:16:45 > 0:16:49just emphasises the flavour more as opposed to using cinnamon powder.
0:16:49 > 0:16:51TIMER BEEPS
0:16:51 > 0:16:52Oh, hello.
0:16:54 > 0:16:59Bakers, you have had one hour, you have one hour remaining.
0:17:01 > 0:17:02I think that looks really good,
0:17:02 > 0:17:05because it was a lot smaller than this.
0:17:05 > 0:17:06Half the size, so...
0:17:09 > 0:17:12Ooh, Macy - how are we feeling?
0:17:12 > 0:17:14- Good.- Yeah. - Confident about this one.
0:17:14 > 0:17:15Has it doubled in size?
0:17:15 > 0:17:17- Yeah.- So, what flavour are you doing?
0:17:17 > 0:17:20I've chose to do American cinnamon buns,
0:17:20 > 0:17:22they're just the nicest in the world.
0:17:22 > 0:17:26Macy's classic cinnamon American buns will be filled with
0:17:26 > 0:17:30melted butter and brown sugar and topped with vanilla icing.
0:17:30 > 0:17:33That's lovely. Oh, mate, that looks gorgeous.
0:17:33 > 0:17:36I saw you kneading it earlier and I thought...
0:17:36 > 0:17:38- Can I? Just because... - Yeah, go on.
0:17:38 > 0:17:39Oh!
0:17:39 > 0:17:41I've got a Turkish friend and she says in Turkey,
0:17:41 > 0:17:45- they say it should feel like your earlobe.- Yes!
0:17:45 > 0:17:47I know it sounds weird, but it's true.
0:17:47 > 0:17:50- It does.- See you later. - Good luck.- Bye.
0:17:52 > 0:17:55The four bakers doing swirls must spread their fillings
0:17:55 > 0:17:58on their dough and then tightly roll it.
0:17:58 > 0:18:00I'm just trying to put
0:18:00 > 0:18:04the right amount of apples in each layer that I fold over.
0:18:04 > 0:18:06Once the roll is complete,
0:18:06 > 0:18:10the bakers must cut it into 12 equally sized portions.
0:18:12 > 0:18:141, 2, 3, 4, 5, 6, 7, 8, 9...
0:18:14 > 0:18:16OK.
0:18:17 > 0:18:20A bit uneven, but they'll be fine.
0:18:22 > 0:18:25Tyrese is the only baker not doing swirls.
0:18:26 > 0:18:28I'm just going to fill them,
0:18:28 > 0:18:31closing it up and rolling it into a ball,
0:18:31 > 0:18:33and put the plait on.
0:18:39 > 0:18:42Bakers, can you believe it? There is just half an hour left.
0:18:42 > 0:18:44It's for a place in the final!
0:18:47 > 0:18:50I'm going to put them all on the tray and cook them all together.
0:18:50 > 0:18:52If you separate them while they're cooking,
0:18:52 > 0:18:55they'll go all dry and I want them to be all soft.
0:19:12 > 0:19:14No, I've done. Just going to...
0:19:23 > 0:19:26ALARM BEEPS
0:19:29 > 0:19:33These ones are really well done, I'm going to try and, like...
0:19:33 > 0:19:35Cut off the black!
0:19:37 > 0:19:39Which they are, yay!
0:19:40 > 0:19:42Greek honey glaze goes on first,
0:19:42 > 0:19:45because that needs to sink in whilst it's hot.
0:19:51 > 0:19:54Bakers, just five minutes left.
0:19:55 > 0:19:58- How long is left on the timer? - Seven.
0:19:58 > 0:19:59Right.
0:20:05 > 0:20:08Bakers, one minute left.
0:20:09 > 0:20:11Come on, get them on a plate.
0:20:11 > 0:20:13Come on, Tyrese, we're all looking at you!
0:20:13 > 0:20:16Come on, you can do it! Oh, my God!
0:20:23 > 0:20:25Bakers, that is IT.
0:20:25 > 0:20:28- Stop what you're doing... - Yes!- Tyrese!
0:20:28 > 0:20:29He got in there, skin of his teeth!
0:20:29 > 0:20:32Talk about taking it to the last second!
0:20:32 > 0:20:34Well done, guys - fantastic.
0:20:49 > 0:20:53Jenna, you've gone the whole hog with your whole fair decoration,
0:20:53 > 0:20:55I love the decoration on the outside.
0:20:55 > 0:20:56Let's give them a go.
0:20:56 > 0:20:59They are a nice roll, they're also slightly...
0:20:59 > 0:21:01I can see you through the middle of it, there.
0:21:01 > 0:21:03Clear daylight passing through there.
0:21:03 > 0:21:06You would just want to have it a little bit tighter.
0:21:08 > 0:21:09It's a good bake,
0:21:09 > 0:21:12but...I could have done with a bit more stickiness on top, I think.
0:21:12 > 0:21:14- Yeah!- Let's try one of those toffee apples.
0:21:16 > 0:21:18- They're yummy.- They are yummy.
0:21:18 > 0:21:21I think next time, rather than have them on sticks,
0:21:21 > 0:21:23try and incorporate them into this,
0:21:23 > 0:21:24- but we like it a lot, thank you. - Thanks.
0:21:30 > 0:21:34Wow, you really took us to the wire on this one.
0:21:34 > 0:21:37Actually, they do look totally, totally gorgeous.
0:21:37 > 0:21:39This is a classic presentation of a St Lucian bun, isn't it?
0:21:39 > 0:21:42With a little bit of cinnamon stick on the outside to show
0:21:42 > 0:21:44what's on the inside.
0:21:44 > 0:21:45They're slightly uneven in the bake,
0:21:45 > 0:21:48you can see some are slightly more golden, some less so.
0:21:53 > 0:21:55They are so nice - they're sticky on the outside,
0:21:55 > 0:21:56the dough is actually...
0:21:56 > 0:21:58I thought it was going to be bready and boring,
0:21:58 > 0:22:00but it's actually really delicious to eat.
0:22:00 > 0:22:02The filling is lovely and moist,
0:22:02 > 0:22:05it really lends itself well to the actual bun.
0:22:05 > 0:22:09You've gone big on the flavour - there's a cracking eat, Tyrese.
0:22:09 > 0:22:10Thank you.
0:22:18 > 0:22:20Those look amazing.
0:22:20 > 0:22:22They're an even bake, they're golden,
0:22:22 > 0:22:23love the finish on top.
0:22:23 > 0:22:26Yes, I mean, we honestly can't wait to get in there, so I'm only going
0:22:26 > 0:22:30to say one thing to you - I'll give you 20 quid for the lot of them!
0:22:30 > 0:22:32- Oh!- Oh!
0:22:34 > 0:22:37As I'm pushing in, it springs back. It means it's perfectly baked.
0:22:37 > 0:22:40Crisp on the outside, and look at that lovely swirl underneath.
0:22:40 > 0:22:44- Absolutely gorgeous. - Let's just, yeah...
0:22:46 > 0:22:49Mmm! Macy, let me tell you something.
0:22:49 > 0:22:51That is SO YUMMY!
0:22:51 > 0:22:53That is SO yummy!
0:22:53 > 0:22:56- Those are epic.- Nailed it.
0:23:04 > 0:23:06Lottie, this is so adorable.
0:23:06 > 0:23:09I feel like Little Red Riding Hood going through the forest.
0:23:09 > 0:23:12Again, just a little bit tighter - you shouldn't really be able
0:23:12 > 0:23:14to see daylight through them.
0:23:14 > 0:23:17You've got those big chunks of apple, you dotted some more
0:23:17 > 0:23:20apple on top, so they're standing out for all the wrong reasons.
0:23:20 > 0:23:22- It's well baked.- It's popping back.
0:23:26 > 0:23:28I'm just sad that my filling is falling out.
0:23:28 > 0:23:31- Otherwise, that's a lovely bake. - Thank you, Lottie.- Well done.
0:23:39 > 0:23:41We've got a lovely sticky-looking
0:23:41 > 0:23:43flower with pistachios on top.
0:23:43 > 0:23:45All in all, they look like lovely buns.
0:23:45 > 0:23:47I love your presentation.
0:23:47 > 0:23:49But just looking at them, they look overbaked.
0:23:49 > 0:23:51Yes, I think I left them in a bit too long because I was
0:23:51 > 0:23:54worried that the inside would be doughy.
0:23:55 > 0:23:58- That orange blossom is lovely. - Thank you.
0:23:58 > 0:24:02Definitely got a touch of the Greek to it, for sure, for sure, for sure.
0:24:02 > 0:24:04The flavours are inspired.
0:24:04 > 0:24:06It all works really, really well.
0:24:06 > 0:24:09It doesn't taste like your conventional cinnamon bun.
0:24:09 > 0:24:11Thank you.
0:24:12 > 0:24:16Oh, they looked so nice, I wanted to bite everyone's!
0:24:16 > 0:24:18I want to eat everyone's, too!
0:24:18 > 0:24:20Yours looked really good.
0:24:20 > 0:24:25Well, judges...look at your faces, I think you're in shock!
0:24:25 > 0:24:28Like, how good this semifinal has been.
0:24:28 > 0:24:30Let's start off with Macy,
0:24:30 > 0:24:32who was in your top two this morning
0:24:32 > 0:24:34and...that's pretty good, that(!)
0:24:34 > 0:24:37This is the bake of the series so far.
0:24:37 > 0:24:39I mean, there's no beating around the bush -
0:24:39 > 0:24:41is she your first finalist?
0:24:41 > 0:24:43- I think we'd be daft, wouldn't we? - Yes.
0:24:43 > 0:24:46Let's move on to another cool cucumber in the Bake Off tent.
0:24:46 > 0:24:49- He's the coolest of them all! - Tyrese - he was in your top two.
0:24:49 > 0:24:50How did he do?
0:24:50 > 0:24:54He didn't do swirly buns, he filled his buns and I just love that
0:24:54 > 0:24:56he did something completely different.
0:24:56 > 0:25:01- The filling is fascinating and so yummy, just a bit uneven.- Lottie.
0:25:01 > 0:25:03This isn't the best of Lottie that we've seen,
0:25:03 > 0:25:06but Lottie is a cracking baker.
0:25:06 > 0:25:08Let's move on to Jenna.
0:25:08 > 0:25:09She took a flavour, a toffee apple,
0:25:09 > 0:25:12and she tried to recreate that in those buns and she did that
0:25:12 > 0:25:15really well, the flavour was definitely there.
0:25:15 > 0:25:17Moving onto Nikki.
0:25:17 > 0:25:19The central ones are absolutely lovely,
0:25:19 > 0:25:21she just took it a little too far around the edge, but things like
0:25:21 > 0:25:24pistachio and orange blossom, she's going to have me all day.
0:25:24 > 0:25:27- I think she knows that. - OK, so what are we looking at?
0:25:27 > 0:25:29We've got three places in the final.
0:25:29 > 0:25:31What are you going to do?
0:25:37 > 0:25:40Thank you so much, you have come so far.
0:25:40 > 0:25:44From 40 bakers, we're down to just you five here.
0:25:44 > 0:25:48You've all done incredibly well, you should be so proud.
0:25:48 > 0:25:51Only three of you can go through to the final, which is really sad,
0:25:51 > 0:25:53because we'd like to take you all through,
0:25:53 > 0:25:54you've all been brilliant.
0:25:54 > 0:25:57But Allegra and Nadiya have made their decisions.
0:25:58 > 0:26:03And the first baker going through to the final is...
0:26:08 > 0:26:09..Macy!
0:26:14 > 0:26:19The second baker going through to the final is...
0:26:25 > 0:26:27..Tyrese!
0:26:29 > 0:26:31Whoa!
0:26:31 > 0:26:35The third baker going through to the final is...
0:26:42 > 0:26:45..Nikki.
0:26:47 > 0:26:50- Thank you!- Well done, guys.
0:26:50 > 0:26:52We've got our finalists! Yes, that is just great!
0:26:52 > 0:26:57And what great finalists they are. I am proper, proper excited.
0:26:57 > 0:26:59Great baking, great day.
0:26:59 > 0:27:02They're natural bakers, they're exciting bakers and you can
0:27:02 > 0:27:06tell they enjoy baking and that's why they went through today.
0:27:06 > 0:27:08- You excited?!- Yes!
0:27:08 > 0:27:13Um, I actually can't put into words how shocked I was
0:27:13 > 0:27:17to call myself a finalist, it's incredible.
0:27:17 > 0:27:18Well done, Macy!
0:27:18 > 0:27:21I do think it's going to take a very long time for it to actually
0:27:21 > 0:27:24sink in that I'm a finalist of Junior Bake Off.
0:27:27 > 0:27:29I'm always shocked when they pull me through,
0:27:29 > 0:27:32cos I'm always doubting myself.
0:27:32 > 0:27:35I'm happy like, THIS much!
0:27:35 > 0:27:38In the final, Macy, Tyrese and Nikki
0:27:38 > 0:27:41face a tricky Technical.
0:27:41 > 0:27:42That was scary!
0:27:42 > 0:27:45And whilst their Signature Challenge is no surprise...
0:27:45 > 0:27:47Come away from the mini pizzas!
0:27:47 > 0:27:49..the guests they'll be making it for are.
0:27:49 > 0:27:51No way!