0:00:02 > 0:00:04Just when you thought things couldn't get any more exciting,
0:00:04 > 0:00:09a baking injury turned our search to find Britain's best amateur baker
0:00:09 > 0:00:10right on its head.
0:00:10 > 0:00:12Faced with an impossible decision,
0:00:12 > 0:00:15Mary and Paul chose to keep all seven bakers,
0:00:15 > 0:00:17but this week seven become five.
0:00:17 > 0:00:20Ooh, who'd have thought baking could get this tough?
0:00:20 > 0:00:21We're the Ross Kemp of buns, we are.
0:00:21 > 0:00:24- Welcome...- ..to The Great British Bake Off.
0:00:24 > 0:00:28Last time, the bakers delved into puddings.
0:00:28 > 0:00:30My strudel's got a haemorrhage.
0:00:30 > 0:00:32But an accident for John...
0:00:32 > 0:00:34What an idiot.
0:00:34 > 0:00:37..led to an unprecedented decision.
0:00:37 > 0:00:39No-one's going, because it just wasn't fair.
0:00:39 > 0:00:43And Brendan was crowned Star Baker for a second time.
0:00:43 > 0:00:47It's the one, the only Brendan - Star Baker, well done.
0:00:49 > 0:00:53This week, the bakers get stuck into sweet buns...
0:00:54 > 0:00:56Yes!
0:00:56 > 0:00:59..inject their technical skill into doughnuts...
0:00:59 > 0:01:01Doughnut doom!
0:01:01 > 0:01:04..and it's a bun fight to the finish.
0:01:04 > 0:01:06- It's raw.- Raw?!
0:01:06 > 0:01:07GASPS
0:01:07 > 0:01:10What's done is done and cannot be undone.
0:01:36 > 0:01:40For the first time on the Bake Off, the bakers will need to
0:01:40 > 0:01:43master the art of making enriched sweet dough.
0:01:45 > 0:01:50Bakers, it seems as if seven is your lucky number.
0:01:50 > 0:01:51There were seven of you last week
0:01:51 > 0:01:53and, look, seven of you again this week.
0:01:53 > 0:01:57But I'm afraid your luck will run out this week,
0:01:57 > 0:02:01because we will be saying goodbye to two of you. But let's crack on
0:02:01 > 0:02:04with the baking now and start with our Signature Challenge,
0:02:04 > 0:02:08- as we always do. - Today we'd like you to make 24 buns.
0:02:08 > 0:02:10They can be Bath buns, Chelsea buns, Colston buns,
0:02:10 > 0:02:13Devonshire Revel buns, Mary Berry's hot and firm buns -
0:02:13 > 0:02:17it doesn't really matter, we just need 24 of them
0:02:17 > 0:02:20and they need to be made with yeast. And you've got three hours.
0:02:20 > 0:02:23- So on your marks.- Get set.- Bake!
0:02:28 > 0:02:32Enriched dough begins as a basic bread mixture using flour,
0:02:32 > 0:02:34salt, yeast and water.
0:02:34 > 0:02:38I prefer using fresh yeast, I think it gives a better flavour
0:02:38 > 0:02:41and also it gives an extra springiness to the finished dough.
0:02:41 > 0:02:45It's usually enriched by adding eggs, fat, sugar, milk,
0:02:45 > 0:02:47or a combination of these.
0:02:49 > 0:02:52They've got to get their mix right,
0:02:52 > 0:02:55they've got to get their base dough right. It must be soft
0:02:55 > 0:02:57and it must be bordering on the wet.
0:02:57 > 0:03:00If you go for a tight dough, you end up with very small air holes
0:03:00 > 0:03:04and the product will end up being crusty, rather than being soft.
0:03:04 > 0:03:05Very, very hard challenge.
0:03:05 > 0:03:08Paul is particularly fussy
0:03:08 > 0:03:12that every bun is the same size and every one is baked evenly,
0:03:12 > 0:03:15so we shall just see what they get up to.
0:03:15 > 0:03:18British sweet buns range from lardy cakes to Bath buns,
0:03:18 > 0:03:21Cornish saffron buns to Chelsea buns.
0:03:21 > 0:03:24Four of the remaining seven bakers are putting their twist
0:03:24 > 0:03:28on the classic 18th-century Chelsea bun.
0:03:30 > 0:03:33- Good morning.- Good morning, Brendan. - That looks a very nice dough.
0:03:33 > 0:03:37- Thank you.- Have you done it by hand? - Yes.- That's good to see.
0:03:37 > 0:03:42Semi-retired recruitment consultant Brendan has been Star Baker twice.
0:03:42 > 0:03:45That is a perfect creme anglaise. It's good sponge, too.
0:03:45 > 0:03:48It's the one, the only Brendan - Star Baker.
0:03:49 > 0:03:53He's giving his Chelsea buns an Eastern European flavour.
0:03:53 > 0:03:56I called them Chelsea Bunskis, simply because
0:03:56 > 0:03:58I'm going to put a Polish poppy seed filling
0:03:58 > 0:04:00into the Chelsea, to replace the Chelsea filling.
0:04:00 > 0:04:03So you're going to fill it with poppies...poppy seeds?
0:04:03 > 0:04:07Poppy-seed mixture which... It's really flavoured with lemon vanilla.
0:04:07 > 0:04:10- You could call them bunkowiecs. - Really?- Because the poppy seed cake
0:04:10 > 0:04:14is called makowiecs, so this would be bunkowiecs.
0:04:14 > 0:04:17You must show me how to spell it, and that's what we'll name them.
0:04:17 > 0:04:20I'm making a variant of a Chelsea bun,
0:04:20 > 0:04:23but, cos I'm from South Yorkshire and close to Bakewell,
0:04:23 > 0:04:25it's actually Bakewell-inspired.
0:04:25 > 0:04:27Intensive care doctor Danny
0:04:27 > 0:04:30has had her fair share of baking accidents and emergencies.
0:04:30 > 0:04:33Oh, no!
0:04:33 > 0:04:34I could cry!
0:04:34 > 0:04:36Her Bakewell-inspired Chelsea buns
0:04:36 > 0:04:39are flavoured with sour cherries and almonds.
0:04:39 > 0:04:41Are you putting almond extract in there as well?
0:04:41 > 0:04:42Yes. It needs a bit of boosting.
0:04:42 > 0:04:45So the tricky thing has actually been getting the frangipane
0:04:45 > 0:04:47not to put too much moisture into the bread.
0:04:47 > 0:04:49You want enough so it actually binds when it spirals up,
0:04:49 > 0:04:53- but doesn't leave too much of a gap. - Yeah.- But they should fill it well.
0:04:53 > 0:04:56I look forward to these, though, the Chelsea Bakewells.
0:04:56 > 0:04:59I've decided they're Bakewell buns. Derbyshire's going to reclaim them!
0:05:04 > 0:05:07I'm making Easter Chelsea buns, so it's basically hot cross buns,
0:05:07 > 0:05:09Chelsified.
0:05:09 > 0:05:13Medical student James is never afraid to try something different.
0:05:13 > 0:05:15These bits of muslin
0:05:15 > 0:05:17are what the clootie dumplings are going to be boiled in.
0:05:17 > 0:05:22His version of Chelsea buns are made with wholemeal flour and cider.
0:05:23 > 0:05:26I think it just adds a little bit of extra bready flavour.
0:05:26 > 0:05:28Gets a bit sweet,
0:05:28 > 0:05:30you don't want to forget you're having a little bit of bread.
0:05:30 > 0:05:33It's got less gluten in, marginally less gluten in than a white.
0:05:33 > 0:05:34Have you got any white in there?
0:05:34 > 0:05:39- Yeah, it's about 70/30, white/wholemeal.- Yeah. OK.
0:05:40 > 0:05:42You know, it's quite a tight challenge,
0:05:42 > 0:05:45so I'm quite nervous about this, to be honest.
0:05:45 > 0:05:47That's the nature of life, isn't it?
0:05:47 > 0:05:51Last week, law student John had an altercation with a food processor.
0:05:51 > 0:05:54Listen, the last thing you need to worry about right now is a strudel.
0:05:54 > 0:05:56John is also making Chelsea buns
0:05:56 > 0:06:00flavoured with cherry, almond and saffron.
0:06:01 > 0:06:03- Hello, hot stuff.- Hello!
0:06:03 > 0:06:06I notice you're still rocking the Dr Strangelove glove.
0:06:06 > 0:06:09Quite an emotional week for you last week, because obviously,
0:06:09 > 0:06:11for a start, you had to leave. How did that feel?
0:06:11 > 0:06:14I was gutted, to be honest, cos, you know, I thought someone
0:06:14 > 0:06:16was going to go out, so when I heard no-one had gone
0:06:16 > 0:06:18I was just so relieved, it was just wicked.
0:06:18 > 0:06:21But now obviously there's two people going this week
0:06:21 > 0:06:24and obviously Paul and Mary are going to be watching me like hawks.
0:06:30 > 0:06:34It's just milk, sugar, rose water and yeast, and I'm just...
0:06:34 > 0:06:37I've heated up my milk and I'm just leaving it for ten minutes
0:06:37 > 0:06:39for the yeast to start bubbling.
0:06:39 > 0:06:43- Morning, Cathryn.- Good morning. - Tell us about your buns, please.
0:06:43 > 0:06:46They're called Lady Arundel's Manchet buns.
0:06:46 > 0:06:51- Hello!- I want to do something regional to me, so I was looking at Sussex and found these.
0:06:51 > 0:06:56It's a very old bun. Lady Arundel's Manchet goes back to the 1500s.
0:06:56 > 0:06:59- I wanted to tell you that, cos I knew that!- I'm sorry.
0:06:59 > 0:07:01Go on, tell me, Lady Arundel, fascinating!
0:07:01 > 0:07:04- No, I don't know anything, that was it, that was all I knew!- Sorry!
0:07:04 > 0:07:07Young mum Cathryn has overcome her nerves,
0:07:07 > 0:07:10and is becoming one of the most consistent bakers.
0:07:10 > 0:07:13It's good strudel, it's nice and thin, and the interior's delicious.
0:07:13 > 0:07:15Thanks.
0:07:15 > 0:07:19She's found her own way to embellish these centuries-old yeasted buns.
0:07:19 > 0:07:21My sort of twist on them, I'm just going to split them
0:07:21 > 0:07:24and then fill them with cream and jam.
0:07:24 > 0:07:27Because it does say they're a kind of yeasted scone,
0:07:27 > 0:07:29so that's why I'm doing cream... No?
0:07:29 > 0:07:33- I definitely read that.- Yeah, I wouldn't necessarily agree with that.- She knows, you know!
0:07:33 > 0:07:36You're making me sound like I don't know, but I did feel like
0:07:36 > 0:07:38- I was a bit prepared! - No, you do...
0:07:38 > 0:07:40Now I feel like I don't know anything about them.
0:07:40 > 0:07:43It's a great idea, you've blended several different things
0:07:43 > 0:07:48- to come up with a brand-new, unique one.- Thanks.- He's creeping round you now, don't you think so?!
0:07:53 > 0:07:55All I'm really worried about
0:07:55 > 0:08:00is making sure I can hand in something which I feel is decent,
0:08:00 > 0:08:02and up to my standard.
0:08:02 > 0:08:07So far, photographer Ryan's creations have had a mixed response.
0:08:07 > 0:08:11- They look indulgent. - Got a very dry texture.
0:08:11 > 0:08:15Those are a bit thick, but the flavour of it I really like.
0:08:15 > 0:08:18Typically, lardy cakes are made as one large cake,
0:08:18 > 0:08:23invented by farmers to use leftover pig fat.
0:08:23 > 0:08:27He's creating miniature versions filled with raisins.
0:08:27 > 0:08:30Now I have to make them individually, roll them out,
0:08:30 > 0:08:35put some lard on it, fold 'em, rest 'em, more lard, bit of raisins,
0:08:35 > 0:08:37flavouring, re-fold them and then prove it.
0:08:37 > 0:08:41So... Times 24, so that all eats up into the time.
0:08:42 > 0:08:47I'm making a Cornish saffron bun. They should be
0:08:47 > 0:08:52little perfectly round little domed orange shiny buns.
0:08:52 > 0:08:54So...that's what I'm aiming for, anyway.
0:08:54 > 0:08:58Stay-at-home mum Sarah-Jane has a classic baking style
0:08:58 > 0:09:00that can divide the judges.
0:09:00 > 0:09:03- It's a little on the dry side, a little over-baked.- Right, OK.
0:09:03 > 0:09:05I disagree with you, Mary.
0:09:05 > 0:09:07I think it's actually all right.
0:09:07 > 0:09:09She's adding nutmeg and orange
0:09:09 > 0:09:12to boost the flavour of her Cornish saffron buns.
0:09:12 > 0:09:15I've got loads to prove after last week,
0:09:15 > 0:09:17cos I was really close to going home last week.
0:09:17 > 0:09:21But I don't want to get too stressed.
0:09:21 > 0:09:24I bake best when I'm kind of, you know, relaxed
0:09:24 > 0:09:26and, you know, enjoying it.
0:09:27 > 0:09:30The bakers' dough will need to be proved twice.
0:09:30 > 0:09:33Enriched dough takes longer to prove than normal bread dough,
0:09:33 > 0:09:37as the added sugar and fat slows down the yeast's development.
0:09:37 > 0:09:40While the dough proves for the first time, the bakers
0:09:40 > 0:09:43take the opportunity to prepare their fillings.
0:09:43 > 0:09:46- Now that's ground-up poppy seed... - Yeah.
0:09:46 > 0:09:50..with orange zest and lemon zest and the juice of the lemon.
0:09:50 > 0:09:52- I can smell it, you know. - Milk, yeah?
0:09:53 > 0:09:55Oh, I like that!
0:09:59 > 0:10:04This is a Morello cherry extract, and it just kind of oomphs up the cherry.
0:10:04 > 0:10:07I know that one of my failings in Paul's eyes
0:10:07 > 0:10:10is that I haven't got quite the finesse of some of the others,
0:10:10 > 0:10:13so I'm going to try and be a little bit more consistent.
0:10:13 > 0:10:17Bakers, there's one hour until I can sink my teeth into your buns!
0:10:17 > 0:10:19Psyching myself up!
0:10:19 > 0:10:22Because this is the bit that's going to kill me.
0:10:22 > 0:10:24If I don't do this in half an hour, I'm out of time.
0:10:24 > 0:10:28With the clock ticking, the bakers must work quickly
0:10:28 > 0:10:32to evenly fill and neatly shape their buns.
0:10:32 > 0:10:35All 24 are then ready for the second proving.
0:10:37 > 0:10:38Can I just count I've got 12?
0:10:38 > 0:10:40Yeah, I've got 12, that's fine,
0:10:40 > 0:10:44I just had a funny five minutes when I wasn't sure that I had 12. Right.
0:10:44 > 0:10:46There's absolutely technique to this at all,
0:10:46 > 0:10:49I don't know what I'm doing, basically.
0:10:49 > 0:10:53This is the danger point for me, folding these are taking for ever...
0:10:53 > 0:10:55- Right.- I always knew this before coming into it,
0:10:55 > 0:10:57I'm way behind time, as per usual,
0:10:57 > 0:11:01so I'm trying to rush these to get them to prove.
0:11:01 > 0:11:04- OK, so you're just really all-out now?- Yeah.
0:11:04 > 0:11:08I should've done Chelsea buns, I knew I should've done Chelsea buns!
0:11:20 > 0:11:23That's too many raisins, it's not going to hold together.
0:11:23 > 0:11:26Stop fiddling with them, or they'll just never been done, will they?
0:11:28 > 0:11:29Just get one little one at the end!
0:11:29 > 0:11:32Beautiful regional sweet dough buns
0:11:32 > 0:11:35aren't just made great by their place of origin,
0:11:35 > 0:11:37they can also make their place of origin great.
0:11:37 > 0:11:39In the West Country there's a teatime treat
0:11:39 > 0:11:43which is just so much more than a regional delicacy.
0:11:43 > 0:11:46Cornish saffron buns have actually played a major role
0:11:46 > 0:11:49in keeping the community together for years.
0:11:49 > 0:11:51In Cornwall during the early 19th century,
0:11:51 > 0:11:54a Methodist tradition was founded that sought
0:11:54 > 0:11:59to curb the problem of local workers getting drunk on their days off.
0:11:59 > 0:12:02Men were encouraged to sign teetotal pledges,
0:12:02 > 0:12:06and on special holy days, events known as Tea Treat days
0:12:06 > 0:12:09became a much anticipated date in the Cornish calendar.
0:12:09 > 0:12:12The Cornish Tea Treat was one of the highlights of the year,
0:12:12 > 0:12:14everybody really looked forward to it.
0:12:14 > 0:12:16There was tremendous anticipation
0:12:16 > 0:12:17and the procession was a big day.
0:12:17 > 0:12:20Everybody gathered round the chapel first thing in the morning,
0:12:20 > 0:12:23the brass band would start up, the banner would be hoisted,
0:12:23 > 0:12:25and then you were on your way.
0:12:25 > 0:12:27And some of these processions, they went on for ages!
0:12:27 > 0:12:31It snaked round the little tiny Cornish narrow streets.
0:12:31 > 0:12:34And the whole reason that they were going out was
0:12:34 > 0:12:36because when Jesus ascended to Heaven,
0:12:36 > 0:12:39the Disciples go out on the streets at Pentecost
0:12:39 > 0:12:41and tell people the good news.
0:12:41 > 0:12:45So this was all linked in with telling the good news about Christ.
0:12:45 > 0:12:49But for many, the most exciting part of the Tea Treat days
0:12:49 > 0:12:51were the delicious sweet Cornish saffron buns
0:12:51 > 0:12:53that marked the culmination of this joyous parade.
0:12:56 > 0:12:58Usually about lunchtime, they'd make their way
0:12:58 > 0:13:00to a field, or to a big house,
0:13:00 > 0:13:04and the great feature was the Tea Treat bun.
0:13:04 > 0:13:07There'd be big trestle tables and they'd be stacked up.
0:13:07 > 0:13:10Every child would get one, they were packed full of fruit
0:13:10 > 0:13:13and children absolutely adored them.
0:13:13 > 0:13:16The Tea Treat bun was a most marvellous thing,
0:13:16 > 0:13:20and the Cornish folk'd say, "Get a Tea Treat bun as big as your head."
0:13:20 > 0:13:24The saffron that makes these buns so delicious and colourful
0:13:24 > 0:13:28was originally brought to these shores by Venetian traders
0:13:28 > 0:13:31over 2,000 years ago, bartered for the locally mined tin.
0:13:31 > 0:13:35And this iconic bake has since become a firm favourite
0:13:35 > 0:13:37in the kitchens and bakeries of Cornwall.
0:13:37 > 0:13:41Well, I've been making these Cornish saffron buns for about ten years.
0:13:41 > 0:13:44The recipe's been passed on by my mum and my grandmother,
0:13:44 > 0:13:46and I've sort of adapted it a bit to myself.
0:13:46 > 0:13:50They're made with sultanas, currants, mixed peel
0:13:50 > 0:13:51and saffron steeped in water.
0:13:52 > 0:13:57I remember when I was a young girl going to Sunday School treats,
0:13:57 > 0:14:00usually down on Carbis Bay beach, and at the end of the day
0:14:00 > 0:14:01you'd really look forward to having
0:14:01 > 0:14:03one of these great big buns given to you.
0:14:03 > 0:14:07In fact, they were usually so big you couldn't eat them all.
0:14:07 > 0:14:11The heyday of the Tea Treat parades is remembered with great fondness,
0:14:11 > 0:14:14their success due in large part to that much-loved main attraction,
0:14:14 > 0:14:18the delicious and unique Cornish saffron bun.
0:14:24 > 0:14:27OK, you bun-loving criminals, you've got 30 minutes left!
0:14:39 > 0:14:44Oh, good luck, little buns, good luck! There you go, then, there you go.
0:14:45 > 0:14:49They'll take 20 minutes to bake
0:14:49 > 0:14:51and then I've just got to put a bun wash on top,
0:14:51 > 0:14:53which will be about three minutes,
0:14:53 > 0:14:56and turn them out and out them onto this basket...
0:14:56 > 0:14:58with a minute-and-a-half to spare.
0:15:01 > 0:15:03The high amount of sugar and butter in the buns
0:15:03 > 0:15:06means there's a greater chance they'll burn,
0:15:06 > 0:15:11so deciding when to remove them from the oven is crucial.
0:15:11 > 0:15:15BEEPING
0:15:15 > 0:15:17That's the one.
0:15:20 > 0:15:21They're absolutely huge!
0:15:21 > 0:15:24I'm quite pleased with them, actually.
0:15:24 > 0:15:26I'm loving this sugar.
0:15:29 > 0:15:31SHE GASPS
0:15:31 > 0:15:32Whoops!
0:15:32 > 0:15:34They're robust, we're all right.
0:15:34 > 0:15:36Oh!
0:15:36 > 0:15:39OK. Lucky seven, you have 15 minutes left,
0:15:39 > 0:15:42so get your buns into gear - you've 15 minutes left.
0:15:44 > 0:15:46Hah!
0:15:46 > 0:15:49It's ten minutes?
0:15:49 > 0:15:50OK.
0:15:50 > 0:15:51Pants.
0:15:51 > 0:15:55Oh, come on!
0:15:57 > 0:15:59Oh, pants!
0:15:59 > 0:16:02These look awful. Why are they not...?
0:16:02 > 0:16:04What's wrong with them?
0:16:04 > 0:16:07I've practised all week at home with these...
0:16:07 > 0:16:09I don't know...
0:16:09 > 0:16:13But I think I won't be here much longer than another 48 hours.
0:16:15 > 0:16:18You've got one minute left to go.
0:16:18 > 0:16:19One minute.
0:16:25 > 0:16:29You've just got to go for it, haven't you?
0:16:29 > 0:16:321,2,3,4,5,6,7,8,9,10.
0:16:32 > 0:16:331,2,3,4,5,6,7,8,9...
0:16:33 > 0:16:35I've got no space.
0:16:36 > 0:16:38Aw!
0:16:40 > 0:16:41Put that there.
0:16:41 > 0:16:44What's done is done and cannot be undone.
0:16:47 > 0:16:49OK, bakers, it's time up.
0:16:49 > 0:16:51Step away. Brendan! Time is up.
0:16:51 > 0:16:54Get your hands off your buns. I mean it!
0:17:12 > 0:17:14They all look pretty good, right size...
0:17:14 > 0:17:17All different colours, which is interesting.
0:17:17 > 0:17:20You can see when you look into it that the bottom of it is quite tight,
0:17:20 > 0:17:23- and that's down to being under-proved.- OK.
0:17:23 > 0:17:26I think they taste really good, but I could have done with
0:17:26 > 0:17:27more cream in there,
0:17:27 > 0:17:30- and more of your homemade strawberry jam.- Mm.- It was lovely.
0:17:30 > 0:17:32I think, just more filling.
0:17:32 > 0:17:34But you have got some burnt ones and some light ones.
0:17:34 > 0:17:35"Burnt" is maybe a bit harsh.
0:17:42 > 0:17:44I think they're a little bit under-proved, to be honest.
0:17:44 > 0:17:49- Actually, the structure looks all right.- Does it?- Yeah.
0:17:49 > 0:17:53I could do with a little bit more flavour in there.
0:17:53 > 0:17:55- A bit bland.- Is it bland?- Mmm.- OK.
0:17:55 > 0:17:59Did you put almond extract, as well as...?
0:17:59 > 0:18:00No, I forgot. I was meant to.
0:18:00 > 0:18:02- There you are.- That's why.
0:18:06 > 0:18:09These are for good appetites, aren't they?
0:18:09 > 0:18:11It's a good, consistent bake.
0:18:11 > 0:18:13They're a nice size - I like the size.
0:18:13 > 0:18:16I like the icing on the top. They look great.
0:18:16 > 0:18:18Sheer heaven to eat, I can tell you.
0:18:18 > 0:18:20True almond flavour coming through.
0:18:20 > 0:18:23You've put lots in there. You've managed to let it not leak out.
0:18:23 > 0:18:25That's a Bakewell tart, in a roll.
0:18:25 > 0:18:27That's what I was hoping to do.
0:18:27 > 0:18:29They taste wonderful.
0:18:29 > 0:18:31- Thank you very much. - SUE: Great buns, Danny!
0:18:34 > 0:18:37- Oh!- That's good texture.
0:18:40 > 0:18:43That texture is excellent.
0:18:43 > 0:18:45I can't argue with the bake on that.
0:18:45 > 0:18:48It's lovely and soft, isn't it? I mean, it tempts you.
0:18:48 > 0:18:52I like the sugariness on top. Lovely.
0:18:52 > 0:18:55- They taste great. - The silverback is silent.
0:18:55 > 0:18:59- Well done, Ryan.- Thank you. - Well done.
0:18:59 > 0:19:02They are...very, very good.
0:19:02 > 0:19:04- MARY: And a lot of them were. - Lovely taste.
0:19:08 > 0:19:11It's interesting and it's daring to use wholemeal on this sort of thing.
0:19:11 > 0:19:14The problem is, the filling itself, it's never going to bind.
0:19:14 > 0:19:16You can unravel it.
0:19:16 > 0:19:20It's not good enough as a binder in a bun, cos you expect that to hold together.
0:19:20 > 0:19:22Consistency in the bake isn't particularly good,
0:19:22 > 0:19:25I'm getting a hell of a crust on this one.
0:19:25 > 0:19:27It's a lovely flavour.
0:19:27 > 0:19:30The nutmeg is coming through strongly, but I rather like that.
0:19:30 > 0:19:33Otherwise, they'd be very bland.
0:19:37 > 0:19:39These look quite dainty buns...
0:19:39 > 0:19:42with your candy on the top.
0:19:42 > 0:19:46- You see the interior, when I push it...and it holds?- OK.
0:19:46 > 0:19:49It's an indication that they're a bit under-proved.
0:19:49 > 0:19:53- It's a little bit dry...- OK.- ..and a little bit lacking in flavour. - Is it really?!
0:19:53 > 0:19:55- My goodness!- That's a bit of a shame.
0:19:55 > 0:19:58- Sorry.- Thank you, Sarah-Jane.
0:20:02 > 0:20:06The structure inside that looks quite good.
0:20:06 > 0:20:09Yeah, it looks quite light.
0:20:09 > 0:20:10It does look lovely and light.
0:20:10 > 0:20:13It's very even and holding together.
0:20:15 > 0:20:17I think those taste rather good.
0:20:17 > 0:20:19The texture of the dough
0:20:19 > 0:20:21is really lovely.
0:20:21 > 0:20:22It's so soft
0:20:22 > 0:20:24and totally original, isn't it?
0:20:24 > 0:20:26Well done. Nice texture, good bake.
0:20:26 > 0:20:27- SUE:- Congratulations-ski!
0:20:27 > 0:20:29Really unusual and delicious.
0:20:29 > 0:20:31- Thank you.- Thank you.
0:20:33 > 0:20:37The judges were very pleased with the bake, especially Paul - he was very complimentary.
0:20:37 > 0:20:40This is the normal routine now - I do well with the first bake,
0:20:40 > 0:20:43then Technical Challenge puts me right at the bottom again
0:20:43 > 0:20:47and I'm back in danger again, and I'm fighting for my life for tomorrow.
0:20:47 > 0:20:50Didn't go very well, really. Paul and Mary both said that
0:20:50 > 0:20:52there wasn't any flavour to it.
0:20:52 > 0:20:54It tastes better than the ones
0:20:54 > 0:20:56I've made at home, or just as good, at least, yeah?
0:20:56 > 0:20:57So I'm gutted, I'm proper gutted.
0:20:57 > 0:20:59They didn't really like them.
0:20:59 > 0:21:00Bit of a flop, really.
0:21:00 > 0:21:05As Mary said, there are two more challenges to go. Don't count yourself out yet, love!
0:21:10 > 0:21:14The surprise element of the next task can leave a baker in a precarious position.
0:21:14 > 0:21:16It's the Technical Challenge.
0:21:19 > 0:21:23As you all know with this challenge,
0:21:23 > 0:21:24Paul and Mary judge it blind,
0:21:24 > 0:21:27so, Paul and Mary, with the deepest respect...
0:21:27 > 0:21:30- off you go. Tatty-byes.- Bye.
0:21:30 > 0:21:33Today, for your Technical Challenge,
0:21:33 > 0:21:35what we'd like you to make...
0:21:35 > 0:21:37are jam doughnuts.
0:21:37 > 0:21:42Now, Mary and Paul are looking for a batch of ten doughnuts, please, from each of you.
0:21:42 > 0:21:47And they're not only looking for consistency in size,
0:21:47 > 0:21:50but also in jam distribution and colour.
0:21:50 > 0:21:54You've got two-and-a-half hours. All the very best. On your marks...
0:21:54 > 0:21:56- Get set.- BOTH: Bake!
0:22:00 > 0:22:02It's believed that doughnuts originated in Holland,
0:22:02 > 0:22:05where they're known as "oliekoek"...
0:22:05 > 0:22:07which means "oil cake".
0:22:09 > 0:22:13Oh, I'm very experienced with doughnuts(!) Well, I eat them!
0:22:20 > 0:22:23Wow! Those look absolute whoppers!
0:22:23 > 0:22:25Now, the dough is quite soft.
0:22:25 > 0:22:27They won't be quite sure
0:22:27 > 0:22:28what the consistency should be.
0:22:28 > 0:22:31Of course, if it's dry,
0:22:31 > 0:22:33it won't give a lovely texture.
0:22:33 > 0:22:35If it's too wet, they won't be able to handle it.
0:22:35 > 0:22:37Excuse fingers, Mary.
0:22:37 > 0:22:39Gosh, there's a lot of jam in there.
0:22:39 > 0:22:42You've got to make sure that inside that doughnut
0:22:42 > 0:22:44is cooked properly.
0:22:44 > 0:22:46If the fry is too high,
0:22:46 > 0:22:49if the mix is too dense,
0:22:49 > 0:22:52the inside of those doughnuts will be raw.
0:22:54 > 0:22:58Firstly, the bakers mix together flour, butter, yeast, sugar,
0:22:58 > 0:23:01salt and water to make a wet, enriched dough
0:23:04 > 0:23:09I haven't a clue what I'm doing, at all. Not a clue.
0:23:12 > 0:23:17Making doughnuts is new to all of the bakers except James.
0:23:17 > 0:23:21These are a very regular thing. Made them many, many times.
0:23:21 > 0:23:23This one should be all right, I hope.
0:23:23 > 0:23:26Feeling a little bit stressed, to be honest.
0:23:26 > 0:23:28A little bit frightened. SHE LAUGHS
0:23:28 > 0:23:32Just need to get on with it, really, I think.
0:23:32 > 0:23:34Just need to get over it, get on with it.
0:23:34 > 0:23:37I know what the end product should look like,
0:23:37 > 0:23:38so, as Technical challenges go,
0:23:38 > 0:23:40this isn't too bad, I think.
0:23:40 > 0:23:43Oh! I'm going to eat...
0:23:43 > 0:23:46Why did I say that? I'm going to eat my own words.
0:23:46 > 0:23:49Oh! Interesting dough.
0:23:49 > 0:23:51To achieve a light, spongy doughnut texture,
0:23:51 > 0:23:54the dough must be very moist,
0:23:54 > 0:23:55making it difficult to knead.
0:23:55 > 0:23:58It's important the bakers work the dough well
0:23:58 > 0:24:00to create essential air pockets,
0:24:00 > 0:24:03enabling it to rise.
0:24:03 > 0:24:07This looks disgusting at the moment.
0:24:07 > 0:24:10If I work it properly, it will stop being disgusting.
0:24:10 > 0:24:13I don't know how it's supposed to be going at this point.
0:24:13 > 0:24:15But this just seems really weird.
0:24:15 > 0:24:21It's just like kneading a big ball of chewing gum.
0:24:21 > 0:24:22This should be in...
0:24:22 > 0:24:25This should be in the proving drawer, proving, really,
0:24:25 > 0:24:28with the timeframe we've got.
0:24:30 > 0:24:33HE SIGHS
0:24:37 > 0:24:39They say that an army marches on its stomach.
0:24:39 > 0:24:41Well, for American servicemen,
0:24:41 > 0:24:45one item of food in particular was guaranteed to boost their morale.
0:24:45 > 0:24:48Yes, that winning combination of a perma-tanned dolly and a freshly baked doughnut
0:24:48 > 0:24:51was all it took to really raise a GI's spirits.
0:24:56 > 0:25:00In 1942, if you were a homesick American soldier on British soil,
0:25:00 > 0:25:03a service club was the place to be.
0:25:03 > 0:25:07Here, servicemen could let their hair down, socialise and feel at home.
0:25:07 > 0:25:09And the key to the success of the whole evening
0:25:09 > 0:25:12was the good old American doughnut.
0:25:12 > 0:25:14So, the idea started in the First World War.
0:25:14 > 0:25:18The Salvation Army decided to give the American soldiers a taste
0:25:18 > 0:25:21of home and a boost of morale, so they decided to make them doughnuts.
0:25:21 > 0:25:25The idea was such a success that the American Red Cross made it central
0:25:25 > 0:25:28to their entertaining of the troops in the Second World War.
0:25:28 > 0:25:32Venues, called "service clubs" were set up near US Army bases,
0:25:32 > 0:25:35and American girls, known as "doughnut dollies"
0:25:35 > 0:25:40were hired to entertain the troops and serve up their favourite snack.
0:25:40 > 0:25:42They flirted with the men.
0:25:42 > 0:25:45They chatted to them, they provided an ear to listen to,
0:25:45 > 0:25:48and earned this affectionate nickname.
0:25:48 > 0:25:51The service clubs were all about good, wholesome fun,
0:25:51 > 0:25:56and the doughnut dollies had to abide by a strict set of guidelines on how to behave.
0:25:56 > 0:25:59They always had to be happy, they had to be always well groomed,
0:25:59 > 0:26:02they couldn't have a lazy no make-up day.
0:26:02 > 0:26:04They had to be intelligent and to be good-looking.
0:26:04 > 0:26:07A lot of them were very well educated, and some of them had degrees.
0:26:07 > 0:26:10They had to be able to hold conversation and, most of all,
0:26:10 > 0:26:11be charming.
0:26:11 > 0:26:16The dollies and their doughnuts were such a huge hit with the US troops
0:26:16 > 0:26:20that a way of reaching more Army bases around Britain was needed.
0:26:20 > 0:26:23Old Green Line buses were transformed into "clubmobiles" -
0:26:23 > 0:26:26a service club on wheels. Run by the dollies,
0:26:26 > 0:26:28they dispensed doughnuts by the truckload.
0:26:28 > 0:26:33In June 1944, American forces were preparing to invade Northern France,
0:26:33 > 0:26:36and alongside the tanks and armoured cars,
0:26:36 > 0:26:41another vehicle was being prepared to cope with the war-torn terrain of Continental Europe.
0:26:43 > 0:26:47Nearly a hundred 2.5-tonne troop carriers were converted into clubmobiles,
0:26:47 > 0:26:52and the doughnut dollies had to ready themselves to enter a war zone.
0:26:52 > 0:26:55The hostesses, they were given instructions into
0:26:55 > 0:26:57how to keep the trucks running,
0:26:57 > 0:27:00maintenance, in case they broke down.
0:27:00 > 0:27:03In the layout of the clubmobile, it was a giant doughnut machine,
0:27:03 > 0:27:06so everything was fresh, being served up.
0:27:06 > 0:27:09The doughnuts weren't your supermarket doughnut that you get nowadays.
0:27:09 > 0:27:13They were hand cut and thrown into a deep-fat fryer.
0:27:13 > 0:27:16Sometimes they were a bit burnt, sometimes they were a bit undercooked.
0:27:16 > 0:27:19They weren't always round. You were lucky if you got a hole in the middle.
0:27:19 > 0:27:23But the GIs didn't mind their doughnuts a bit rough and ready,
0:27:23 > 0:27:27and the clubmobile convoy advanced right across Europe, until victory was secured
0:27:27 > 0:27:30on May 7th 1945.
0:27:31 > 0:27:34During World War II, the Red Cross purchased enough flour
0:27:34 > 0:27:37to make 1.6 billion doughnuts,
0:27:37 > 0:27:40eventually serving them at a rate of 400 per minute.
0:27:40 > 0:27:42These heroic doughnut dollies could be proud
0:27:42 > 0:27:47that they had well and truly won the battle for the hearts, minds and stomachs
0:27:47 > 0:27:50of the grateful American soldiers.
0:27:52 > 0:27:55One hour left, you doughnuts!
0:27:56 > 0:28:00The judges are looking for consistent size and shape,
0:28:00 > 0:28:04so the bakers must be neat and accurate when portioning out their doughnuts.
0:28:04 > 0:28:06It's the most satisfying thing in the world.
0:28:06 > 0:28:09That is no exaggeration. The most satisfying thing in the world
0:28:09 > 0:28:12is putting a bit of bread dough on the scales,
0:28:12 > 0:28:16and it's exactly the weight you want it to be. Yes!
0:28:17 > 0:28:20So, you get all the bad stuff in one place,
0:28:20 > 0:28:23and that brings some tension on the side.
0:28:23 > 0:28:26Then, when you put it on the counter,
0:28:26 > 0:28:28and you just roll it round in the palm of your hand,
0:28:28 > 0:28:31it will form a lovely smooth ball.
0:28:31 > 0:28:35I'm just going by how I would normally shape bread,
0:28:35 > 0:28:39kind of just tucking it all round
0:28:39 > 0:28:42and trying to make it into as ball-y a shape as possible,
0:28:42 > 0:28:47and try and keep it so that it doesn't hit the oil and kind of just go, pfft.
0:28:47 > 0:28:51The second proving is paramount to the success of the doughnuts.
0:28:51 > 0:28:54Rather than cooking in the oven, they're deep-fried,
0:28:54 > 0:28:56so this is their last chance to rise.
0:28:56 > 0:28:59That'll stop it drying out, and they can prove a bit.
0:29:03 > 0:29:06The bakers need to make ten doughnuts.
0:29:06 > 0:29:11They risk running out of time if they leave the dough in the proving drawer for too long.
0:29:13 > 0:29:15I would be the first person in the oil.
0:29:15 > 0:29:19Maybe I should just take the oily plunge.
0:29:22 > 0:29:24Why not?
0:29:24 > 0:29:27Oh, my Lord, that's not right, is it?
0:29:29 > 0:29:32Oh, my giddy aunt... Agh!
0:29:34 > 0:29:35First in the fryer.
0:29:35 > 0:29:39I think this is big enough. I can't cope with them any bigger.
0:29:39 > 0:29:41They're like big beasts, aren't they?
0:29:41 > 0:29:44I'm going to go for it.
0:29:49 > 0:29:53I wonder how much you can disguise with a whole heap of caster sugar.
0:29:55 > 0:29:58Timing is key when frying doughnuts.
0:29:58 > 0:30:02They're in danger of being undercooked or burnt to a crisp.
0:30:03 > 0:30:07Not going on times, I'm just going on the colour that they are,
0:30:07 > 0:30:11the kind of colour that I imagine a doughnut to be,
0:30:11 > 0:30:14so kind of like a dark golden brown.
0:30:16 > 0:30:19Oh, we're off, we've got bubbles.
0:30:19 > 0:30:22That's how you know how brown they're supposed to be,
0:30:22 > 0:30:24because they flip over.
0:30:24 > 0:30:26I must be seriously below the standard of the rest
0:30:26 > 0:30:28if I don't do well in this challenge
0:30:28 > 0:30:31because I've done it so many times before.
0:30:31 > 0:30:33These are looking quite brown.
0:30:33 > 0:30:36Very, very brown, actually,
0:30:36 > 0:30:39so I'm just going to get these ones out.
0:30:39 > 0:30:42Oh hello, another technical challenge!
0:30:42 > 0:30:45I made a really wet dough and it kind of went flat.
0:30:45 > 0:30:48Maybe that's it. I'm... Don't know.
0:30:48 > 0:30:53Once fried, the bakers need to immediately coat their doughnuts in caster sugar...
0:30:55 > 0:30:58..then leave them to cool before filling them with jam.
0:31:04 > 0:31:07Haemorrhaging slightly!
0:31:07 > 0:31:10They need to be jammy, though, don't they? They're doughnuts.
0:31:10 > 0:31:14- I think you might've got some kind of...- Got a blockage!
0:31:14 > 0:31:16..a jam...literally a jam.
0:31:16 > 0:31:18- Ooh, there we go.- No! That's sorted now.
0:31:18 > 0:31:22- Got rid of that one.- Certainly did.
0:31:22 > 0:31:26- You're certainly the neatest of the jam injectors, and I've seen all of them.- Have you?
0:31:26 > 0:31:31- You've got a very neat syringe. - Thank you very much, Mel. It's nice to be appreciated for once.
0:31:31 > 0:31:32No, it's good, it's good.
0:31:32 > 0:31:37They feel quite doughy inside. I don't even know if they're cooked.
0:31:37 > 0:31:40# This is not my favourite! #
0:31:40 > 0:31:43Ten minutes, please, bakers! Ten minutes left.
0:31:43 > 0:31:45Frantic fry time.
0:31:50 > 0:31:52SHE SIGHS
0:31:52 > 0:31:57Little bit worried. In technical challenges, when things go wrong, all I want to do is just finish it.
0:32:03 > 0:32:06You've got one minute left to go.
0:32:07 > 0:32:12Doom is what's going through my mind. Doughnut doom!
0:32:13 > 0:32:15Think they're pretty good.
0:32:22 > 0:32:26OK, bakers, that's it. Doughnut time is up.
0:32:43 > 0:32:48Mary and Paul have no idea which baker made which batch of doughnuts.
0:32:48 > 0:32:52This will only be revealed once they've made their final judgment.
0:32:54 > 0:32:57What we're looking for in a good doughnut is the light colour,
0:32:57 > 0:33:01cooked inside and a good amount of jam.
0:33:02 > 0:33:07Now, the problem with these is, they've been over-proved,
0:33:07 > 0:33:10and it's flattened as you've moved it to the fat fryer.
0:33:10 > 0:33:14I think they were pretty much crepes when they went in there. Want to have a go at that one, Mary?
0:33:14 > 0:33:16- It's sort of under... It's chewy. - Hmm.
0:33:16 > 0:33:19It's sticking together. It's doughy.
0:33:22 > 0:33:26That is technically underdone.
0:33:27 > 0:33:29A good lot of jam in there, though.
0:33:29 > 0:33:34That one is not bad, but it is under-proved again.
0:33:34 > 0:33:37As Paul is pressing the dough down, it's sticking.
0:33:37 > 0:33:40But the shape of them aren't bad.
0:33:44 > 0:33:46Interesting.
0:33:46 > 0:33:48I mean, they've been overdone
0:33:48 > 0:33:51and it's been in there a little bit too long.
0:33:57 > 0:33:59That's not bad, that, at all.
0:33:59 > 0:34:03It's got a bounce on it, it is cooked, good jam inside,
0:34:03 > 0:34:06- good colour. - That means it's very nice.
0:34:09 > 0:34:12These aren't too bad either.
0:34:12 > 0:34:14Lots of jam inside.
0:34:14 > 0:34:18They are cooked inside, good bit of jam, nice and equal in colour.
0:34:22 > 0:34:25(They do look perfect. They've come out nice.)
0:34:25 > 0:34:28These are raw inside.
0:34:28 > 0:34:31Not long enough in the...
0:34:31 > 0:34:34It just looks dough, and you can see the sort of stretch marks on it.
0:34:34 > 0:34:36You can still see the dough inside.
0:34:36 > 0:34:40OK, it's going to be a tricky one, this one.
0:34:40 > 0:34:44Mary and Paul must grade the doughnuts, starting with the worst.
0:34:46 > 0:34:51So, the person in seventh place is this one at the end.
0:34:51 > 0:34:54It's raw inside.
0:34:54 > 0:34:56And in sixth place,
0:34:56 > 0:34:58it's this one here,
0:34:58 > 0:35:01and they're over-proved, so they've come up and dropped down again.
0:35:01 > 0:35:03They're very flat.
0:35:03 > 0:35:06And in fifth place is this one.
0:35:07 > 0:35:12Cathryn, again, needed a bit longer, and a bit irregular, as well.
0:35:12 > 0:35:13They've gone a bit flat.
0:35:13 > 0:35:17And these, although they look nice and jammy,
0:35:17 > 0:35:20when they were pinched it wasn't quite done.
0:35:20 > 0:35:22Third place is this one.
0:35:22 > 0:35:25Moistness inside wasn't too bad, but very close, these two.
0:35:27 > 0:35:28And in second place,
0:35:28 > 0:35:33looking very good, lots of jam, nice bake, but not quite as good
0:35:33 > 0:35:35as number one.
0:35:35 > 0:35:38And number one is this one. Well done.
0:35:38 > 0:35:43- That's a pretty good selling doughnut. Well done. - SUE: Well done, James. Nice one.
0:35:43 > 0:35:48That was just sheer luck that it was doughnuts. I actually feel a bit bad.
0:35:48 > 0:35:54I feel like...almost like I've cheated the bakers out of a first place.
0:35:54 > 0:35:57They looked perfect, and he didn't mention that at all.
0:35:57 > 0:36:00He didn't mention that they were a nice colour. It was just, "This is raw."
0:36:00 > 0:36:03I didn't do too well, but at one point, I thought, "I'll be last,"
0:36:03 > 0:36:08so in a sense, I'm really happy. It's almost like a victory!
0:36:20 > 0:36:23The Showstopper Challenge is the final hurdle for the bakers.
0:36:23 > 0:36:25Two will be leaving this week,
0:36:25 > 0:36:29so they need to display perfection in their bake.
0:36:34 > 0:36:39So, bakers, as if today's hard work was not enough for you,
0:36:39 > 0:36:43we're going to push on through straightaway to the Showstopper Challenge.
0:36:43 > 0:36:47Now this, of course, is the challenge that stands between you
0:36:47 > 0:36:49and a place in the quarter-final.
0:36:49 > 0:36:55We're going to ask you, please, to make a celebratory enriched dough loaf, the like of which you see
0:36:55 > 0:37:02- often in festivities around the world. Christmas.- Twelfth Night. - Easter and my birthday.
0:37:02 > 0:37:06We know it takes a long time to get that dough going, so very best of luck.
0:37:06 > 0:37:08- On your marks...- Get set... BOTH:- ..Bake!
0:37:10 > 0:37:14Proving the dough can take up to 12 hours,
0:37:14 > 0:37:16so the bakers start the process at the end of today.
0:37:16 > 0:37:20Four have chosen to prove theirs overnight.
0:37:20 > 0:37:25When I normally do this dough, I'm normally making it at Christmas time,
0:37:25 > 0:37:28and I put it in my outer hall, set it off on a Friday night,
0:37:28 > 0:37:32and I come to it on Saturday morning and it's been absolutely fine.
0:37:32 > 0:37:36But that's my outer hall in winter, this is my tent in the summer.
0:37:36 > 0:37:41Enriched celebratory loaves range from French brioche to German stollen.
0:37:41 > 0:37:46The eggs, butter and sugar give the loaves their rich flavours and soft textures.
0:37:50 > 0:37:55I do want to see a bit of originality, and even though it's going to look spectacular,
0:37:55 > 0:37:58it's got to taste really something special.
0:37:58 > 0:38:02To make a celebration bread using an enriched dough is tricky. Timing is crucial.
0:38:02 > 0:38:07Whoever decides to do it overnight will probably have more of an intense flavour in their bread.
0:38:07 > 0:38:13The ones that don't, really have to compensate by adding flavour to their enriched dough.
0:38:13 > 0:38:16Not everyone is proving their dough overnight.
0:38:16 > 0:38:22Brendan, Sarah-Jane and Ryan have chosen to prepare their fillings instead.
0:38:23 > 0:38:26Sour cherries and golden sultanas,
0:38:26 > 0:38:30and they're going to be soaked in some orange juice.
0:38:32 > 0:38:35I'm using the flavourings from my Christmas stollen,
0:38:35 > 0:38:38but I'm putting it into a brioche dough.
0:38:38 > 0:38:42Danny's creating a European Christmas wreath
0:38:42 > 0:38:44with an orange curd filling.
0:38:44 > 0:38:47When I did it at home, I did it in the morning, went to work,
0:38:47 > 0:38:51came back and it was 14 hours after I'd started it and it was fine.
0:38:51 > 0:38:54What I'm going to do here is something very similar.
0:38:54 > 0:38:58Brioche dough is proved in a cool environment for at least 12 hours.
0:38:58 > 0:39:02This gives the bread flavour and also solidifies the butter,
0:39:02 > 0:39:05making it easier to shape.
0:39:07 > 0:39:12James and John have chosen to make a sponge starter.
0:39:12 > 0:39:16This technique combines yeast, milk and flour to form a mother dough
0:39:16 > 0:39:19that the other ingredients will later be added to.
0:39:19 > 0:39:23This creates a slower rise, yielding greater depth of flavour.
0:39:25 > 0:39:27I'm going to bake a baba.
0:39:27 > 0:39:29My plan is to make a sponge,
0:39:29 > 0:39:33a lovely, lovely little sponge for tomorrow.
0:39:33 > 0:39:36James's sponge should give his baba flavour,
0:39:36 > 0:39:39but to help it on its way, he's also adding soaked raisins and jelly,
0:39:39 > 0:39:42flavoured with his favourite tipple.
0:39:42 > 0:39:45Paul doesn't like very much alcohol in things,
0:39:45 > 0:39:48so this has got, you know, half a bottle of whisky in.
0:39:48 > 0:39:52Totally silly of me to do it, I'm sure. It is controversial.
0:39:54 > 0:39:56It rests on my flavour combination.
0:39:56 > 0:40:00If I can't deliver and I can't get the technical side of it right, then I could be going.
0:40:00 > 0:40:04Mindful that Paul and Mary labelled his signature Chelsea buns as bland,
0:40:04 > 0:40:08John is hoping his sponge starter technique will enhance
0:40:08 > 0:40:11the flavour of his marzipan stollen.
0:40:12 > 0:40:18It'll give it that sort of depth and that good, malty flavour, almost, which is what we want.
0:40:21 > 0:40:23Good luck, little sponge.
0:40:23 > 0:40:25Sleep well.
0:40:42 > 0:40:47Four of the bakers left their doughs and sponge starters to prove overnight.
0:40:47 > 0:40:50If the dough has not successfully risen,
0:40:50 > 0:40:53then they'll need to start from scratch.
0:40:53 > 0:40:54It looks all right.
0:40:54 > 0:40:57I'm going to let it come to room temperature,
0:40:57 > 0:41:00cos I don't want to shock it by putting it straight from cold to warm.
0:41:00 > 0:41:02So I am pleased with this.
0:41:02 > 0:41:05It's proved a little bit, but not a massive amount,
0:41:05 > 0:41:10so I'm going to put it in the proving drawer and get on with everything else now.
0:41:10 > 0:41:14Using a sponge starter dough creates more flavour in the final bake.
0:41:14 > 0:41:18Just feels really, really cold. It feels almost frozen, to be honest,
0:41:18 > 0:41:21so I'm just going to have to bin this.
0:41:21 > 0:41:24This sponge I made last night, I needed to get it out the fridge earlier,
0:41:24 > 0:41:28and so it's not come to temperature quick enough
0:41:28 > 0:41:32and so the reaction of the two different heats has just made a really stiff mess.
0:41:32 > 0:41:35So I'm going to have to bin it and not do a sponge now.
0:41:35 > 0:41:38So I'm quite gutted. All that sponge for nothing.
0:41:38 > 0:41:42John will now need to make a standard enriched dough
0:41:42 > 0:41:45and add more flavours to compensate.
0:41:45 > 0:41:49It's not going to affect the rising time of my dough, or anything like that.
0:41:49 > 0:41:54It's just this time now is just a bit of waste of time.
0:41:54 > 0:41:57But, you know, these things do happen.
0:41:57 > 0:41:58I'm just...
0:41:58 > 0:42:02At the moment, I'm rubbing the butter into the flour and the sugar
0:42:02 > 0:42:05and the salt, just to try and get it all the way through
0:42:05 > 0:42:07so that it's all mixed in.
0:42:07 > 0:42:12Sarah-Jane's Signature Bake was criticised for being bland and under-proved,
0:42:12 > 0:42:15while her doughnuts were raw inside.
0:42:15 > 0:42:17But she's hoping to win back favour
0:42:17 > 0:42:20with her six-strand plaited Christmas loaf.
0:42:22 > 0:42:24- So two strands are chocolate flavoured...- OK.
0:42:24 > 0:42:26..two strands are cherry flavoured...
0:42:26 > 0:42:28- Got you.- ..two strands are marzipan.
0:42:28 > 0:42:30How are you going to do it? Outside in? Or...?
0:42:30 > 0:42:32Over two, under one, over two.
0:42:32 > 0:42:37- Yeah, you're lacing it through. - Yes.- All right, Sarah-Jane, good luck.- Happy plaiting.- Thank you.
0:42:43 > 0:42:46- Morning, Brendan. - Morning, Brendan.- Good morning.
0:42:46 > 0:42:49Is it a '70s delight today, or is something more in the '80s?
0:42:49 > 0:42:53It's going to be a Black Forest Christmas stollen,
0:42:53 > 0:42:58so I see it as a sort of centrepiece for a Christmas buffet table,
0:42:58 > 0:43:03- which would allow for some additional decoration.- Very good, so it is '70s.
0:43:03 > 0:43:07Brendan is shaping his Black Forest stollen in a Bundt tin,
0:43:07 > 0:43:10decorating it with marzipan sweets that traditionally represent
0:43:10 > 0:43:12the 12 Apostles, minus Judas.
0:43:14 > 0:43:18I know they say '70s, but I think I'm a great bridge between the '70s and today,
0:43:18 > 0:43:22so I'm giving the '70s a modern twist.
0:43:22 > 0:43:24I hope he heard that!
0:43:26 > 0:43:32While the doughs are proving, the bakers finish preparing their fillings and flavours.
0:43:33 > 0:43:37This is just the marzipan going through the stollen.
0:43:37 > 0:43:40I'm going to wrap the cherries into it with some chocolate,
0:43:40 > 0:43:43and then roll it up into a tube and then put that inside it.
0:43:43 > 0:43:46I'm trying to fight for my place here in the competition,
0:43:46 > 0:43:51and that's why I'm stuffing a piece of marzipan with cherries and chocolate.
0:43:51 > 0:43:55- Is that not a bit risky? Have you tried it out?- No, it is risky, but it's the idea to...
0:43:55 > 0:43:57I need something inside of it, it's a stollen.
0:43:57 > 0:44:00I want them to dissect it and get cherry with chocolate round it.
0:44:00 > 0:44:03- But you've just invented this?- Yeah. I'm not going to back down and play it safe
0:44:03 > 0:44:08- because I'm in a dangerous position. - No, good.- I'm taking a risk! - Come out fighting.
0:44:08 > 0:44:12Ryan's doughnut disaster in the technical round
0:44:12 > 0:44:15means he'll need to produce a winning Showstopper.
0:44:15 > 0:44:18Ryan, we have come at a crucial moment.
0:44:18 > 0:44:21- You are the only person doing a savoury.- That's right.
0:44:21 > 0:44:23I thought I'd do something Chinese.
0:44:23 > 0:44:27He's making a Char Siu Bao, which is a roast pork loaf
0:44:27 > 0:44:30traditionally given at Chinese New Year.
0:44:30 > 0:44:31I've made some sauce with it.
0:44:31 > 0:44:34I'm going to chop up the meat, put it in the sauce
0:44:34 > 0:44:36and stick it into the bread.
0:44:36 > 0:44:41- I've never had one before, so I'm looking forward to it. - I love a pork bun.
0:44:41 > 0:44:44- It's a first. - I hope you enjoy it.- Thanks.
0:44:46 > 0:44:50I'm making little mini brioches with a head on, which the French call a brioches a tete.
0:44:50 > 0:44:55You pull it, stretch its neck as thinly as you possibly can,
0:44:55 > 0:44:56squidge it down.
0:44:56 > 0:45:02Sometimes it can get a bit drunken and look like a drunken...seaman.
0:45:02 > 0:45:05Cathryn is also making a brioche,
0:45:05 > 0:45:08which she has named Bonfire Tear 'N' Share
0:45:08 > 0:45:11with a cream cheese frosting.
0:45:11 > 0:45:14- Can I have a look at it, please? - Really?
0:45:14 > 0:45:16Yes, I'd like to look at the dough.
0:45:19 > 0:45:22- Is it a chocolate brioche? - No, it's got lots of cinnamon in it.
0:45:22 > 0:45:25LOTS of cinnamon to make it go that dark.
0:45:25 > 0:45:28- OK, good luck, Cathryn.- Thanks.
0:45:28 > 0:45:29Paul has frightened me a little bit
0:45:29 > 0:45:32about the amount of cinnamon that's in the dough.
0:45:32 > 0:45:35I don't know, it might be a mistake.
0:45:42 > 0:45:46It's like an enormous cornea. So this is agar and whisky?
0:45:46 > 0:45:50- Yes.- Basically whisky jelly. Can I eat this?
0:45:50 > 0:45:54That might not be very delicious. If you try this one, it might be.
0:45:55 > 0:45:58Goodness, that is strong.
0:45:58 > 0:46:00- Whoo!- That is strong.
0:46:00 > 0:46:03LAUGHTER
0:46:03 > 0:46:04That is strong.
0:46:07 > 0:46:11I'm now gathering all the dried fruits together, that have soaked overnight.
0:46:11 > 0:46:14I'm going to knead them into the dough.
0:46:18 > 0:46:21There you go, and bake it.
0:46:21 > 0:46:23OK, chocolate, cherry, marzipan.
0:46:23 > 0:46:25Chocolate, cherry, marzipan.
0:46:25 > 0:46:27Over two...
0:46:28 > 0:46:30..under one.
0:46:30 > 0:46:32- You are plaiting again, you loon! - I know.
0:46:32 > 0:46:36- A sucker for punishment. - Well, no, you see,
0:46:36 > 0:46:39I feel like I haven't progressed very much.
0:46:39 > 0:46:41I thought I'd quite like to show
0:46:41 > 0:46:45that I am interested and that I can do stuff.
0:46:45 > 0:46:49Course you can, you've been in The Bake Off for seven weeks!
0:46:49 > 0:46:52- I know.- Of course you can, you can do everything!- I know.
0:46:52 > 0:46:57- You've got one major challenge still to do.- I know, but I don't think my loaf is spectacular enough
0:46:57 > 0:46:59to bring it back.
0:46:59 > 0:47:02Over two, under one, over two.
0:47:02 > 0:47:04Over two, under one, over two.
0:47:04 > 0:47:06BOTH: Over two, under one, over two.
0:47:06 > 0:47:08Tuck the bottom in.
0:47:10 > 0:47:12And poke it all in.
0:47:12 > 0:47:13Good luck, loaf.
0:47:13 > 0:47:15Good luck.
0:47:15 > 0:47:20The bakers have reached their sixth and final proving of the weekend.
0:47:22 > 0:47:25Enriched loaves are best baked at a low temperature
0:47:25 > 0:47:29to prevent the surface from browning before the interior has set.
0:47:34 > 0:47:38OK, bakers, you should all have buns in the oven.
0:47:40 > 0:47:43You know what? I'm not going to watch it,
0:47:43 > 0:47:45I'm going to wait till the timer bips, then switch
0:47:45 > 0:47:50the temperature down a little and then try not to just sit and...stare.
0:47:56 > 0:48:00I don't know if it's over-proved or not because I always make my bread
0:48:00 > 0:48:03really, really soft. I might be in a bit of trouble
0:48:03 > 0:48:06because that happened to me in the doughnut round yesterday,
0:48:06 > 0:48:08and if he believes they're over-proved again,
0:48:08 > 0:48:13you know, he'll say this is a constant mistake, so, you know...
0:48:13 > 0:48:16It's a nice colour, and it's...
0:48:16 > 0:48:20and it's puffed up quite a lot, so hopefully it's proved enough.
0:48:20 > 0:48:23I'd like to make ONE thing this weekend that they like.
0:48:23 > 0:48:26OK, that's 30 minutes remaining, everybody, just 30 minutes.
0:48:26 > 0:48:28Oh, dear!
0:48:28 > 0:48:30That's good.
0:48:32 > 0:48:34It's not risen as much as it does at home.
0:48:34 > 0:48:36It rises loads at home.
0:48:38 > 0:48:40What a mess.
0:48:42 > 0:48:44Beautiful.
0:48:44 > 0:48:48- Please tell me you are going to dust that with icing sugar.- Liberally.
0:48:48 > 0:48:50Oh, it's going to be beautiful!
0:48:52 > 0:48:54A wee bit dark. That's a shame.
0:48:54 > 0:48:56Oh, look, it's shrinking.
0:48:56 > 0:49:00LAUGHS Oh, it's kind of split a bit.
0:49:00 > 0:49:02The sides look nice though.
0:49:02 > 0:49:03Phew!
0:49:06 > 0:49:07No, not good.
0:49:07 > 0:49:10I'm in trouble. All kinds of technical issues,
0:49:10 > 0:49:12it's leaking from the side.
0:49:12 > 0:49:14I think it's a bit dry because it's so thin.
0:49:14 > 0:49:18I hope there's a layer of good bread at the bottom, but I'm just like...
0:49:18 > 0:49:20maybe clutching at straws, really.
0:49:23 > 0:49:27The bakers only have ten minutes left to make the final touches.
0:49:29 > 0:49:31I want it to be messy.
0:49:31 > 0:49:33I'm not going for perfect.
0:49:38 > 0:49:41It looks all right, but... I've done the best I can.
0:49:41 > 0:49:46OK, bakers, you've got five minutes left.
0:49:46 > 0:49:47Very close to the end now.
0:50:00 > 0:50:01Got a little, er...
0:50:01 > 0:50:03a little...
0:50:03 > 0:50:05problem here.
0:50:06 > 0:50:08That's a bit annoying.
0:50:14 > 0:50:16OK, bakers, time's up.
0:50:16 > 0:50:20Put your sweet, doughy buns at the end of your table.
0:50:28 > 0:50:30It's too pale, it feels a bit dense.
0:50:30 > 0:50:31Um...
0:50:33 > 0:50:36Oh, God, I'm really disappointed with that bake.
0:50:36 > 0:50:39So, yeah, I think I'm quite gutted.
0:50:39 > 0:50:44I think any of us could go. I could go if that's terrible in the middle.
0:50:45 > 0:50:48It's what's on the inside that counts, isn't it?
0:50:48 > 0:50:51So we'll see when he cuts into it.
0:50:52 > 0:50:55Over the past seven weeks,
0:50:55 > 0:50:58each baker has presented 21 bakes to Mary and Paul.
0:50:58 > 0:51:03For two of them, this will be their last.
0:51:08 > 0:51:12You ticked the boxes when we said a celebration bread.
0:51:14 > 0:51:18I thought, seeing that dark outside, that it would be a bit hard and dry.
0:51:18 > 0:51:22- And it's not.- It's a good bake. It's got great texture and flavour.
0:51:22 > 0:51:26- You've done really well. - Thank you.- Well done, Brendan. - Thank you very much.
0:51:28 > 0:51:33- It does look a bit dark, it's ripped quite badly.- Yeah, OK.
0:51:36 > 0:51:40- Yeah, it's raw.- Raw?!- Yeah.
0:51:40 > 0:51:43- As you chew it, it goes back to a dough.- OK.
0:51:43 > 0:51:46- I think you've got the flavours right.- Well done.- Thanks very much.
0:51:51 > 0:51:56It doesn't have that sort of wow. It doesn't feel celebration to me.
0:51:57 > 0:52:01- Ooh, we have an issue.- Yeah.
0:52:01 > 0:52:04Probably all the moisture coming from the meat as well.
0:52:04 > 0:52:07But the colour on it, it's quite pale,
0:52:07 > 0:52:10and as it's brioche-like, it should have been darker than that.
0:52:10 > 0:52:12Unfortunately, it's raw inside.
0:52:12 > 0:52:15The flavour of the meat is good.
0:52:15 > 0:52:18It was very nice you chose something totally different
0:52:18 > 0:52:21from everybody else and went savoury. But, for me,
0:52:21 > 0:52:24- it didn't quite get there.- It's a shame. I was looking forward to it.
0:52:24 > 0:52:26OK. Cheers.
0:52:28 > 0:52:30It does look quite festive.
0:52:30 > 0:52:33I like what you've done with the water icing on top
0:52:33 > 0:52:35and it's got a nice, strong colour.
0:52:37 > 0:52:39The flavour's absolutely delicious.
0:52:39 > 0:52:42Everything you've put in there, I can still taste the flavours,
0:52:42 > 0:52:44which is lovely.
0:52:44 > 0:52:47- The flavour is excellent. Thanks, Danny.- Well done.- Thank you.
0:52:48 > 0:52:52Looks a little on the flat side to me.
0:52:52 > 0:52:56I mean, it actually looks... stollen-like.
0:52:59 > 0:53:02I find that a little bit on the stodgy side.
0:53:02 > 0:53:04- Very much so.- Is it?- Mm.
0:53:05 > 0:53:08It's beginning to weld my mouth together - probably not a bad thing!
0:53:08 > 0:53:11When you do hit the marzipan, it's lovely.
0:53:11 > 0:53:12It really is.
0:53:12 > 0:53:14CHEERING
0:53:14 > 0:53:16Are you trying to take our eyes out?
0:53:16 > 0:53:20Looks good for a bonfire, doesn't it?
0:53:20 > 0:53:23Looking at the colour, it looks like it's been ON the fire!
0:53:23 > 0:53:26- I was giving it that bonfire-y flavour.- Ah, right.
0:53:26 > 0:53:28- I like the frosting on top, it's a nice idea.- Thank you.
0:53:28 > 0:53:31Actually, the cinnamon's got a good balance in it.
0:53:31 > 0:53:33It has a lovely flavour.
0:53:33 > 0:53:35It's nice and sweet, the icing's good,
0:53:35 > 0:53:39- but it is like cutting into a cake. - Yeah.
0:53:39 > 0:53:42- You haven't got the nice aeration to it.- OK.
0:53:42 > 0:53:45- Thanks, Cathryn.- Well done. - Thank you.- Well done.
0:53:53 > 0:53:58I truthfully think that the whisky-flavoured jelly is a little bit over the top.
0:53:58 > 0:54:00LAUGHTER
0:54:00 > 0:54:04The actual structure inside, it's not carrying much flavour,
0:54:04 > 0:54:06the crumb structure itself.
0:54:06 > 0:54:09Concentrate a bit more on your core flavours.
0:54:09 > 0:54:13'It wasn't my best bake, to be honest,'
0:54:13 > 0:54:17but the judging was reasonably positive, compared to what I was expecting.
0:54:17 > 0:54:19'It was a very poor bake,'
0:54:19 > 0:54:22probably my worst bake for this round.
0:54:22 > 0:54:24'Three bad bakes in a row.'
0:54:24 > 0:54:26It's not good.
0:54:26 > 0:54:30Um, so yeah, kind of just a bit... phew!
0:54:30 > 0:54:32'Yeah, a few people have had some tough bakes,'
0:54:32 > 0:54:34but I've been the least consistent.
0:54:34 > 0:54:38'There's an added pressure with two people going,'
0:54:38 > 0:54:41and everybody's worried and therefore clinging to the negative.
0:54:43 > 0:54:45This is the horrible part.
0:54:45 > 0:54:49Now, Mary and Paul must decide who deserves Star Baker,
0:54:49 > 0:54:53and agree on which two will not progress to the quarter-final.
0:54:53 > 0:54:58Let's focus on the positives. Who do we think could be Star Baker?
0:54:58 > 0:55:01Danny, she is quite scientific in what she does.
0:55:01 > 0:55:06She gets her flavours together. She had a very good bake today
0:55:06 > 0:55:08- and her Bakewell buns were wow. - They were good.
0:55:08 > 0:55:12- I think Brendan's up there...again. - The mighty Brendan.
0:55:12 > 0:55:15He's been unbelievable, he seems to be so constant.
0:55:15 > 0:55:19He comes up with this stuff and you go, "Wow, where did that come from?"
0:55:19 > 0:55:24Before the showstopper started, there were sort of five people that possibly
0:55:24 > 0:55:25could be in the danger zone.
0:55:25 > 0:55:29Cathryn, was over-baked. The flavours were good, though.
0:55:29 > 0:55:33I was really sad that Sarah-Jane didn't get hers cooked.
0:55:33 > 0:55:35That was really disappointing.
0:55:35 > 0:55:38James seems to be going off the plot a bit.
0:55:38 > 0:55:41Some of his flavours, when you get into the core of it, the texture,
0:55:41 > 0:55:43there isn't much there.
0:55:43 > 0:55:46Ryan's is, again, under-proved, under-baked.
0:55:46 > 0:55:48It just missed the mark.
0:55:48 > 0:55:50And I really didn't enjoy...
0:55:50 > 0:55:53- John's stollen.- Heavy. - It was a stolid stollen. Two going
0:55:53 > 0:55:55- is going to shake them. - It'll hit them hard.
0:56:01 > 0:56:06Bakers, very long and emotional weekend. And luckily,
0:56:06 > 0:56:10I get to do the bit I really love - to reward excellence.
0:56:10 > 0:56:12So this week's Star Baker
0:56:12 > 0:56:14is someone uniquely qualified to provide intensive care
0:56:14 > 0:56:17to any flagging bun.
0:56:17 > 0:56:20- Finally, Danny is Star Baker. Well done!- Yay!
0:56:23 > 0:56:28As you know, bakers, there will be two of you not joining us on next week's Bake Off.
0:56:28 > 0:56:31And I'm very sorry to say
0:56:31 > 0:56:37that the people not coming with us on our journey next week are...
0:56:38 > 0:56:40..Sarah-Jane...
0:56:45 > 0:56:47..and Ryan.
0:56:49 > 0:56:53We're very sorry to see you go. APPLAUSE
0:56:53 > 0:56:57Yeah, you have to come back, and you have to win.
0:56:57 > 0:57:00Unfortunately, Sarah-Jane had a terrible weekend.
0:57:00 > 0:57:03And Ryan...really disappointing.
0:57:03 > 0:57:06His savoury bake, it could have been wonderful.
0:57:06 > 0:57:08But it's very sad.
0:57:08 > 0:57:11My wife, I think half of her will be disappointed,
0:57:11 > 0:57:14half of her will be happy I won't mess up her kitchen any more
0:57:14 > 0:57:17with flour everywhere. Well, she's wrong.
0:57:17 > 0:57:19I'll carry on baking!
0:57:19 > 0:57:22Oh! 'I love baking in that tent.'
0:57:22 > 0:57:25I love the kitchen, I love the stuff.
0:57:25 > 0:57:29I love everybody else. You know, it's just been so fun.
0:57:29 > 0:57:34And I am sad to be going, but I'm also kind of, you know what, week seven? Amazing!
0:57:36 > 0:57:41'I think this weekend, even before I knew I was Star Baker, was probably the best weekends' '
0:57:41 > 0:57:45baking that I've had. And so, to use the baking analogy,
0:57:45 > 0:57:48the Star Baker is the icing on the cake, really. It's brill.
0:57:48 > 0:57:51Yeah, lovely.
0:57:51 > 0:57:52Next time...
0:57:52 > 0:57:54I've burnt my first batch.
0:57:54 > 0:57:57..it's crunch time, as the bakers take on biscuits.
0:57:57 > 0:58:00I need to get cracking.
0:57:58 > 0:58:00They're tested with 48 signature crackers and crispbreads.
0:58:00 > 0:58:05- Don't be scared of the cracker breads.- Oh, my gosh, I've got others in the oven, they'll be burned!
0:58:05 > 0:58:08A classic tea-time treat in the technical challenge.
0:58:08 > 0:58:11I'm just going to torture it a bit.
0:58:11 > 0:58:14And a showstopper that takes gingerbread structures to the next level.
0:58:14 > 0:58:17This is like Meccano for boys with baking.
0:58:17 > 0:58:20But who will earn their place in the semi-final?
0:58:20 > 0:58:23Really scrummy.
0:58:21 > 0:58:23And who will be saying goodbye...
0:58:23 > 0:58:25Honestly, I've completely lost it.
0:58:25 > 0:58:27- Agh!- ..to the Great British Bake Off?
0:58:27 > 0:58:28It's a total disaster.
0:58:37 > 0:58:40Subtitles by Red Bee Media Ltd