0:00:02 > 0:00:03Welcome back to the tent.
0:00:03 > 0:00:06We are at the quarterfinal stage of Bake Off and with only five
0:00:06 > 0:00:09bakers left standing, who are Mary and Paul going to pick off next?
0:00:09 > 0:00:11They're like the velociraptors of the baking world.
0:00:11 > 0:00:13THEY SCREECH LIKE VELOCIRAPTORS
0:00:13 > 0:00:16BOTH: Welcome to the Great British Bake Off.
0:00:16 > 0:00:19Last time, the bakers strove for perfect pastry.
0:00:19 > 0:00:21Come on, pasties!
0:00:21 > 0:00:23Richard excelled at eclairs...
0:00:23 > 0:00:25- Great pastry.- Thank you.
0:00:25 > 0:00:29..winning Star Baker for the third time. Others didn't fare so well.
0:00:29 > 0:00:31- This is awful.- Ow!
0:00:31 > 0:00:33- Looks a little bit messy.- Yeah.
0:00:33 > 0:00:36And Kate became the seventh baker to leave the tent.
0:00:36 > 0:00:39Now the five remaining bakers must impress Paul
0:00:39 > 0:00:42with fruity signatures...
0:00:42 > 0:00:43He just does that to scare me.
0:00:43 > 0:00:47..achieve the perfect coiled loaf in a tortuous technical...
0:00:47 > 0:00:48It's a funny-looking thing.
0:00:48 > 0:00:52'..and conjure up 36 mouth-watering doughnuts.'
0:00:52 > 0:00:54Curtain ring.
0:00:54 > 0:00:56SHE LAUGHS
0:00:56 > 0:00:58Who has the skill to stay the course?
0:00:58 > 0:01:00I think you've cracked it.
0:01:00 > 0:01:02And whose baking will fail to make the grade?
0:01:02 > 0:01:05- LIVERPUDLIAN ACCENT: - "All right, it was overworked."
0:01:05 > 0:01:07That's the Paul we know.
0:01:32 > 0:01:34It's hard, isn't it? Because we've had bread week
0:01:34 > 0:01:37and this is an entirely different ball game.
0:01:37 > 0:01:39This is like bread week but better.
0:01:39 > 0:01:41It's like that was bread GCSEs, this is bread A-level.
0:01:41 > 0:01:44- It's like a PhD in bread. - Nobel Prize-winning.
0:01:44 > 0:01:46So what do we call it?
0:01:47 > 0:01:50BOTH: It's advanced dough week.
0:01:53 > 0:01:55The eclairs have just haunted me.
0:01:55 > 0:01:59I just keep thinking back to how awful they were.
0:01:59 > 0:02:02I'm hoping that this week will be a lot more planned.
0:02:02 > 0:02:04Having won Star Baker
0:02:04 > 0:02:06and then have a nightmare week
0:02:06 > 0:02:09has almost become a bit of an MO for me.
0:02:09 > 0:02:11Hopefully that won't happen this week,
0:02:11 > 0:02:13but, yeah, I'm keeping an eye out for it.
0:02:13 > 0:02:16It's important you go in and execute
0:02:16 > 0:02:19everything to perfection, I think,
0:02:19 > 0:02:22otherwise you're on your bike.
0:02:22 > 0:02:24Morning, bakers.
0:02:24 > 0:02:26For your Signature Challenge, Paul
0:02:26 > 0:02:30and Mary would very much like you to make a sweet fruit loaf, please.
0:02:30 > 0:02:33This should be made from enriched dough which, as we know,
0:02:33 > 0:02:36is a dough that has won the butter lottery.
0:02:36 > 0:02:39And it can be any filling or any flavour that you like.
0:02:39 > 0:02:42The key thing about your sweet loaves, though, bakers, is this.
0:02:42 > 0:02:44It's got to be freeform.
0:02:44 > 0:02:47We don't want to see any baking in tins.
0:02:47 > 0:02:49You've got two and a half hours for your Signature Challenge.
0:02:49 > 0:02:50BOTH: Get set. Bake!
0:02:55 > 0:02:58Enriched dough benefits from a slow prove
0:02:58 > 0:03:01so the challenge for our bakers is to devise a fruit loaf
0:03:01 > 0:03:05they can successfully make in the time allowed.
0:03:05 > 0:03:07Paul's enriched dough takes three and a half hours,
0:03:07 > 0:03:10whereas we've only got two and a half, so it's quite difficult
0:03:10 > 0:03:13to get a good prove and a good bake in that kind of time.
0:03:13 > 0:03:18Enriched dough is a particularly difficult thing to master.
0:03:18 > 0:03:21The butter, eggs and sugar and milk, if you use it,
0:03:21 > 0:03:23sit on the yeast and just retard it.
0:03:23 > 0:03:25Doesn't kill it.
0:03:25 > 0:03:28It just slows it up, making it a little bit more difficult to
0:03:28 > 0:03:29make that perfect loaf.
0:03:29 > 0:03:35When it's an enriched dough, it does take that much longer to prove
0:03:35 > 0:03:37and it's no good being under-proved
0:03:37 > 0:03:40and hope it will be rescued in the oven - it won't.
0:03:43 > 0:03:46You've got to get your dough working quickly,
0:03:46 > 0:03:48so I'm using everything warm, and it's warm in the tent,
0:03:48 > 0:03:50which is good.
0:03:50 > 0:03:56My bake takes longer to bake because I bake it on low heat for longer.
0:03:56 > 0:03:58It's timing is the biggest problem.
0:03:58 > 0:04:03- Morning.- Luis, what kind of sweet loaf have you chosen?
0:04:03 > 0:04:07I'm making what I've called a Black Forest Cherry Tree.
0:04:07 > 0:04:09- I'm using the bath bun principle... - Really?
0:04:09 > 0:04:11..of lots of little buns which
0:04:11 > 0:04:14will prove to give you the top of the tree.
0:04:14 > 0:04:18Luis' tear-and-share cherry tree has a cinnamon-flavoured trunk
0:04:18 > 0:04:21and the buns which make the branches are packed with morello cherries
0:04:21 > 0:04:23and dark chocolate chips.
0:04:23 > 0:04:24What's this?
0:04:24 > 0:04:27That is some cherry brandy that I've brought.
0:04:27 > 0:04:29Every part of the tear-and-share tree
0:04:29 > 0:04:31has a sugar cube in the middle, and the brandy,
0:04:31 > 0:04:35I just soak the sugar cube - it's a good carrier for liquid without wetting the dough.
0:04:37 > 0:04:40I'm making a Spiced Plum Iced Bread Swirl.
0:04:40 > 0:04:43It's kind of a malty, cinnamon-y dough with some little prune
0:04:43 > 0:04:47pieces running through it, and then I'm making a spiced plum jam.
0:04:47 > 0:04:50Martha's jam will be the filling for her fruit loaf,
0:04:50 > 0:04:53which she's decorating with a plum-flavoured icing
0:04:53 > 0:04:54and flaked almonds.
0:04:54 > 0:04:58I've got some like cassis in the jam that my Auntie has made and lots
0:04:58 > 0:05:03of star anise and cloves in there as well - it's almost a bit Chinese-y.
0:05:03 > 0:05:06Think Christmas crossed Chinese New Year, in a bread.
0:05:09 > 0:05:13It's quite a sloppy dough, enriched dough, but after I've proved it
0:05:13 > 0:05:19and kneaded it with a bit of flour afterwards, it should come good.
0:05:19 > 0:05:22With their dough in the proving drawer slowly doubling in size,
0:05:22 > 0:05:25the bakers now start preparing the fruit they're using
0:05:25 > 0:05:28to fill and decorate their loaves.
0:05:30 > 0:05:32I've no idea how you get a green cherry.
0:05:32 > 0:05:34I need to look that up at some point.
0:05:34 > 0:05:37- Hello, Chetna.- Hello.
0:05:37 > 0:05:39Right, what are you doing at the moment?
0:05:39 > 0:05:41I'm preparing the filling.
0:05:41 > 0:05:43I've taken inspiration from a Croatian bread which is
0:05:43 > 0:05:49called "potizza". Somewhere it's called "poatizza".
0:05:49 > 0:05:50Different names.
0:05:50 > 0:05:51Is it a pizza?
0:05:51 > 0:05:54No, "potizza".
0:05:54 > 0:05:57Chetna's take on the Eastern European bread, povitica,
0:05:57 > 0:05:58will be shaped using
0:05:58 > 0:06:01eight rolls of dough, filled with a rich paste of walnuts,
0:06:01 > 0:06:03cocoa and finely chopped dates.
0:06:03 > 0:06:06Do you slice it or do you pull it?
0:06:06 > 0:06:08When you slice it, it looks really pretty inside.
0:06:08 > 0:06:11Like snooker balls in a triangle.
0:06:11 > 0:06:12Yes, yes.
0:06:12 > 0:06:16I'm making...I'm actually calling it Lincolnshire plum braid.
0:06:16 > 0:06:21There is a Lincolnshire plum bread, but it's just a play on words.
0:06:21 > 0:06:24Rather than just standard mixed fruit, I'm using apricot,
0:06:24 > 0:06:28strawberries, putting some marzipan in there, bit of Marsala wine.
0:06:28 > 0:06:31Should be quite good. Should be very good.
0:06:31 > 0:06:33As well as dried fruit, Nancy's
0:06:33 > 0:06:37using cinnamon, nutmeg and orange and lemon zest
0:06:37 > 0:06:38to favour her plaited loaf.
0:06:38 > 0:06:40Morning!
0:06:40 > 0:06:41DEVICE BLEEPS
0:06:41 > 0:06:44- Is that your dough, Nancy? - That's my dough.
0:06:44 > 0:06:47And I'm going to finish the first prove in the microwave.
0:06:49 > 0:06:50Have you tried this before?
0:06:50 > 0:06:52Yes, I've practised it.
0:06:52 > 0:06:56The big worry today is you're going to say this bread is under-proved.
0:06:56 > 0:06:58- It's a dangerous thing to do.- It is.
0:06:58 > 0:07:00I think Paul's learnt something today.
0:07:00 > 0:07:03- You never use a microwave, do you? - No, I never use a microwave.
0:07:03 > 0:07:05No, I never do but needs must.
0:07:05 > 0:07:07You've thought this one out, it's going to work.
0:07:07 > 0:07:08SHE LAUGHS
0:07:08 > 0:07:10I thought that was the Marsala.
0:07:10 > 0:07:13It's oil!
0:07:15 > 0:07:17While the others rely on their proving drawers,
0:07:17 > 0:07:22Nancy's trying to bypass the hour-and-a-half proving time her dough needs.
0:07:22 > 0:07:25- You microwaving it?- Yeah. - I've never seen that.
0:07:25 > 0:07:28He said it's a dangerous thing to do.
0:07:28 > 0:07:31- HE LAUGHS - Did he? Not for our Nance.
0:07:31 > 0:07:33Not for me.
0:07:33 > 0:07:36She's using the microwave to inject that little bit of heat in there.
0:07:36 > 0:07:40There is an issue with that because it destroys the protein structure because you're forcing
0:07:40 > 0:07:43heat and it tends to break down so it can destabilise the dough.
0:07:48 > 0:07:49Bloody hell, Nancy!
0:07:49 > 0:07:51LAUGHTER
0:07:55 > 0:08:00So I've cut down my rising time by a good half.
0:08:00 > 0:08:02What stage are you up to?
0:08:02 > 0:08:06I'm just arranging all of my fruit to spread out.
0:08:06 > 0:08:10What I'll be doing is making essentially a Chelsea bun,
0:08:10 > 0:08:11I'm making a Swedish tea ring.
0:08:11 > 0:08:15So I'll be rolling out a Chelsea bun rectangle here, sprinkling it
0:08:15 > 0:08:19with all of my various ingredients, but instead of cutting it
0:08:19 > 0:08:22I'm going to roll it up and form it into a ring and slash the outside.
0:08:22 > 0:08:25Richard's fruit Swedish tea ring
0:08:25 > 0:08:27will be filled with a mixture of dried fruits and pecan nuts,
0:08:27 > 0:08:29glazed with apricot jam
0:08:29 > 0:08:31and topped with lemon water icing.
0:08:31 > 0:08:34So you're going to bring your dough out and pop it into all that flour?
0:08:34 > 0:08:36Do you not think that's a little bit excessive?
0:08:36 > 0:08:38My dough looking a little bit wet so
0:08:38 > 0:08:41- I'm going to suck a little bit of wet out of it. - Where's your dough now?
0:08:41 > 0:08:44- It is quite...- Oh, my God. - It's got plenty of fun to be had.
0:08:44 > 0:08:47It's risen quite high as well.
0:08:47 > 0:08:50The carbon-dioxide...you can see the balloon on the top. Good luck, mate.
0:08:50 > 0:08:52Thank you.
0:08:52 > 0:08:55I always worry when Paul comes along and asks me
0:08:55 > 0:08:57a pointed question about my dough and then saunters off. I think
0:08:57 > 0:09:00I've let it over-prove to start with, so I've had to work it in
0:09:00 > 0:09:04and let it relax a little bit, but I think I've got enough time.
0:09:04 > 0:09:06Yeah, I've got enough time.
0:09:06 > 0:09:07HE LAUGHS
0:09:07 > 0:09:10The bakers' challenge now is to create a freeform loaf
0:09:10 > 0:09:12which will hold its shape
0:09:12 > 0:09:15and contain its filling without the aid of a tin.
0:09:15 > 0:09:17Are you advanced dough rolling?
0:09:17 > 0:09:19Yes, I am.
0:09:19 > 0:09:21So what are you doing?
0:09:21 > 0:09:24I'm doing eight mini rolls. I'm just going to...
0:09:24 > 0:09:25Even off the ends a bit?
0:09:25 > 0:09:28- No, no, no. That's the beauty of it. - Is it?- I like it.
0:09:28 > 0:09:31There's an uneven nature do you think Paul will like it?
0:09:31 > 0:09:34Well, I don't know but it is my bread.
0:09:36 > 0:09:38When I've done it at home, it's looked fairly
0:09:38 > 0:09:40attractive in a spirally shape.
0:09:40 > 0:09:43When you have jam on toast,
0:09:43 > 0:09:45because there's jam already in there,
0:09:45 > 0:09:47it's like toast with the jam already inside.
0:09:47 > 0:09:51I've just noticed I've not put my fruit in. That would help.
0:09:51 > 0:09:54Yeah. A sweet fruit loaf.
0:09:54 > 0:09:56Yeah, without the fruit.
0:09:56 > 0:09:58Dip your cherries in the dough and off we go.
0:09:58 > 0:10:02I'm adding chocolate now. Which I did also.
0:10:02 > 0:10:04I'm really glad I came along.
0:10:04 > 0:10:07If I hadn't, it would have literally been plain bed roll week.
0:10:07 > 0:10:12And also each bun has a sugar cube in the middle which is
0:10:12 > 0:10:14soaked in cherry brandy.
0:10:14 > 0:10:16So you just get a slight hit of sweetness in the centre.
0:10:16 > 0:10:19There's a polio vaccination going on in the middle of it?
0:10:19 > 0:10:22- Yeah, it's like that. - I'm intrigued now.
0:10:22 > 0:10:24All right, I'll let you branch out and I'll see you later.
0:10:24 > 0:10:27Cool, thank you.
0:10:41 > 0:10:46Microwave for five minutes on 10% power.
0:10:46 > 0:10:47OK, amazing, I'm coming with you.
0:10:51 > 0:10:53How do you feel, my love?
0:10:53 > 0:10:56Bit scared, quite a bit scared
0:10:56 > 0:10:59because this could be my death knell.
0:10:59 > 0:11:01- It's done.- OK, right.
0:11:03 > 0:11:05It's twice the size.
0:11:06 > 0:11:09Should be all right. It's been all right, I've tried it.
0:11:09 > 0:11:11- Good luck.- I hope so.
0:11:22 > 0:11:26Definitely a bit of silence in the tent today.
0:11:26 > 0:11:29I think this task is really difficult for the time
0:11:29 > 0:11:31we've been given, so I think everyone's
0:11:31 > 0:11:32a little bit apprehensive about that.
0:11:35 > 0:11:37With a baking time of nearly an hour,
0:11:37 > 0:11:40Chetna's loaf is first in the oven.
0:11:40 > 0:11:42OK, guys, see you in 50 minutes.
0:11:42 > 0:11:43See you on the other side.
0:11:49 > 0:11:54It's enormous. Certainly bigger than one I've done before.
0:11:55 > 0:11:58It goes in there for about 25 minutes.
0:12:02 > 0:12:05Bakers, you've got half an hour left on this, stop loafing around,
0:12:05 > 0:12:07half an hour left.
0:12:07 > 0:12:10The pressure is definitely on now because everyone is so good
0:12:10 > 0:12:14and it only takes one bad bake or one mistake to make you go home.
0:12:16 > 0:12:17Don't know why I'm keeping an eye on it,
0:12:17 > 0:12:20there's nothing I can do now. Once it's in, it's in.
0:12:20 > 0:12:21But, yeah, it's looking OK at the moment.
0:12:21 > 0:12:24Enriched dough is really hard as it always looks like it's cooked.
0:12:24 > 0:12:26So that looks like it's done
0:12:26 > 0:12:28but I'm not convinced that it will be in the middle.
0:12:31 > 0:12:34Is it going to cook in the middle at that size?
0:12:37 > 0:12:38I think that's done.
0:12:41 > 0:12:43Five minutes, bakers, five minutes.
0:12:43 > 0:12:47I'm going to leave it for another maybe two, three minutes.
0:12:47 > 0:12:51It sounds pretty hollow and it's got a good colour on the bottom.
0:13:01 > 0:13:03- Nancy...- Family loaf.
0:13:03 > 0:13:07Gosh! It's the size of a Labrador.
0:13:11 > 0:13:14He just does that to scare me. Brush that bit that
0:13:14 > 0:13:16he touched with a bit more apricot.
0:13:21 > 0:13:23SHE LAUGHS
0:13:23 > 0:13:25It's looking a little bit wrinkly on the outside,
0:13:25 > 0:13:28I hope that's not it all collapsing back in.
0:13:32 > 0:13:34Too late now, innit?
0:13:34 > 0:13:40Bakers, you've got one minute left, one minute left for your bread.
0:13:47 > 0:13:49Concentration here.
0:13:53 > 0:13:56Oh, yeah, I'm really happy with that.
0:14:02 > 0:14:04- One, two, three.- Thank you.
0:14:07 > 0:14:11Right, the challenge is over! Step away from your bakes.
0:14:22 > 0:14:25It looks most tempting, I like the shiny finish.
0:14:25 > 0:14:27I think if I peer round the side,
0:14:27 > 0:14:30- there's a little bit of jam coming out.- There's a little leak.
0:14:30 > 0:14:32I think the colour looks very attractive,
0:14:32 > 0:14:34it's got a nice, rich colour to it.
0:14:34 > 0:14:36Well, you can tell it's an enriched dough
0:14:36 > 0:14:39the way it's springing back as we cut through it.
0:14:39 > 0:14:41You have the nice swirls of the jam coming through.
0:14:41 > 0:14:42You've got some rawness here.
0:14:42 > 0:14:46Part of it is down to the fact it's still warm but you see how
0:14:46 > 0:14:49light it is there and how fluffy, and then there it goes quite dense.
0:14:49 > 0:14:50OK.
0:14:52 > 0:14:54- It's a very nice flavour.- Thanks.
0:14:54 > 0:14:58But I would have liked to have some pieces of plum in it.
0:14:58 > 0:15:00- OK.- I think it could have done with a slower bake
0:15:00 > 0:15:02- but I do like the flavour. - Thank you.
0:15:06 > 0:15:08I like the look of it, but I think...
0:15:08 > 0:15:10It's very new, I've not seen anything like this before.
0:15:10 > 0:15:13It is unusual. What are we expecting to see when we cut into this?
0:15:13 > 0:15:17When you cut inside I'm hoping that you can see distinctive swirls.
0:15:17 > 0:15:19Oh!
0:15:19 > 0:15:22The weight of the top ones has rather squashed the ones
0:15:22 > 0:15:25underneath, but there's plenty of filling in there.
0:15:25 > 0:15:27I think you've got a little bit too much cinnamon.
0:15:27 > 0:15:31I tried with slightly less and it wouldn't come through
0:15:31 > 0:15:33and obviously I didn't want to...
0:15:33 > 0:15:35- Ooh, it's coming through. - Oh, was it? OK.
0:15:35 > 0:15:38But it is baked and it looks good.
0:15:38 > 0:15:40I am quite happy with the cinnamon,
0:15:40 > 0:15:43- because, between you and me, I'm not that fond of dates.- OK.
0:15:43 > 0:15:46- Very good idea. Well done. - Thank you.
0:15:50 > 0:15:52Well, it does look very spectacular.
0:15:52 > 0:15:54I think it's a nice idea, it's very attractive.
0:15:56 > 0:16:00The crumb looks really nice, it's quite an open structure.
0:16:00 > 0:16:02Tear off a bun, Mary.
0:16:02 > 0:16:04That's what I was hoping you'd say.
0:16:06 > 0:16:10I do like the flavour. The sugar, I'm not sure about.
0:16:10 > 0:16:13Quirky, which I appreciate, but I don't think it needs it.
0:16:13 > 0:16:16I'm certainly not arguing with the sugar in the middle,
0:16:16 > 0:16:18I like a bit of originality.
0:16:18 > 0:16:21I think it goes well, I've got quite a sweet tooth.
0:16:21 > 0:16:23It's a beautiful bake, lovely texture,
0:16:23 > 0:16:25I'll have another mouthful, please.
0:16:25 > 0:16:27Thank you very much.
0:16:29 > 0:16:32- What you have is something that's under-proved.- Really?
0:16:32 > 0:16:35Or the proteins have indeed been damaged.
0:16:35 > 0:16:38- And then it rips and falls apart. - Heck. Right.
0:16:42 > 0:16:45It's got a good structure. I think it's slightly under-done.
0:16:45 > 0:16:47It's not awful, is it? It's not awful!
0:16:47 > 0:16:50- I haven't said anything yet! - No!- No, no, no.
0:16:50 > 0:16:53I think what it is, because it's so dense...
0:16:53 > 0:16:55If you'd made it longer and thinner...
0:16:55 > 0:16:58Yeah. I'd just use less stuff.
0:16:58 > 0:17:00I think it tastes absolutely scrumptious.
0:17:00 > 0:17:04You've got all these flavours going through. I like it.
0:17:04 > 0:17:07With a microwave, just using 500 grams of flour, you could feed an entire village.
0:17:07 > 0:17:09- Absolutely.- It's like magic!
0:17:13 > 0:17:15It was a very, very wet dough.
0:17:15 > 0:17:18- It was. - That's why it's sitting flat.
0:17:18 > 0:17:20How long was it in the oven for?
0:17:20 > 0:17:2122.
0:17:21 > 0:17:23Yeah, you nailed that one.
0:17:23 > 0:17:25- Absolutely beautiful.- Well done.
0:17:25 > 0:17:27The structure's very good,
0:17:27 > 0:17:29got a nice blend of flavours in there as well.
0:17:29 > 0:17:32I think from that soft dough, you've managed to do extremely well to get
0:17:32 > 0:17:35the bake that you've got and a great flavour coming through. Well done.
0:17:35 > 0:17:36Thank you.
0:17:36 > 0:17:40They all taste good, they look great, everyone's on it!
0:17:40 > 0:17:42We're a good bunch now!
0:17:42 > 0:17:44I thought that went brilliantly!
0:17:44 > 0:17:48I was worried about the look of it but they both liked the look of it!
0:17:48 > 0:17:50Phew!
0:17:50 > 0:17:52Well, I'm feeling positive at the moment,
0:17:52 > 0:17:55but if you have a bad Technical, you're straight back down again,
0:17:55 > 0:17:56It's like a roller coaster here.
0:17:59 > 0:18:01Back in the tent,
0:18:01 > 0:18:05the bakers are preparing for their advanced dough technical challenge.
0:18:08 > 0:18:12Bakers, good afternoon, welcome to your technical challenge.
0:18:12 > 0:18:14Give me happy faces, bakers! There we go.
0:18:14 > 0:18:20Now, Paul, you are the self-confessed King of Bread.
0:18:20 > 0:18:22Would you mind leaving with Mary?
0:18:22 > 0:18:25Otherwise you're going to put them off their stride.
0:18:25 > 0:18:29- Is that all right? Tatty-byes. Good.- They've gone.
0:18:29 > 0:18:32What Paul and Mary would very much like you to make today
0:18:32 > 0:18:35is something called a povitica...
0:18:35 > 0:18:36Ooh, you little teaser.
0:18:36 > 0:18:39Chetna's heard of it because she managed to make
0:18:39 > 0:18:41a variant of one this morning by pure, pure chance.
0:18:41 > 0:18:45But no longer Croatian-INSPIRED, we want the real thing.
0:18:45 > 0:18:49- Now, it's an Eastern European cross between a bread and a pastry.- Is it?
0:18:49 > 0:18:53It's basically got hidden swirls within it. If you want to know what
0:18:53 > 0:18:56it looks like, just remember a couple of hours ago and remember Chetna's.
0:18:56 > 0:18:59Now, you've got two and a half hours in which to bake this.
0:18:59 > 0:19:01Very, very good luck to you all.
0:19:01 > 0:19:02On your marks.
0:19:02 > 0:19:05- Get set. - Baaake!
0:19:07 > 0:19:10Oh, my God...this is...
0:19:14 > 0:19:16I can't believe that they knew
0:19:16 > 0:19:20I made that in the morning and nobody let it slip out.
0:19:20 > 0:19:22I'm really excited!
0:19:26 > 0:19:30Chetna's on it for this one, that was a stroke of luck from her point.
0:19:30 > 0:19:34I might just watch over her and learn by watching.
0:19:34 > 0:19:36It's not called copying, it's learning by watching.
0:19:38 > 0:19:40I didn't even know what it was.
0:19:40 > 0:19:43The only saving grace is Chetna's this morning,
0:19:43 > 0:19:44so I've got a rough idea.
0:19:44 > 0:19:47From the sounds of things, it's baked in a loaf tin.
0:19:47 > 0:19:51It probably looks quite similar to a normal loaf of bread,
0:19:51 > 0:19:53but I think, when you cut into it,
0:19:53 > 0:19:55it will have all the spirals like Chetna's did this morning.
0:19:57 > 0:19:59Gosh, that's a loaf and a half.
0:20:00 > 0:20:01This is a povitica.
0:20:01 > 0:20:05What makes it tricky, all that is one roll of dough that's been
0:20:05 > 0:20:10rolled out so thin, filled with cocoa butter,
0:20:10 > 0:20:13sugar and then walnuts, rolled up and then basically they've
0:20:13 > 0:20:18got to lasso it around the tin to produce that shape.
0:20:20 > 0:20:24And you can see those beautiful swirls on the inside.
0:20:24 > 0:20:25Quite a long bake, actually -
0:20:25 > 0:20:29an hour in the oven - but you need that to dry it all out.
0:20:29 > 0:20:33Having all those walnuts and chocolate, it is very, very moist.
0:20:33 > 0:20:36I wonder how the bakers will get on with it.
0:20:36 > 0:20:40I'll tell you one thing for sure, Chetna's got a bit of a lift up.
0:20:40 > 0:20:43It simply says, "Make the dough and prove."
0:20:43 > 0:20:46But this is the quarterfinal technical,
0:20:46 > 0:20:48it's hardly going to give you a walk-through, is it?
0:20:48 > 0:20:53I used 300 grams in the morning and we're using 300 grams right now,
0:20:53 > 0:20:55and we had two and a half hours in the morning,
0:20:55 > 0:20:57we've got two and a half hours right now,
0:20:57 > 0:21:01so I know how long to prove and things but this is one big roll.
0:21:01 > 0:21:03I've never rolled a pastry so big.
0:21:08 > 0:21:10You look mesmerised, Martha.
0:21:10 > 0:21:13I'm just staring at my dough. I think that's there.
0:21:13 > 0:21:16Now, when Chetna was making hers before,
0:21:16 > 0:21:17could you have a good old gander?
0:21:17 > 0:21:19I didn't pay enough attention, I'm annoyed,
0:21:19 > 0:21:22- I should have watched really hard! - Martha!
0:21:22 > 0:21:24The biggest decision the bakers now face
0:21:24 > 0:21:28is how to divide their time between proving and baking.
0:21:28 > 0:21:31I'm going to give it an initial 30 minutes and see how it goes.
0:21:35 > 0:21:39Realistically, it needs an hour's proving, but I tell you what,
0:21:39 > 0:21:43if it's not rising I'll be down to that microwave.
0:21:49 > 0:21:52It says, "Blitz the walnuts, vanilla seeds, sugar
0:21:52 > 0:21:55"and cocoa powder together," so I'm just working my way through that.
0:21:55 > 0:21:57For me, you wouldn't want to blitz it too much
0:21:57 > 0:21:59because it could go a bit too mushy.
0:21:59 > 0:22:02And I think you'd want some bite in this, so I don't know,
0:22:02 > 0:22:05blitz it but don't over-blitz it.
0:22:05 > 0:22:07HE LAUGHS
0:22:11 > 0:22:14It looks very similar to what Chetna made this morning,
0:22:14 > 0:22:16so I think that's probably right.
0:22:21 > 0:22:24It's doubled in size, so that's all I wanted.
0:22:24 > 0:22:25I don't want to over-prove it.
0:22:25 > 0:22:27It's supposed to double in size.
0:22:27 > 0:22:29I would have given it longer
0:22:29 > 0:22:31but there's a lot of work to do with it, I think.
0:22:31 > 0:22:34I know how it's supposed to look, so how long it should be,
0:22:34 > 0:22:36so I've measured it out.
0:22:39 > 0:22:42It says, "Stretch out dough to a large rectangle,
0:22:42 > 0:22:47"as large as you can." I think that's where the clue is.
0:22:48 > 0:22:53It probably needs to be the length of this cloth.
0:22:56 > 0:23:00I'm going to go as big as I can.
0:23:02 > 0:23:05I often put clingfilm down on the surfaces at home
0:23:05 > 0:23:06because either I'm too lazy
0:23:06 > 0:23:09to clean up all the flour from the kneading
0:23:09 > 0:23:12or it's clean already, and my parents...
0:23:12 > 0:23:15I just do it so I don't get quite so much mess everywhere.
0:23:18 > 0:23:22I think that's probably as big as I dare go without ripping it.
0:23:24 > 0:23:28The bakers' next challenge is to find the best way to evenly cover
0:23:28 > 0:23:30their paper-thin dough with walnut filling.
0:23:30 > 0:23:35The recipe says, "Spread the filling evenly over the dough."
0:23:37 > 0:23:43It's as thick as toffee and the dough is so, so delicate.
0:23:43 > 0:23:45I'm trying to spread it but it's not spreading
0:23:45 > 0:23:50because of the butter on the dough which he asked us to put on it.
0:23:51 > 0:23:54This is really odd.
0:23:55 > 0:23:57Seriously.
0:23:59 > 0:24:01Is it happening to everybody?
0:24:01 > 0:24:05He'll go absolutely crazy if there's blobs of filling
0:24:05 > 0:24:07when he cuts into it.
0:24:07 > 0:24:11The microwave is the only way forward.
0:24:15 > 0:24:17That's better.
0:24:17 > 0:24:23I think the only way I can get this on there without destroying
0:24:23 > 0:24:27the pastry is out of an icing bag.
0:24:34 > 0:24:36Nancy seems to have hit on a fairly good idea
0:24:36 > 0:24:40so it would be daft to not copy.
0:24:40 > 0:24:43Try a piece of cling-film and then roll over the top of it.
0:24:46 > 0:24:49You do know, by the way, that behind you is Richard
0:24:49 > 0:24:53and everything you do, he looks at you, he's your wingman.
0:24:53 > 0:24:55Yeah.
0:24:55 > 0:24:58What I thought I'd do,
0:24:58 > 0:25:02using more cling-film, is spread it out into a rectangle a similar size.
0:25:11 > 0:25:13I must say, I'm actually really happy
0:25:13 > 0:25:16with how the clingfilm did that stuff.
0:25:16 > 0:25:19Everybody's really struggling to get it out on their thing, and I was,
0:25:19 > 0:25:24"This is really smooth. This looks really cool!"
0:25:24 > 0:25:28OK, guys, you've got one hour on your Eastern European bakes.
0:25:28 > 0:25:32I hope your Croatian loaves don't split.
0:25:32 > 0:25:35While the others are still shaping their loaves,
0:25:35 > 0:25:37Chetna knows from experience
0:25:37 > 0:25:41how important it is to leave enough time for baking.
0:25:41 > 0:25:45The cooking time is so long I've got very little time to prove it,
0:25:45 > 0:25:48so I am going to whack it in the proving drawer.
0:25:55 > 0:25:57(This looks amazing!)
0:25:57 > 0:25:59I've left the nuts quite chunky,
0:25:59 > 0:26:01I don't know if that's a good thing...
0:26:01 > 0:26:03- We love chunky nuts here.- Do you?
0:26:03 > 0:26:05You know we love chunky nuts on Bake Off.
0:26:05 > 0:26:06HE LAUGHS
0:26:06 > 0:26:08That is one hell of a snake.
0:26:09 > 0:26:12The clingfilm's good now which means I don't have to touch the dough,
0:26:12 > 0:26:15as it's so thin, I wouldn't want to break it.
0:26:15 > 0:26:18You've done all this before.
0:26:18 > 0:26:20That is a mucky end I've made of that.
0:26:20 > 0:26:23- No, I have as well. - What's to be done with that?
0:26:23 > 0:26:24We'll sort that out.
0:26:24 > 0:26:26Now I've seen you do it, I'm going to tell Richard,
0:26:26 > 0:26:29cos it's much easier than him just watching, is that all right?
0:26:29 > 0:26:31Then he can get on.
0:26:31 > 0:26:32So what's she done, then?
0:26:32 > 0:26:35Right, let me tell you what Nancy's done.
0:26:35 > 0:26:38She's... She's sort of, yeah, she's chopped the ends.
0:26:38 > 0:26:40You don't need to, you've done a nice job with yours.
0:26:40 > 0:26:42I'm loving this.
0:26:42 > 0:26:46- It's basically like a filled pop sock, isn't it, essentially? - Exactly. Do you want to swap ends?
0:26:46 > 0:26:48Come on, then. It's like a sort of pastry do-si-do.
0:26:51 > 0:26:54- I like this.- We're getting good length, aren't we?
0:26:54 > 0:26:57How much length do you want?! The same as Nancy's.
0:26:57 > 0:26:59It needs to wrap around, doesn't it?
0:26:59 > 0:27:00Stop looking over!
0:27:00 > 0:27:03You're terrible. Did you used to do this in your exams?
0:27:03 > 0:27:07- Of course I did.- His will be better than mine at the end of it.
0:27:07 > 0:27:09Listen, it's not a competition. Hang on...
0:27:09 > 0:27:14It should kind of lay in there.
0:27:17 > 0:27:18This looks a bit unappetising.
0:27:18 > 0:27:21It looks a bit like a Wurst, doesn't it?
0:27:21 > 0:27:23What do we think? What do we think?
0:27:23 > 0:27:25Proving bag.
0:27:25 > 0:27:27So how long's that going to prove for?
0:27:27 > 0:27:30As long as I dare, I think, is the key.
0:27:30 > 0:27:31Whack it in.
0:27:31 > 0:27:35With the rest of the bakers only just putting their loaves in
0:27:35 > 0:27:36for a second prove,
0:27:36 > 0:27:38Chetna's putting hers in the oven
0:27:38 > 0:27:41after only ten minutes' rise.
0:27:41 > 0:27:43Now, where is your dough? Where is it?
0:27:43 > 0:27:48- Oh, it's baking.- It's already...? - Yes, because the key to this bake
0:27:48 > 0:27:52is slow and long bake on low temperature.
0:27:52 > 0:27:56You're the only person who knows that, that's the thing.
0:27:56 > 0:27:59Because people haven't finished their second prove yet.
0:27:59 > 0:28:02Baking is more important than the second prove.
0:28:04 > 0:28:06It's a funny-looking thing.
0:28:06 > 0:28:08I'll prove it for as long as I can
0:28:08 > 0:28:11and then when I lose my nerve, I'll stick it in the oven.
0:28:11 > 0:28:15- It might have to be thinner and longer.- Can you do that at this stage?- I could have a go.
0:28:15 > 0:28:17Chetna's had loads of little whirls in it,
0:28:17 > 0:28:20and if I do it like that, it will only have three.
0:28:20 > 0:28:22Is it possible to make it much longer?
0:28:22 > 0:28:24Can't really go much thinner than that, I don't think.
0:28:24 > 0:28:26But that's a lot longer than it was.
0:28:26 > 0:28:29There we go, we've got four, we're going to get five.
0:28:29 > 0:28:31Yeah, we're going to get five, mate, that's it.
0:28:31 > 0:28:34Back in the old cleaner's bag, and then how long to prove?
0:28:34 > 0:28:37I think I've got about 40 minutes to go,
0:28:37 > 0:28:39so I'm going to go about ten,
0:28:39 > 0:28:42which isn't very many, but I haven't got much time left.
0:28:43 > 0:28:48See, there's the mystery. "One egg white, beaten." It's not in there.
0:28:51 > 0:28:54"Egg white, beaten." I used to put that in my hair in the '80s...
0:28:54 > 0:28:56HE LAUGHS
0:28:56 > 0:28:58..to give it proper rigidity,
0:28:58 > 0:29:00that's all I know about egg white. "Meringue!"
0:29:00 > 0:29:02- There's no meringue. - There's no meringue, is there?
0:29:02 > 0:29:05- She knows.- Does she? - She does.- Yeah, she does.
0:29:05 > 0:29:08"A beaten egg white and 100 grams of icing sugar and water."
0:29:08 > 0:29:10So I thought, "We need a royal icing, then.
0:29:15 > 0:29:19I'm not sure why on earth you'd need royal icing on something like this.
0:29:19 > 0:29:21Because royal icing...
0:29:25 > 0:29:27Hmm.
0:29:27 > 0:29:32I think the egg white is just to brush on it for a glaze.
0:29:32 > 0:29:34It's going in now.
0:29:34 > 0:29:37I don't think this will take that long, to be honest.
0:29:37 > 0:29:41SPEAKS CROATIAN
0:29:41 > 0:29:44Which is "30 minutes" in Croatian.
0:29:47 > 0:29:49In you go, Mr Loaf.
0:30:04 > 0:30:06I'm not going to make royal icing now
0:30:06 > 0:30:09because I don't see why royal icing should go on something like this.
0:30:09 > 0:30:13I might open the oven and quickly egg wash my bread thing.
0:30:13 > 0:30:15Bread cake? Cake bread.
0:30:15 > 0:30:17Whatever it is, it's going to get some egg on it anyway.
0:30:19 > 0:30:21So that's baking on high heat for 15 minutes
0:30:21 > 0:30:26and then reduce the oven temperature so just keep an eye on it, I think.
0:30:35 > 0:30:39Now I'm happy because it's got just the perfect brown
0:30:39 > 0:30:42I'm looking for, so I don't want to ruin that.
0:30:55 > 0:30:58- You all right? - No, it's raw inside.
0:30:58 > 0:31:02No? They've all got a similar amount of worry.
0:31:02 > 0:31:05Have you just stabbed it with your stabber?
0:31:05 > 0:31:07Yeah, I thought 30 minutes would be long enough, though.
0:31:07 > 0:31:10- There's a lot of wet in there, I suppose.- Yeah, there is.
0:31:16 > 0:31:21It's collapsed a bit. It's a funny-looking thing, I don't know.
0:31:21 > 0:31:24Presumably the wow is when you cut into it,
0:31:24 > 0:31:27because there's not a lot of wow going on at the moment.
0:31:30 > 0:31:35In the sense that I've absolutely no idea what it's meant to look like, I'm over the moon with it.
0:31:35 > 0:31:37It's perfect, best one I've ever done.
0:31:37 > 0:31:41That is a good colour, I'm pleased with that.
0:31:41 > 0:31:42I'm going to get mine out.
0:31:48 > 0:31:51I'm very happy with that.
0:31:57 > 0:32:00It's looking all right, it's not looking amazing
0:32:00 > 0:32:01but it's not looking awful.
0:32:12 > 0:32:14OK, bakers, just two minutes left to lovingly
0:32:14 > 0:32:18hand-fan your advanced Eastern European breads.
0:32:18 > 0:32:20Two minutes.
0:32:39 > 0:32:42Quarterfinalist bakers, the piping must stop.
0:32:42 > 0:32:44Bring your bakes up,
0:32:44 > 0:32:46pop them behind the photo of yourself on the gingham altar.
0:32:58 > 0:33:01Now, what have we got here?
0:33:01 > 0:33:03They look OK.
0:33:03 > 0:33:08When we look at this one, the rise is a bit stunted, it's quite
0:33:08 > 0:33:12heavy and it shouldn't be that heavy but it's really down to the middle.
0:33:12 > 0:33:14Bated breath...
0:33:17 > 0:33:20The filling has gone around some of it but it's a bit in blobs,
0:33:20 > 0:33:23it should be evenly spread amongst the whole lot.
0:33:23 > 0:33:25And also, it's quite doughy as well.
0:33:25 > 0:33:28It hasn't been in the oven quite long enough.
0:33:31 > 0:33:35The walnuts in there have got a nice crunch.
0:33:35 > 0:33:38There's often a tendency to chop them too finely and it's a powder,
0:33:38 > 0:33:42but you've got a lovely bit of texture from the walnuts there.
0:33:42 > 0:33:47Let's move on to number two. Which is very interesting.
0:33:47 > 0:33:51Royal icing on the top, no glaze on top of the loaf.
0:33:51 > 0:33:56Massively under-proved, raw inside.
0:33:56 > 0:33:58That is going to have a few issues.
0:34:00 > 0:34:03You can tell as you cut through that's royal icing,
0:34:03 > 0:34:05because it's all breaking up.
0:34:05 > 0:34:08It hasn't proved up enough, the layers, there's thick and thin.
0:34:08 > 0:34:11Irregular with the filling as well.
0:34:11 > 0:34:15But ultimately, what you have is raw dough
0:34:15 > 0:34:17because it simply wasn't in the oven long enough.
0:34:19 > 0:34:22I wouldn't advise you eat it, either. Let's move onto the next one.
0:34:22 > 0:34:26This looks better, the colour on it I quite like, let's have a look.
0:34:32 > 0:34:36It's very warm.
0:34:36 > 0:34:37(It's baked.)
0:34:37 > 0:34:41And it looks...it looks pretty good, yeah.
0:34:41 > 0:34:44The flavour here is good and the texture's good.
0:34:44 > 0:34:47The paste itself is fairly equal, the colour's good,
0:34:47 > 0:34:49the size is about right.
0:34:49 > 0:34:51That's not bad at all, not bad at all.
0:34:51 > 0:34:53Moving on.
0:34:53 > 0:34:56- Good bake.- Doesn't necessarily mean it's a good bake inside, though.
0:35:02 > 0:35:03There you go, raw.
0:35:03 > 0:35:07When you say it is totally raw, it is absolutely raw.
0:35:07 > 0:35:09Now, that's to do with the baking,
0:35:09 > 0:35:11it simply wasn't in there long enough.
0:35:11 > 0:35:12You need to bake this for an hour,
0:35:12 > 0:35:14anything less than that is going to be tricky.
0:35:14 > 0:35:17So I wouldn't eat that, Mary, if I were you.
0:35:17 > 0:35:20Now, moving onto the last one, the colour looks OK,
0:35:20 > 0:35:21the icing is lovely.
0:35:21 > 0:35:24I like the strength of the icing. Bit lop-sided...
0:35:25 > 0:35:26It's drunk.
0:35:26 > 0:35:28HE LAUGHS
0:35:30 > 0:35:34This bit here in the middle is just raw.
0:35:34 > 0:35:37And it's not very evenly mixed, is it?
0:35:37 > 0:35:39We've got rather a big piece of dough there.
0:35:39 > 0:35:41That's what's caused the problem with the bake.
0:35:41 > 0:35:44Because it's sporadic and you had lumps of dough
0:35:44 > 0:35:46and lumps of the paste, it was going to be a problem.
0:35:46 > 0:35:51So, overall, we've had problems with the baking, getting them done in the time.
0:35:51 > 0:35:56It comes down to understanding how you bake in an hour.
0:35:56 > 0:35:59Not a stunning result for most of the bakers,
0:35:59 > 0:36:01but who fared worst?
0:36:01 > 0:36:05So in fifth place is this one.
0:36:05 > 0:36:08Whose is this one? Well done, Martha, you couldn't even eat it.
0:36:08 > 0:36:11- How long did you bake it for? - 25 minutes.
0:36:11 > 0:36:13And in fourth place, who is this one?
0:36:13 > 0:36:16- Very nice icing...- Thank you. - ..but a bit raw inside.
0:36:16 > 0:36:19Third is this one, and actually we could eat a little
0:36:19 > 0:36:22- bit of this here, your paste is just all over the place.- Yeah.
0:36:22 > 0:36:24Royal icing, what were you thinking?
0:36:24 > 0:36:26I know.
0:36:26 > 0:36:28And in second place, who is that?
0:36:28 > 0:36:30It was the baking on that.
0:36:30 > 0:36:32Too high a temperature, not in there long enough.
0:36:32 > 0:36:34And in first place is this one.
0:36:34 > 0:36:35Almost like she'd done it before(!)
0:36:35 > 0:36:37Weird that, isn't it? Weird!
0:36:37 > 0:36:41It came down to the bake, how long did you leave it in for?
0:36:41 > 0:36:4250 minutes.
0:36:42 > 0:36:45Yeah, that's better, you were slightly...
0:36:45 > 0:36:48Only another ten minutes, it would have dried it out beautifully.
0:36:48 > 0:36:49- Well done, Chetna.- Thank you.
0:36:49 > 0:36:51Bakers, well done, the day is over.
0:36:51 > 0:36:53Go rest up and we'll see you tomorrow.
0:36:53 > 0:36:56And by the way, Chetna, tomorrow's bake isn't that, just in case
0:36:56 > 0:37:00you're thinking you're going to get three in a row, not going to happen.
0:37:00 > 0:37:02This is the first time I've come first on a technical,
0:37:02 > 0:37:04but to be honest, if I had come anywhere
0:37:04 > 0:37:07other than first, it would have been embarrassing.
0:37:07 > 0:37:09I was convinced I was last.
0:37:09 > 0:37:12And I'd decided that when Paul said, "And in fifth place..."
0:37:12 > 0:37:15and it was me, I wasn't going to put my hand up.
0:37:15 > 0:37:17SHE LAUGHS
0:37:17 > 0:37:19You've got to be quite determined
0:37:19 > 0:37:21if you come last in the Technical to turn it back around.
0:37:21 > 0:37:26I've really got to produce something really good tomorrow or it's going to be goodbye to me.
0:37:34 > 0:37:38So it's fair to say, Paul, that yesterday's bakes gave you a chance
0:37:38 > 0:37:42to use your digit of doom. There was a lot of raw dough being prodded.
0:37:42 > 0:37:44Well, I think there's one person
0:37:44 > 0:37:47that's really sort of let herself down. That was Martha.
0:37:47 > 0:37:50On her Signature Challenge, the bread was underdone,
0:37:50 > 0:37:52on the technical, that was raw.
0:37:52 > 0:37:54When you looked at Nancy, for instance,
0:37:54 > 0:37:56who I would say is in trouble...
0:37:56 > 0:37:58She had a tricky day yesterday, didn't she?
0:37:58 > 0:38:00She did, she came third in the Technical,
0:38:00 > 0:38:03and actually her massive plait was under-proved.
0:38:03 > 0:38:06Nancy has to move herself up a bit, doesn't she, to be totally safe?
0:38:06 > 0:38:09But I think Martha will have to do brilliantly today.
0:38:09 > 0:38:12So she's got a lot of pressure on her young shoulders today.
0:38:12 > 0:38:13Unfortunately, yes.
0:38:16 > 0:38:18Good morning, bakers.
0:38:18 > 0:38:20Now, for this, your special Showstopper day,
0:38:20 > 0:38:24Mary and Paul would like you to create doughnuts.
0:38:24 > 0:38:28We'd like you to make two different types of doughnuts, 18 of each.
0:38:28 > 0:38:32That's 36 doughnuts each. That's 180 doughnuts in this room.
0:38:32 > 0:38:34You've got four hours to do this bake. On your marks...
0:38:34 > 0:38:36- Get set.- Baaaake.
0:38:39 > 0:38:43Yesterday was probably one of my worst days,
0:38:43 > 0:38:46so this has got to be pretty good for me to stay.
0:38:48 > 0:38:50Every Showstopper is pressure
0:38:50 > 0:38:52because you think you've got ages but you haven't.
0:38:54 > 0:39:00I've probably made in excess of 30,000, maybe 40,000 doughnuts in my time.
0:39:00 > 0:39:03I know what a good doughnut should look like and taste like.
0:39:03 > 0:39:06I'm looking for ambition
0:39:06 > 0:39:09and I really can't wait to see what the bakers come up with.
0:39:11 > 0:39:12- Morning.- Morning, Luis.
0:39:12 > 0:39:15Luis, tell us about your two kinds of doughnuts.
0:39:15 > 0:39:17OK, I am making cocktail doughnuts,
0:39:17 > 0:39:20so they are inspired with cocktail flavours.
0:39:20 > 0:39:22And you've won. Thank you very much.
0:39:22 > 0:39:24I'm making...
0:39:24 > 0:39:27The first one is a mudslide and then the next one I'm making is
0:39:27 > 0:39:30a ring doughnut which is a raspberry mojito.
0:39:30 > 0:39:33Luis' mudslide doughnuts
0:39:33 > 0:39:36have a creamy Irish liqueur centre, while his mojito doughnuts
0:39:36 > 0:39:38will be filled with raspberry and mint jam.
0:39:38 > 0:39:42If I'm right, that's the zest of seven limes in there.
0:39:42 > 0:39:44That is quite a lot.
0:39:44 > 0:39:46You remember a mojito, Mary, they have a hell of a kick.
0:39:46 > 0:39:50It seems a lot but you need a lot in there to get the flavour coming through.
0:39:50 > 0:39:53It's quite a big mix of dough so I can cut out 18 doughnuts.
0:39:53 > 0:39:58In doughnut dough, what I really want is for it to be springy
0:39:58 > 0:40:02and not too wet, so the doughnuts don't collapse after they'd proved.
0:40:02 > 0:40:05It's an orange-flavoured doughnut dough
0:40:05 > 0:40:09so I've put orange zests in there and some orange extract as well.
0:40:09 > 0:40:13I've learnt if you say something's in something you've got to be able to taste it.
0:40:13 > 0:40:18Good morning, Chetna. So, doughnuts, what have you decided to make?
0:40:18 > 0:40:21I'm doing South African-inspired doughnuts which are called
0:40:21 > 0:40:23koeksisters, I believe.
0:40:23 > 0:40:25They are very spiced dough.
0:40:25 > 0:40:29And then some potato goes in, and then you make braids out of it.
0:40:29 > 0:40:32My other ones are round doughnuts which I'm going to fill
0:40:32 > 0:40:35in with dark chocolate mousse.
0:40:35 > 0:40:37Chetna's round doughnuts will be decorated
0:40:37 > 0:40:40with white and dark chocolate, and for extra spice,
0:40:40 > 0:40:42her South African braided doughnuts
0:40:42 > 0:40:44will be dipped into a ginger and cinnamon syrup.
0:40:44 > 0:40:46I've never had one of these before.
0:40:46 > 0:40:49Great, he doesn't know how these are supposed to taste. Amazing!
0:40:49 > 0:40:52You and I don't know how it's supposed to taste,
0:40:52 > 0:40:55I've never had one. This weekend was all about doing something different.
0:40:55 > 0:41:00I'm making a lemon and poppy-seed glazed ring doughnut
0:41:00 > 0:41:04and a chocolate and passion fruit layered doughnut.
0:41:04 > 0:41:09It's a bit of a hybrid between, like, a croissant and a doughnut.
0:41:09 > 0:41:12Martha's ring doughnuts will be decorated with a lemon icing,
0:41:12 > 0:41:15and she's making a passion fruit curd to fill her round doughnuts,
0:41:15 > 0:41:18which should separate into distinctive layers when baked.
0:41:18 > 0:41:20What are you up to?
0:41:20 > 0:41:23I'm just laminating the dough for one of my doughnuts.
0:41:23 > 0:41:25So you're doing a laminated fried doughnut?
0:41:25 > 0:41:28It's basically quite light because you've got the different layers.
0:41:28 > 0:41:32- Like the side of a vol-au-vent you want, but doughy?- Yeah.
0:41:34 > 0:41:36Martha's laminated dough
0:41:36 > 0:41:38is put to prove in the fridge to avoid melting the butter,
0:41:38 > 0:41:41while the others are using proving drawers.
0:41:45 > 0:41:48It is the quarterfinals. I think you have to show you're a bit
0:41:48 > 0:41:52interesting, that you can make exciting bakes that are a bit new.
0:41:52 > 0:41:55Because if you just do a jam doughnut,
0:41:55 > 0:41:58it doesn't really show a whole lot of inventiveness.
0:42:01 > 0:42:04One of my doughnuts has jam in and I think you should have
0:42:04 > 0:42:06jam in a doughnut, but that's just me.
0:42:13 > 0:42:15Hello, Richard, what are you doing?
0:42:15 > 0:42:19I'm doing fair-inspired doughnuts today.
0:42:19 > 0:42:23I'm doing toffee apples with a kind of an apple innard.
0:42:23 > 0:42:26My second one will be a heart-shaped punched-out doughnut
0:42:26 > 0:42:29with a rhubarb jam inside it and custard on top.
0:42:29 > 0:42:32Does it stay a heart shape in the deep fat?
0:42:32 > 0:42:35It stays in the fat, it's lovely, my wife loves them.
0:42:35 > 0:42:37Richard's doughnut hearts
0:42:37 > 0:42:39will be topped with a swirl of cream and custard
0:42:39 > 0:42:42and his apple doughnuts will be liberally coated
0:42:42 > 0:42:44with cinnamon sugar and salted caramel.
0:42:44 > 0:42:46And I see you are displaying them in a doughnut box.
0:42:46 > 0:42:51They're orange boxes from the market but I thought I'd jazz them up and paint them.
0:42:51 > 0:42:54When we were asked to do 36 doughnuts, I thought,
0:42:54 > 0:42:57"That just makes me think of a family gathering."
0:42:57 > 0:43:00I thought, "I'll do some adult ones with a limoncello cream,
0:43:00 > 0:43:06"and some kiddie's ones, chocolate and orange, with faces decorated on."
0:43:06 > 0:43:10Nancy's limoncello doughnuts will be topped with flaked almonds
0:43:10 > 0:43:12and her children's doughnuts
0:43:12 > 0:43:15will be coated in milk chocolate and decorated with royal icing.
0:43:15 > 0:43:17What kind of faces are you going to pipe?
0:43:17 > 0:43:20I thought about grey, spiky hair
0:43:20 > 0:43:23- and piercing blue eyes...- Right. - And then a sort of a smile.
0:43:23 > 0:43:25- A smile? - Is that like a male judge?
0:43:25 > 0:43:27Sort of a male judge.
0:43:27 > 0:43:30Like a fictional male judge because the real male judge...
0:43:30 > 0:43:32- Doesn't smile.- ..never smiles. - They're getting at you.
0:43:33 > 0:43:36It really proved, a good start.
0:43:36 > 0:43:39I'm just knocking it back a bit to get rid of the extra air.
0:43:39 > 0:43:43And then I'm going to roll it out, cut out my first doughnuts.
0:43:45 > 0:43:49I love this dough, it's so much fun to work with because it's so stretchy.
0:43:49 > 0:43:53I'm now rolling my dough out to make my first set of doughnuts,
0:43:53 > 0:43:56these will be the heart-shaped ones.
0:43:56 > 0:44:00Now, Luis, am I right in thinking there's going to be a doughnut in each glass?
0:44:00 > 0:44:03There is going to be a doughnut in each glass.
0:44:03 > 0:44:08That is marvellous! You're going for the pizzazz on this, aren't you?
0:44:08 > 0:44:11Well, it said, "Think about how you're going to present your doughnuts,"
0:44:11 > 0:44:13so I certainly did!
0:44:13 > 0:44:15THEY LAUGH
0:44:19 > 0:44:21What's this?
0:44:21 > 0:44:24- It's a cupcake corer.- Why would you want to core a cupcake?
0:44:24 > 0:44:27- So you can put filling in the middle of it.- I knew that.
0:44:29 > 0:44:34It's called a key, this bit where you fold them all in on themselves
0:44:34 > 0:44:36and then you have to...
0:44:36 > 0:44:41That sort of twists in on itself and raises upwards to form a ball.
0:44:43 > 0:44:45Took me ages to learn to do it.
0:44:47 > 0:44:50How many doughnuts have come through your house this week, do you reckon?
0:44:50 > 0:44:53- Hundreds of doughnuts have come through our house.- Seriously?
0:44:53 > 0:44:56- A lot of them have gone to work. - Builders love a doughnut.
0:44:56 > 0:44:58We love a doughnut, they're for builders.
0:45:06 > 0:45:09It looks like he's making darts, are you making darts?
0:45:09 > 0:45:11I'm taking out the judges today.
0:45:11 > 0:45:13I'd love to step on the oche with those.
0:45:16 > 0:45:20This is rhubarb and ginger for my rhubarb portion of the doughnuts.
0:45:22 > 0:45:28Oh, no, those are huge! Oh, no. these are way over-proved.
0:45:28 > 0:45:30I'm really kicking myself for that.
0:45:33 > 0:45:35Oh, no!
0:45:35 > 0:45:38These are absolutely awful.
0:45:39 > 0:45:43Very, very delicate...
0:45:51 > 0:45:54They take about a minute-and-a-half on each side, and they have to
0:45:54 > 0:45:59come out golden brown with a nice white ring round
0:45:59 > 0:46:02the middle, which I think it's kind of almost got.
0:46:02 > 0:46:06Not used to deep fat fryers at all. This is the method to fry.
0:46:06 > 0:46:09I've not known anything else.
0:46:09 > 0:46:13It's just flat, at home they were about that high.
0:46:13 > 0:46:15It's just a little pancake, which is so sad,
0:46:15 > 0:46:18cos I know these taste really nice at home.
0:46:18 > 0:46:21He's not going to like them. Bit hard?
0:46:21 > 0:46:23Curtain ring.
0:46:23 > 0:46:24SHE LAUGHS
0:46:24 > 0:46:26I'll whack a few more.
0:46:29 > 0:46:32I'd distribute it in four points
0:46:32 > 0:46:35so it should get a good amount in each doughnut.
0:46:38 > 0:46:4010ml in each one, I think.
0:46:40 > 0:46:43I'm just kind of roughly seeing how much is going in,
0:46:43 > 0:46:46so, you know, kind of by eye.
0:46:46 > 0:46:50I've got numbers on the side of my syringe,
0:46:50 > 0:46:54so I'm putting 25ml of apple in each one.
0:46:54 > 0:46:57That's all the apple ones done.
0:46:57 > 0:46:59Now I'm going to do the rhubarb ones.
0:46:59 > 0:47:02Marth, talk to me, how's it going?
0:47:02 > 0:47:03Rubbish.
0:47:03 > 0:47:05Marth, don't say that word.
0:47:05 > 0:47:07I've just over-proved them.
0:47:07 > 0:47:13The more curds you put in there, you can sort of puff them out a bit.
0:47:24 > 0:47:27- What are you going to fill these with?- I was going to fill them with Bailey's.
0:47:30 > 0:47:32So you'd have a little drink and then you'd have the doughnut.
0:47:32 > 0:47:35Yeah. What do you reckon?
0:47:38 > 0:47:40God, I need to decide.
0:47:42 > 0:47:46The judges don't really like gimmicks, but you know what,
0:47:46 > 0:47:50Mary will probably hate it but I'm going for it.
0:47:50 > 0:47:54I don't want it to run down the sides, I want a clean line on it.
0:47:54 > 0:47:57The best temperature to work with is about 40 degrees.
0:47:57 > 0:48:01If it's going onto something cold, it shouldn't run down.
0:48:05 > 0:48:09Yes, that's brilliant! What do you think of the bake, Paul?
0:48:09 > 0:48:12- LIVERPUDLIAN ACCENT:- "Totally nailed it, you absolutely nailed it.
0:48:12 > 0:48:14"Come on, let me shake your hand."
0:48:14 > 0:48:16What? Paul, what's happened to you? You're really happy.
0:48:16 > 0:48:19"All right, it was overworked." Now that's the Paul we know.
0:48:19 > 0:48:23OK, doughnutters, five minutes remaining!
0:48:31 > 0:48:36Oh, dear, they're different sizes and they're a bit flat.
0:48:40 > 0:48:45It's over! Step away, please, step away from your bakes, time's up.
0:48:59 > 0:49:01The caramel glaze, which I was looking forward to,
0:49:01 > 0:49:04seems to have gone in the tray.
0:49:04 > 0:49:07I ran out of time, I didn't put them on racks,
0:49:07 > 0:49:08I put them straight in the tray!
0:49:08 > 0:49:10Let's start with rhubarb and custard.
0:49:10 > 0:49:13It's got a nice fry on it, the colour looks good
0:49:13 > 0:49:15and it feels actually quite light.
0:49:15 > 0:49:19I was concerned whether the hearts would keep their shape
0:49:19 > 0:49:21and they've kept them beautifully.
0:49:24 > 0:49:25That's cracking that, yeah.
0:49:25 > 0:49:27The blend of the cream,
0:49:27 > 0:49:29you've got the little bit of zing coming from the rhubarb as well.
0:49:29 > 0:49:32Yeah, that's a nice doughnut, that.
0:49:32 > 0:49:33Thank you.
0:49:33 > 0:49:36Let's try a caramel. Nice colour on the doughnut.
0:49:36 > 0:49:40Not too dark. It's quite even on both sides as well.
0:49:43 > 0:49:45Oh, I like that a lot.
0:49:45 > 0:49:48As a package, it's a very professional doughnut actually.
0:49:50 > 0:49:54- I think you've cracked it.- I'll take that, I'm going to pocket that.
0:49:58 > 0:50:01I think it looks fun for the children.
0:50:01 > 0:50:04I think it's a great display. Let's start with one of the adult ones.
0:50:04 > 0:50:07The irregular differences in colour is a little bit of a worry.
0:50:07 > 0:50:11We're going to have lemon cream in the middle. Limoncello.
0:50:11 > 0:50:14It does actually feel quite dry inside
0:50:14 > 0:50:16- and I think you could have done with frying it slightly less.- Yeah.
0:50:16 > 0:50:19The limoncello cream is absolutely lovely.
0:50:19 > 0:50:22You can get away with the slight dryness
0:50:22 > 0:50:24because of the moisture of the cream.
0:50:24 > 0:50:27Now, the children's one.
0:50:27 > 0:50:29It's got a nice colour there.
0:50:29 > 0:50:31There are some dark ones up there as well.
0:50:31 > 0:50:35- Did you find you were getting irregular in colour? - They all look all right to me.
0:50:35 > 0:50:38- Would you say if they didn't? - Of course(!)
0:50:38 > 0:50:40The chocolate's been put on extremely well.
0:50:40 > 0:50:42But I have a strong suspicion they're slightly overdone.
0:50:45 > 0:50:46They're slightly overdone.
0:50:46 > 0:50:49You are good at your flavours, I just think you let
0:50:49 > 0:50:51- it down with the proving and the frying on this one.- Yeah.
0:50:56 > 0:50:58The layered ones,
0:50:58 > 0:51:01I don't think they've done the rise that you wanted to.
0:51:01 > 0:51:03I over-proved them massively.
0:51:03 > 0:51:05Let's start with the poppy seed one.
0:51:05 > 0:51:08Very light, I love the way you've got the icing on that, by the way.
0:51:08 > 0:51:10It's over-proved.
0:51:10 > 0:51:13As soon as you open it up, you see those massive air holes.
0:51:13 > 0:51:16- Just the right amount of poppy seed...- Thank you.
0:51:16 > 0:51:18..but not quite right.
0:51:18 > 0:51:20Let's have a look at the laminated one.
0:51:20 > 0:51:24Chocolate's staying in one place which is good...ish.
0:51:24 > 0:51:25SHE LAUGHS
0:51:25 > 0:51:27- A very light colour.- OK.
0:51:31 > 0:51:34- I like the passion fruit filling. - Thank you.
0:51:34 > 0:51:37What you're got overall are two great-tasting doughnuts,
0:51:37 > 0:51:40- but the textures and the look are all wrong.- Yeah.
0:51:50 > 0:51:52They're very, very fatty.
0:51:52 > 0:51:55I think if you add more body to it then you would have more
0:51:55 > 0:51:59dough with the syrup on top rather than soaked all the way through.
0:51:59 > 0:52:02But I think the flavours are lovely.
0:52:04 > 0:52:06Nice bit of chocolate work on the top.
0:52:06 > 0:52:08Got a nice band running through the middle.
0:52:11 > 0:52:14- It's more of a ganache than a mousse.- OK.- It's quite thick.
0:52:14 > 0:52:19The actual doughnut itself is beautifully light, well-flavoured.
0:52:19 > 0:52:22It's a pity that the mousse isn't more mousse-like.
0:52:29 > 0:52:31You've given us a great display.
0:52:31 > 0:52:34The raspberry ones, I can see you've injected them
0:52:34 > 0:52:37on all four corners. The glaze is coating them nicely.
0:52:37 > 0:52:39They are a little bit uneven.
0:52:39 > 0:52:43These, pretty difficult to see sitting in here.
0:52:43 > 0:52:45The proof will be in the eating.
0:52:45 > 0:52:47- Let's try this guy here.- OK.
0:52:47 > 0:52:51Lovely shape for a ring doughnut, nice icing across the top as well.
0:52:53 > 0:52:56I can taste the mint with the raspberry, which I like.
0:52:56 > 0:52:59- I'm going to have a quick look at another one.- OK.
0:53:03 > 0:53:06- Yeah, I think they're all right, actually.- OK!
0:53:06 > 0:53:09I was worried they were over-proved, but you've got a nice
0:53:09 > 0:53:12- consistency in there, the flavours are beautiful.- Thank you.
0:53:12 > 0:53:14I just think you've overdone a couple of them on the turns.
0:53:14 > 0:53:17- Right.- Cocktail, madam?
0:53:19 > 0:53:20Ho-ho-ho!
0:53:20 > 0:53:22Happy days, eh?
0:53:22 > 0:53:25- Here we go.- I mean, why are we bothering with the doughnuts?
0:53:25 > 0:53:27SHE LAUGHS
0:53:27 > 0:53:29Wow, they're full.
0:53:29 > 0:53:31You've made the dough quite soggy
0:53:31 > 0:53:33because of the amount of filling in there.
0:53:33 > 0:53:36You haven't really got a doughnut, what you've got there is
0:53:36 > 0:53:38a coffee bomb with alcohol in it.
0:53:38 > 0:53:40But this one I love.
0:53:40 > 0:53:43Well, I must say, I think this one's absolutely delicious.
0:53:43 > 0:53:45Of course you do. Mary! Have another one, Mary.
0:53:45 > 0:53:48There you go, love.
0:53:48 > 0:53:50- Cheers!- Good health!
0:53:50 > 0:53:52Thank you very much, Luis.
0:53:52 > 0:53:53Thank you.
0:53:56 > 0:53:58So whose doughnuts, Paul, made you happy?
0:53:58 > 0:54:01Well, one of the things which I really like...
0:54:01 > 0:54:05Ooh, and that's a calendar right there.
0:54:05 > 0:54:07You've only got about 130 more to go.
0:54:07 > 0:54:11Richard's doughnut, the rhubarb and custard was fantastic,
0:54:11 > 0:54:12and also his apple one as well.
0:54:12 > 0:54:14The fresh apple inside the doughnut was delicious.
0:54:14 > 0:54:17And, Mary, whose doughnuts made you happy?
0:54:17 > 0:54:19I think she's sitting in front of the one that made her happy.
0:54:19 > 0:54:22Well, you might as well say that.
0:54:22 > 0:54:24Luis, I thought he really was pretty original.
0:54:24 > 0:54:27Do you think we could be looking at a male Star Baker then this week?
0:54:27 > 0:54:29I think we might.
0:54:29 > 0:54:32Nancy... Her marvellous tree, did that put her out of danger?
0:54:32 > 0:54:34I thought it went very well for her.
0:54:34 > 0:54:38It was quite sensible to even start with having a children's one
0:54:38 > 0:54:40and an adult one.
0:54:40 > 0:54:42The issue I had was the dough itself.
0:54:42 > 0:54:46They were taken under-proved, all the fat was slightly too hot
0:54:46 > 0:54:49because they were so irregular on colours.
0:54:49 > 0:54:51Martha's been in trouble all weekend long.
0:54:51 > 0:54:52Did this bake do anything to help her out?
0:54:52 > 0:54:57Martha's doughnuts tasted OK, especially the poppy and lemon.
0:54:57 > 0:54:59But there were issues with the dough.
0:54:59 > 0:55:01Do you have any idea who you think should leave this weekend?
0:55:01 > 0:55:03I definitely have somebody.
0:55:03 > 0:55:06- MEL: Paul?- Yeah, I do have somebody.
0:55:06 > 0:55:09It's whether, after one of Luis' doughnuts,
0:55:09 > 0:55:12- we can remember the name of that person.- Oh, gosh.
0:55:18 > 0:55:20Bakers, what a weekend it's been.
0:55:20 > 0:55:24Thank you for providing us with some superlative dough.
0:55:24 > 0:55:26I've got the joyful job this time,
0:55:26 > 0:55:29and it's a bit of a Bake Off first, I think,
0:55:29 > 0:55:33because this person who we're going to award Star Baker to this week,
0:55:33 > 0:55:36it's not the first time this person's received it,
0:55:36 > 0:55:38nor the second, nor the third,
0:55:38 > 0:55:41but the fourth time. Keep the badge on, Richard.
0:55:41 > 0:55:46- You're Star Baker, Richard. Well done!- Crikey!
0:55:46 > 0:55:48As you know, we alternate good news and bad news,
0:55:48 > 0:55:51so whilst Richard, we're sharing your delight,
0:55:51 > 0:55:54it's really hard, cos I have to send somebody home today
0:55:54 > 0:56:00and so, with huge sadness, the person leaving us today is...
0:56:03 > 0:56:05..Martha.
0:56:05 > 0:56:07You are 17 and you are so brilliant
0:56:07 > 0:56:10and you are going to rule the world, my darling.
0:56:10 > 0:56:12Let some old women hug you.
0:56:12 > 0:56:16- Come on. You rock.- Thank you.
0:56:16 > 0:56:18I've loved every minute, I've loved all the people,
0:56:18 > 0:56:21I've made inedible things and delicious things.
0:56:21 > 0:56:24I've come last and I've come first, I feel like I've done pretty
0:56:24 > 0:56:28much everything I came here to do and I'm so happy about that.
0:56:28 > 0:56:31- Well done, Martha.- Thank you. - You're going to do really well.
0:56:31 > 0:56:34It was so sad saying goodbye to Martha.
0:56:34 > 0:56:36Aged 17, she's achieved so much.
0:56:36 > 0:56:39I think her name will crop up again.
0:56:39 > 0:56:40Well done!
0:56:40 > 0:56:43I've already got a burst eardrum from last week!
0:56:43 > 0:56:44That'll be four, racked 'em up.
0:56:44 > 0:56:48Yeah, that feels pretty good, pretty surprising.
0:56:48 > 0:56:50Richard winning Star Baker four times has probably got all
0:56:50 > 0:56:52the others really worried.
0:56:52 > 0:56:54They're probably thinking, "He's done it now,
0:56:54 > 0:56:56"he's the judges' favourite."
0:56:56 > 0:56:58We have no favourites
0:56:58 > 0:57:01and any one of those four people in that tent could win Bake Off.
0:57:05 > 0:57:09'Next time, the bakers battle it out...'
0:57:09 > 0:57:11What are you making?
0:57:11 > 0:57:13'..in a countdown to the final.'
0:57:13 > 0:57:16- Number four.- Three. - I've already lost count of layers.
0:57:16 > 0:57:17PHONE BEEPS
0:57:17 > 0:57:19That is bone-dry.
0:57:19 > 0:57:21This is all about top-notch patisserie.
0:57:21 > 0:57:23My hands are shaking.
0:57:23 > 0:57:26I've seen pastry chefs crumble at making these things, let alone
0:57:26 > 0:57:28the bakers in the tent.
0:57:28 > 0:57:29SHE SIGHS
0:57:29 > 0:57:30I think I've messed up here.