All language subtitles for The.Great.British.Bake.Off.S16E03.Bread.Week.1080p.ALL4.WEB-DL.AAC2.0.H.264-RAWR

Last time... Remember - not about
the baking. About the vibes.

Stop it.

..biscuit week saw Tom receive this
year's first Hollywood handshake.

And whilst Jasmine could easily
make a career change...

I think your future could be
in biscuits. Yeah.

..it was Tom who was crowned
Star Baker.

Just wild.

After a disastrous first day...

That's all right, innit?

..Pui Man staged one of the greatest
comebacks in Bake Off history.

You've pulled off every element
of it. Terrific.

And as Aaron's competition...

No!

..looked like collapsing...

It's a shame about the bridge.

..we ended up saying farewell
to Leighton.

I know, I know.

But someone had to go, right?

This time...
Slainte. Let's go for it.

..it's bread week.
Don't let him psyche you out.

It's too late.

The bakers face a savoury
signature...

Feel like it's a game of chicken.
Stick it, stick it, stick it.

..get down with doughnuts in
the technical...

Nice onion rings.
They're not onion rings!

..and tackle a sweet bread
showstopper.

I'm shaking a bit.

Please don't squash.

Who will have a reason
to celebrate?

Hey! So beautiful.

And who will end up feeling flat?

It's not risen.
Do you think Paul will notice?

SHE GUFFAWS

You excited? It's going to be fun.

I am very excited. Yeah.

But, yeah, still very nervous.

I'm really surprised I make it
through to week three, bread.

I think the showstopper last week
saved me and I'm coming back.

Yeah, I'm feeling good about
week three.

I think bread's my strength.

If I was to do well in any week,
it would be this week.

It's going to be a surreal moment
having Paul Hollywood eat my bread.

So, it'd better be good.

Paul is a master of bread.

So, no pressure!

Welcome back to the tent, bakers,
for bread week.

So, for your first challenge
the judges would love you

to bake a delicious savoury
monkey bread.

Now, you have to make your own
monkey bread.

You can't just steal some bread off
a monkey and bake that.

The judges are looking for

a well-flavoured, pull-apart loaf
made with a yeasted bread dough.

Your monkey bread needs
to be visually striking

through the use of
coloured, flavoured doughs

or glazes or coatings or toppings.

Basically, you can go ape with this.

You have three hours.
On your monkey marks...

Get set...

Bake!

I'm so nervous right now!

I've never made monkey bread before,
until practising for this,

obviously, and now I've made loads
and loads of savoury monkey bread.

You little monkey.

Monkey bread is
a round loaf of bread

which is made up of lots of little
balls of dough.

Why is it called monkey bread?
There's got to be a reason.

The reason it's called monkey bread
is that everybody pulls

a little piece off
and you're like a monkey.

I'm part monkey. I'm one of those
monkeys you see in markets.

One of the cheeky ones
robbing everybody's stuff.

To impress me you're going to have
to come up with something

is quite unique. I want it to taste
amazing, look amazing,

have a real depth
of flavour in your mouth.

Cheeses I think are going to really
be quite strong in this challenge.

I've got a bunch of cheese,
lovely cheese.

Final finish should really be
a celebration of colour, flavour,

lots of seeds, and it must be whole
all together and looking beautiful.

But above all, it's down the bake
and the proving.

Proving is going to be the one
that makes or breaks

this particular challenge.

Get that wrong in any way,

or you under-prove or under-bake,
it's going to be a problem.

Morning, Iain.
Hi, Iain. Hello, Iain.

So, Iain, can you tell us all about
your monkey bread, please.

So, my monkey bread's going to be
modelled after

an Irish cheeseboard.

So, I've got three lovely
Irish cheeses.

Nice. Is this your sort of week,
is it, bread?

I would say bread is the main thing
that I do. I make bread every day.

So, have you practised this
and it worked out all right?

Yeah. My girlfriend actually told me

to practise it more, cos she wanted
to eat it more. Oh, she was hungry.

LAUGHTER

Iain's trio of Irish cheese
will be combined with pear,

apples and blackberries -

flavours that girlfriend Dervla
has given her seal of approval.

So, when did you meet this girl,
then? I love talking love.

Oh, first week of freshers' in uni.
The first week?

First week in the wee bar. Mmm.

And we were both sitting down,
and we were like,

oh, do you want to get a drink?

Sweet, let's get a drink.
I stood up,

I finished here.

Um, she stood up,
she finished there.

So she towers over you?
Oh, yeah, yeah, yeah.

And does she mind having
a little man?

Short kings. Yeah, man, short kings.
She likes her short king. Yeah.

Morning, Aaron. Good morning.
Hi, Aaron.

Hello, hello, hello.

Aaron, your monkey bread.
Tell us about it.

So, I'm doing an onion bread
with chilli and fennel.

Then it's rolled in gruyere cheese,
nigella seeds and chives.

There's some yeast extra
in the dough. But...

I phased out then.
I was in and then I was out.

Aaron is putting even more
yeast extract in the glaze

for his bread and his
onion dipping sauce

in his attempt to convert
Paul's palate.

He might go, this is the greatest
bread I've ever tasted.

Well, he hates my flavours, so.
Oh, does he? Mmm.

What about Prue? Prue's down.
Yeah, yeah.

It's not a bad thing if
he doesn't like something

and Prue does like it.
She's quite strong.

But not on bread week!
Not on bread week, no.

While Aaron is pinning his hopes on

a love it or hate it ingredient,

Jessika's taking her inspiration

from her favourite
al fresco flavours.

So, I've gone for picnic season

because, well, being in the sunshine

with friends, eating delicious food
is a delightful thing.

So, it's going to have
caramelised onions,

blue cheese, figs and walnuts.

Picky bits.

Jessika's aiming for
a texture-packed monkey bread

with crunchy walnuts, creamy blue
cheese and succulent figs.

You've got a lot
of liquid in yours.

Don't let him psyche you out.

It's too late. I'm already psyched.

Good luck. Good luck, Jessika.
Good luck. And breathe.

I'm going for it.

I'm just giving it a knead
to build up the gluten strands,

hopefully make it nice and light
and fluffy and tear-apart.

Once the dough is elastic enough
to see through when stretched...

That's actually really good.
You can see the light through it.

You actually really can.
..it's ready for its first prove.

Put it in the proving drawer
for about 40 minutes.

In practice it's risen quite fast.

So, while that's proving

I'm going to prep all my
ingredients. I love using herbs.

Anything I can get herbs into,
I'll put in.

Morning, Jasmine. Morning.
Hello, Jasmine.

Hi, how are you?

Jasmine, tell us about your
monkey bread.

So, I'm going to do two
different fillings.

I'm going to have olives
and rosemary in one

and then nduja
and basil in the other.

Jasmine's spicy sausage

and basil filling will be
rolled into swirls

and paired with dough balls filled

with kalamata olives and rosemary.

Have you ever tried olive
and coriander? No. Should I?

It's very Cypriot-Greek, yeah.
It sounds like a great bread.

Well, it's classic, yeah.
Should've done that!

Yeah, you should've done.
Now you're freaking me out. Argh!

He just stares! Scary, innit?

I'll go and get the coriander
right now. Thanks!

While Jasmine is sticking to tried
and tested Mediterranean flavours...

I'm not changing my recipe.
I'm just going to do what I know.

..Pui Man is going for
a more exotic ingredient.

Got to have a bit of morning glory.

What's morning glory?
It's a Chinese vegetables.

It's a bit limp.

Yeah. Um...

PUI MAN LAUGHS

Stop that! What?!

Pui Man hopes her red bean curd

and Asian pesto dough balls

will make the judges stand
to attention,

and she's adding Chinese five-spice
to her milk bread.

I like milk bread. You like milk
bread. I hope you like it too.

It's not in your recipe book.

ALISON CACKLES

Why not, Paul?

It is. Oh, it is. Oh, sorry.

THEY LAUGH

It sounds fascinating.
Can't wait to try these.

Good luck. Thank you. Good luck.
Thank you.

Whew...

As well as perfect bread...

Proving quite nicely.
It's coming. It's coming.

..the judges are expecting flavours
that pack a punch.

Bacon! It's so delicious!

Oh, my gosh.

So, today is... We're calling it

a French degustation,
cos it sounds fancy. I know!

But really, it's just some very
simple French flavours.

Croque monsieur inside one.

Then we've got a French onion soup
inside another.

And then we've got steak
and peppercorns in the final one.

Tom will be aiming
to reduce his three fillings down

and thicken with cornflour

to avoid any leakage in his

French cuisine-inspired
monkey bread.

So, that is the hard part
of this challenge, is getting

the flavour without getting too much
moisture in there.

Tom might be flying
the flag for France

but Nadia is sticking
to her Italian roots.

Nadia, good morning.
Morning. Morning.

Right, Nadia, tell us all about your
monkey bread.

We are going for a nduja cream

from Calabria, where my dad is from.
Lovely.

Sundried tomato and black olive.

Then I have foraged some wild garlic
from by mine.

You nicked that from
a field in Aigburth.

Yeah, on Otterspool, right by mine.

Yeah, I know where it is.
LAUGHTER

Nadia's Liverpudlian
wild garlic pesto

will top her monkey bread,
which will be filled

with all the flavours
of her family's home town in Italy.

Me dad being Italian,
pesto is just like

a family favourite.
I love loads of garlic in mine.

We are a garlic family.
We always stink of garlic.

This is my pesto.
Can't go wrong with pesto, can you?

HE LAUGHS

Italian food is one of those things
that I really enjoy cooking,

so I'm trying to use some of the
flavours that we'll typically use

at home in this, because I know that
I can make them and that they work.

It's just making sure that they come
through strong enough in the bread.

Toby's ode to Italy will be
a Parmesan-topped monkey bread

with porcini mushroom-flavoured
dough balls

and knots filled with his
tried-and-tested

green pesto and red pesto.

I've never actually made
a red pesto before.

So, you know... I just love doing
things in here for the first time.

Really stressing myself out
unnecessarily is what I'm all about.

Nataliia, good morning. Hello.
Hello, Nataliia. Right.

Morning. Nataliia, tell us all
about your monkey bread.

So, I am going to make my
family Ukrainian monkey bread.

Mm-hm. And, er, I put inside
bacon filling, cheesy balls.

SHE LAUGHS
OK.

So, we'll see what's
going to happen.

Made from an enriched dough and
stuffed with cheese,

bacon and onions, Nataliia's
flavours are a nod to

the big Ukrainian tear-and-share
loaves she enjoys eating

with her family. Do you make bread
a lot? Yeah, at home. You do.

Yeah, I do. OK. Every Sunday
we're making a big bread

and it's to remind us, like,

this past time in Ukraine,

when it was so calm and quiet
and lovely. So, yeah.

OK. So, yeah, there's quite a lot
of emotion in your bread

and love in your bread.
Yeah, absolutely.

So, yeah. That's what baking's
all about. Yeah.

Hiya, Lesley. Hello.
Good morning. Hello, Lesley.

Lesley, your monkey bread. Yes.
What are you up to?

So, I'm making a stilton,
pear and walnut monkey bread.

I like the sound of this flavour.
Yeah, sounds beautiful.

I hope I can pull it off.

Covered in a variety of seeds,
Lesley's hoping to balance out

the flavours of her walnut,
stilton and pear monkey bread.

I'm going to chop the pears up,
mix it in with the stilton.

And how much stilton?
I think it's about 120g.

120g? Yeah. It's not a lot.

Do you think it should be more?

PRUE LAUGHS

My bread, ah, look good.

Once their dough has
doubled in size...

Yeah, it is looking quite
good, actually.

..the bakers can start to fill
and shape their dough balls.

So, now I'm going to spread it out.

This feels really good.
This is going to be the olive one.

No matter how they choose
to incorporate their fillings...

Doing it almost like a dumpling.

Wrap everything over

so that you get sort of
an even distribution.

..they need to ensure their monkey
bread is bursting with flavour.

About 160g of stilton going in now.

Lots of stilton.

Think it's, er,
big bite of cheese, yeah.

You love watching Paul knead bread,
apparently. Is that true.

Yes. How do you know that?
THEY CHUCKLE

It's just a rumour that's
been circulating.

Oh, my God.
That is very embarrassing, you know.

What is it about Paul kneading bread
that you like?

It's very sexy.
He's so handsome. Yeah, very sexy.

THEY LAUGH

With his blue eyes of a husky.

And his sausagey fingers.

THEY LAUGH

The bakers must work quickly...

OK, I need to really hurry.
..as the dough needs time for

a second prove before it
can be baked.

If you don't prove it enough
it'll be dense and stodgy,

so it's quite important
to get the second prove right.

I'm not panicking. Staying cool.

Staying calm, staying collected.

OK, going to put that in.
Going to cover that up.

Put that in a warm little
proving drawer.

So, I've just popped it in for
the second prove.

I'm going to give it 40 minutes.

Beautiful.

I'm going to leave it to prove for
as long as physically possible.

It needs 30 minutes to bake,

so the moment it gets to 30 minutes
- in.

But two of the bakers...

Crack on, crack on.
Quick, quick, quick.

..have fallen behind.

Am I the only one that's still
doing my balls?

No, Pui Man the same as you.

So, it's OK.

I'm very nervous about the time.

The time is my enemy.

BIRDS CALL

Bakers, you've got one hour left.

With the monkey breads needing
around 30 minutes in the oven,

the race is on to get them proved.

You've got to put them in the oven
soon, haven't you?

Yeah. Fairly soon. Would you prove
them more at home

if you were at home?
Yeah, well, I've put the prover on

a little bit higher than
I would normally

because I was running out time.
Could be too high.

Could be too much, yes.
It's one of them.

It's like, you've got to know it.
It's a dangerous game.

Dangerous game. You like
the risk, though, yeah?

I like the risk. I'm a risky gal.

Good luck.

Mine's definitely not proved.

It is not proved yet. Argh!

They look better than when
I was at home.

Look rising up quicker,

so, hopefully, we'll be on time.

Something's going to have
to be sacrificed, unfortunately.

It's going to be this prove

because I know that underproved is
definitely not as bad as underbaked.

Underbaked is bad.

I feel like it's a game of chicken,
to be honest.

I feel like you
need to push it as long as you can.

But you run the risk of
not finishing on time.

Bakers, you have half an hour left.

Slainte, let's go for it.

It has to go in.
I have no more time to wait.

This is going straight in.
Let's see what happens.

If the bakers have prepared their
dough sufficiently...

Oh, I'm really hoping my balls bake.

..then they can expect their bread
to rise as soon as it hits the oven.

I think we should be OK.

See.
NOEL WHISTLES

Like big buns. Like crazy, yeah.

Da-da-da-da!
Da-da-da-da!

It's actually rising,
which is amazing.

So hopefully it's not underproved.

What's going on?
My bread's not risen.

Are you actually joking?

There's literally no lift,
no rise, nothing.

Do you think Paul will notice?

SHE LAUGHS

I feel like he won't.

Oh, babes.

I'm going to take these out
the oven in about five, six minutes.

Let it cool down.

It's all a bit stressful.

OK, I've got a magic trick
for you, Jas. See, lovely tea towel?

Mm-hm. Ooh.

Wait, I want to try. Ooh!

Do it on Noel, do it on Noel.
Look, Noel's here.

I'm here.

You ready? Watch this, Noel.

Ooh...

Ooooh!

Do you know the trick?
Let me show this trick,

but with one alteration.

LAUGHTER

SHEEP BLEAT

Bakers, you've got
five minutes left.

It's rising!

Once baked, the monkey breads need
to be de-moulded - carefully...

I'm scared.

..to prevent the balls from
falling apart.

Oh, oh, careful, careful.
Am I coming?

Partially. Might be worth
flipping it back over

and just trying to dislodge
a few bits, maybe.

Oh, you BLEEP.

Oh, I can't believe I did that.

Flat as a pancake.

This is a mess.

So, now... Oh, some of it's
still in there!

Bakers, you have one minute left.

One minute. Oh, God.

Hmm...

Stick it, stick it,
stick it, stick it.

Just panicking.
Absolutely panicking.

Brush with a little bit of oil.

This is wild garlic pesto.

Cheese hides a multitude of sins.

Maybe not these sins, but...

HE LAUGHS

Done.

Bakers, your time is up.

Please step away from your
beautiful monkey breads.

Looks OK, but I don't want to be
thinking this is going to be amazing

and then get absolutely
torn apart by Paul.

The whole point of it is they're
supposed to stick together.

Can't believe I'm going to go home
on bread week.

You're not going home on bread week.
I'm going on bread week. It's awful.

The bakers' monkey breads will now

be judged by Prue and Paul.

Hi, Iain. Hello. Hi, Iain.

I love the set-up. I think the bake
looks great, nice strong colour.

You can see the individual balls as
well. I think it looks great.

Thank you. I'm going to just
take a little wedge.

So, we have blue cheese
and it has pear and fennel.

For the next one we have
a harder cheese

and it has apple
and caramelised onion.

And then for the last one
we have a brie-style

with blackberry and rosemary.

I love the flavour.

It's that wonderful sharpness
from the blackberries.

I mean, just really rich cheese.

Superb. Love the flavours.

I was getting some...
Was it nuts in there?

Rolled in walnuts.

It worked really well with the pear
and the blue cheese together.

I think you've ended up with
something that's quite delicious.

Thanks very much.

I think it looks really appetising.

It's interesting that you've used
so many seeds.

That's enough seeds. It's like the
bottom of a bird cage, innit?

PRUE CHUCKLES

So, I have got a pear,
stilton and walnut monkey bread.

It's really nicely baked so that
the outside is really crispy.

I really like the flavour of
the pear. Stilton is lacking.

OK. You needed a little bit more
stilton in there.

Good job, though. It tastes great.
Thank you. Very delicious.

Thank you.

Love the look of it. I think it
looks quite quaint.

So, these ones are
the French onion soup.

These ones are the steak.

And these ones are
the croque monsieur.

That's delicious. It's quite sweet
because there's onion.

Flavours are great.
Punchy, strong, spot-on.

That croque monsieur, I spent two
years in Paris as a student.

I lived on croque monsieur,
and it tastes like it.

The dough needs lightening up
a little bit.

It's a bit heavy.
I think it's decent, though.

Thank you so much, guys.

The balls are quite big,

which makes it more tear-and-share

than monkey bread. Yeah.

Nevertheless, it looks good
and it looks well baked as well.

Flavour, it's bacon and onions,

cheese and parsley

and a bit of, er, pesto.

It's quite sweet, actually. Yeah.
It's a bit over-sweet.

What you need to do is celebrate the
savoury and not the sweet. Yeah.

A bit stodgy as well.
It's a little doughy,

but if you get a bit towards the
edge it's absolute perfection.

It is, yeah. Thank you so much.
Thank you, Nataliia.

I think it looks great.

One thing I do like is
the fact that it does fall apart.

So there's chutney,
blue cheese, er, fig and thyme.

Love the flavours,
love the combination of flavours.

You're adding not just flavours
but textures as well. OK.

I think you've done a very good job.
So do I.

Well done, Jessika. Well done,
Jessika. Thank you.

I think it looks rough and ready.

OK. Cos it's broken up a lot.

It's all the flavours
of Calabria. Sundried tomatoes,

black olive, we've got the nduja and
I've made it into a cream

with mascarpone. I've filled the
other balls with pesto.

It's really tight, isn't it?

It should be a little bit more open
than that. OK.

But the flavours, though,

I can't argue with you over the
flavours. The flavours are amazing.

I quite like that. I mean I love

a milk loaf because it's
a little bit cakey.

I think it's really delicious.
Thank you, Prue.

Yeah, well done. Thank you.
Thank you.

An impressive-looking thing there.

I like the fact that you've got all
the little balls you can see.

They are slightly misshaped,
but that's fine.

Let's have a look, shall we?
Take a slice out of this.

So this is, er,
an Italian flavour-inspired bread.

So we have porcini mushroom
and garlic

and then red pesto and
green pesto knots.

The mushroom one is so intense. It's
really good. Deep flavour. Great.

I think the pesto one's a bit weak.

The bake on it is all right.
I think the proving is

a little bit shy. It needed longer.
Yeah.

Overall, it's not bad. I think your
flavour's just lacking.

I'm a little more enthusiastic.
I think it tastes

absolutely delicious.
That's good to hear. Thanks.

I love the look of this. It is very
neat, the balls are all there,

you can see everything. Clever.

Well, it looks very attractive.
It does. Yes.

Yeah, let's have a quick look.

So, my monkey bread I have
two flavours.

There's an olive and rosemary one
and then nduja and basil.

I'm not getting the rosemary
with the olive.

I'd like to see more olive.

Even then, I would've always had
coriander with an olive.

It's absolutely delicious.

It's just that if I didn't know
there were olives in there

I wouldn't necessarily know it was.
Yeah. But if you sat down

with some friends and that, glass of
wine. Agreed, yeah. Perfect.

Thank you, Jasmine. Thank you.

Well done, Jasmine. Just need some
wine and some friends.

And coriander!

At first glance, I would have
perhaps liked a little glaze on.

Did you glaze them at all?

I forgot.

Cos it means they're a little dull
to look at.

They could be sort of shiny. I know.

The size of them are good,
the balls look a nice size.

The red dough is red bean curd

and the green is like a Asian pesto.

And the other one with sesame seeds.

Is there a little chilli in there?
Little bit.

It needs more salt. The sesame one
has very little flavour to it.

It's the same with this.

A little more salt would
bring out the flavour. Hmm.

The balls, actually,
are baked all right.

They probably need a little bit more
proving just to open them up a bit.

I'm just not getting a huge amount
of flavour in there.

Oh, OK.

So, my monkey bread was
going to be onion-flavoured

with some yeast extract.

You say "was".
You're talking in the past tense.

I didn't get pretty much
any rise on it.

Obviously,
it's sort of trying to grow

and it can't, so basically it's
sort of fallen apart.

Oh, wow. I know. It's like raw.

There was no... It doesn't look as
if it's been in the oven.

No, it doesn't, does it?
It's literally like dough.

It has a good flavour.
It has a great flavour.

But the texture's so awful
that you couldn't eat it.

It's a shame. Yeah. Bad luck.
Thank you.

Thank you for your kind words.
Cheers, guys.

I mean, I think that their words
were a lot kinder than

my bake deserved, if I'm honest.

But it's just piled on the pressure
to try and do better in

the other challenges, which I didn't
really want today.

I think I was as close to
a handshake as I may ever be,

so I'll take that.
He said the word "superb".

You don't hear superb a lot,
so, I'm happy with that.

I am little bit disappointed
about the flavour bit.

I should have put a bit more salt.

I'm not looking forward
to Technical Challenge.

I will be at the bottom again.

Er, it's not my thing.

CROW CAWS

For the bakers' next bread week
challenge,

they have no idea what they'll be
asked to make.

Hello, bakers.
Welcome back to the tent.

It's time for your
Technical Challenge.

And today your Technical Challenge
has been set for you

by the chairman of the board.
And when I say board,

I mean bread board.
It's Paul Hollywood.

Paul, have you got any advice
for our bakers?

You know they idolise you.

This is all about the planning.

Well, the planning and the timings.
Get those right, you'll be fine.

Now, as ever, your Technical
Challenge will be judged blind,

so we're going to have to ask these
two punks to leave the tent.

LAUGHTER

See you later.

OK, for your Technical Challenge
today Paul Hollywood would love you

to make his take on
that fast food classic,

the glazed ring doughnut.

He'd like you to make 12 ring-shaped
doughnuts. All should be covered in

a classic vanilla glaze and six of
them should be dipped

in a strawberry icing.

There's a lot riding on this, kids,
so doughnut mess this up.

You've got two hours, 45 minutes.

On your marks... Get set...

Bake!

JASMINE GROANS

I'm feeling incredibly daunted
about deep frying.

Well, who has a machine like that
at home? Do you? No, I do not.

I wouldn't be making doughnuts,
I'd be making fish and chips.

Ooh. Look at that.

I've never made doughnuts before.

I make doughnut many times.

Should be OK...

Paul, I know you like a doughnut.

I'll be honest with you. Doughnuts
are my guilty pleasure.

For a main course I'd have
a load of hot dogs

and then for dessert I'd have
a load of doughnuts.

That would be my ideal meal.

They look easy,
but actually it isn't.

They need to use as much time as
possible on the proving.

Notice on every one of these you
have a white band

that runs round the middle.
If they don't have the white band,

it hasn't been proved enough

and the chances are it's going
to be quite dense.

Well, have you told them how long
to prove for?

No, they don't need to be told that.

I would've thought one of
the problems is getting that ring.

They've got several little cutters,
actually, so the chances are

they may choose something too small

and then that hole will
just disappear.

OK, Prue, choose your doughnut.
I'm going to go for a plain one.

I'm going to have this one.
I'm going to have the pink one.

Oh, yes. You can see how soft
it is inside.

Oh, my God. I am covered in icing.

Finger-licking good.

The recipe is not very detailed.
So, the first note is,

make the dough and leave to prove.

Self-raising flour and strong white
flour together.

Adding self-raising flour
and yeast should ensure

a light, fluffy texture...

I imagine the self-raising flour
will give it extra lift.

..if they follow all of Paul's
instructions very carefully.

I need to warm the milk up first.

So then it should activate
the yeast and it goes frothy.

But if you make it too hot
it kills the yeast.

I try to put the hot milk
and the yeast

but it's not rising.

I'm a bit worried, I still worry.

How's my Aaron? Does it put you off
when you have a bad signature?

That's in the past, anyway, now.
Yeah. We've moved into the future.

Oh, I love your attitude. Yeah.
Yeah, it's in the past, it's gone.

Yeah, you look good. Thank you.
You know what I mean?

It's what I need. It's like an ego
boost to keep me going.

As long as you look good, babes,

who cares? Just look good.
You always look good, babe.

And you can smash anything.

Dough's out, I'm trying do
a bit of slap and fold.

I want it to look cute,

I want it to be ready,

I want it to be tasty.

It's blobbing.
It does look like it's alive.

It looks like it's an animal.

How are you feeling it's going
in general?

I just hope I won't be at
the bottom again.

You're right at the back. You can
see what everyone else is doing.

I don't cheat. You never cheated at
school? No. Not once? I never cheat.

Really? Did you do well at school?
No. Never did well.

THEY LAUGH

Number three, prove.

I put this in the proving drawer

until double in size.

I'm going to prove it for about
half an hour, see how it goes.

This is the face of somebody who
just wants to do well.

Bakers, you are halfway through.

Keep going, guys.

Right, let's make the glaze.

600g of icing sugar.

30 coconut oil.

They haven't given you an amount of
whole milk,

so I don't think it's a lot.

If you get the glaze consistency
wrong it'll be, like,

really thick and gloopy all over it,
or there won't be any at all.

Essentially, want the glaze to
be, like,

a thin liquid that'll just coat the
outside.

I'm doing it by eye.

My eyes are like...

Oh, the glaze is good!

I'm done.

Thank you so much.

Make the strawberry icing

to coat the tops of six of
the glazed doughnuts.

Ooh, that is strong.

I went for it. I went...

About 20 drops.

I feel like it needs to be REALLY
red, as well.

This is where they're gonna go, "Hmm
it looks a bit too red."

With glazes and icings in hand,

the bakers can return to their
dough.

Let's have a wee look.

If they prove it for too
long,

it could develop large air bubbles
and collapse when it's fried.

Obviously, don't wanna
overprove it.

But, if it's underproved,
their doughnuts will be dense.

Anyone else out?

I'm gonna do two more minutes.

It's passing the test -

it's slowly springing back, and
it's not coming all the way,

so it seems like it should be
proved.

Yeah, I need to get going.

It's not rising. Not much happening.

"Shape the dough into 12

"approximately seven centimetre ring
doughnuts."

The judges will be expecting

a batch of identically-sized perfect
ring-shaped doughnuts...

Paul loves uniform things.

..but the bakers haven't been given
any directions

on how to achieve that.

I don't know how to get my hole in.

I'm just gonna do it with this.

We'll get a neat hole.

Everyone wants a neat hole,
don't they?

SHE LAUGHS

It's quite big, that hole.

Yeah, but remember that it expands.
It's gonna...OK.

So, you think this is a big enough
hole...

HE MURMURS

How big should a doughnut hole be?

I have no preference on hole size.

SHE LAUGHS

But, while everyone else is
shaping their rings...

They look like doughnuts, which is
great.

..Pui Man is at a standstill.

My dough is not rising as much as
I thought.

And I am seeing everyone, like,
shaping their doughnut already.

I don't know,
I may have killed the yeast.

Three, six, nine, 12...

Anybody know what the bags are for?

A cape.

Gonna bag my doughnuts.

I've never used one of these bags
before,

but we got given it, so I'm gonna use
it.

Put them back in to prove.

I'm leaving it for 30
minutes or so.

I need to start shaping it.

I just hope I can do this in time.

Stay positive, stay positive.

Bakers, you've got one hour left.

Wondering how long we
need to prove it for.

It's crucial that the
doughnuts get adequate proving time.

I'm just trying to give it as long
as I can.

Waiting for it.

But the bakers also need to
calculate how long they'll need

to fry, cool and decorate them.

Paul said about timing, planning...

I need to work out timings,

cos I have no idea how long they take
to fry.

Tom's reckoning 45 seconds.

I don't trust Tom with a technical.
Yeah.

I'd trust Toby with a technical.
OK, he's won twice, hasn't he?

Yeah. And he's... He's the wee bread
boy, so you know...

"He's the wee bread boy." So wee.

His moustache is made of bread.

I just said your moustache was made
of bread.

HE LAUGHS

Put this in the proving drawer.

I should have enough time.

Bakers, you've got half an hour
left.

SHE EXCLAIMS

I reckon this is probably done.

While Pui Man is still waiting
for her second prove...

Dough is proving, so there's
nothing I can do.

..the other bakers can move on to
the next step.

Number four is "Fry the doughnuts."

Let's do this Noel. Let's do it.

This is exciting.

She floats, which is a good sign.

I'm gonna do two at a time.

Two minutes on each side.

I reckon three at a time.

Three at a time?

I'm gonna do four in a batch.

If I put too many in at one time,

it's gonna reduce the temperature of
the oil.

If you have it too low, it'll absorb
too much oil,

and then it'll become greasy
and unpleasant to eat.

Oh, I need to start deep fry them.

Otherwise, I won't have time.

I think that colour's good. Like the
back of Paul's hand.

How's he get that colour?

You know like the ice baths that
everyone has?

Paul has one of these.

He can do eight minutes.

"Ooh... Argh..."

- Absolutely.
- In his little Speedos.

Oh, gosh.

I deep fry, about three minutes
each side.

I just don't want them to be doughy
inside,

so they might be a little bit too
brown.

I'm feeling OK with them.

They look like doughnuts, which is
great.

Everyone seems like they've got
the doughnuts already.

I'm gonna glaze them now.

OK, let's do this.

The judges are expecting
a thin translucent glaze.

I do love a glazed ring.

They feel good.

It's very messy.

Whoa. That was thicker than
I thought!

I don't know whether they're
a little bit overdone.

Nice onion rings.

They're not onion rings!
NOEL LAUGHS

Oh, they look gorgeous. No, they're
not, they're not. I know.

I know they're not. Are you sure?
How do you know? How do you know?

I know. Because I make doughnuts
all the time at home. I know.

He's gonna have a problem with them.
Yeah. Just keep going.

Keep going until finish, yeah.
Just keep going sweetheart.

Ah, this one... Too much icing.
Be positive. I know. Be positive.

Be positive, darling.

The bakers have been asked to coat
six of their doughnuts

with strawberry icing.

They feel really crispy.
SHE CHUCKLES

This one's too small.
SHE SIGHS

I need to do six pink.

And then I need to decorate them in
red and white.

"Paint red and white spiralling
circles."

"Spiralling"?

They said "spiral." How long do I
have?

Bakers, this is it. One minute
left. One minute.

Oh, good god. This is so stressful.

My hand's shaking.

Oh, my Go-o-o-od.

I reckon I've nailed it.

Bakers, your time is up.

Please come and bring your
beautiful doughnuts

and place them behind your photos.

Yours look great. What are you
worried about?

No, mine underproved. I don't know
what happened.

They're so beautiful.

Paul and Prue are looking for 12
golden brown, uniform,

beautifully-decorated ring
doughnuts.

That's a lot of doughnuts.

It is a lot of doughnuts.

Right...

Actually, for the first one
they don't look too bad.

The white line is good.

Yeah, and they're the right colour,
aren't they?

Decoration's pretty good. Mm. It's
pretty even.

The crumb looks good.
Hmm nice and light.

It's nice on the mouth, it's quite
soft. Good. Good.

OK.

It hasn't proved enough. You see?
There's no white line.

There is much too much icing
on that. Look at that.

It's an acceptable doughnut.

Hmm. But it's a bit heavier.

These are massively underproved and
very, very dark.

Let's have a look inside.

They took a bit of a saw - you see
how dense that is?

It's over-fried, as well.

The flavour's good, but the
texture's all wrong.

And they're uneven, some of them
are much smaller than others.

Yeah. Now, these don't look too bad.

Well, this one doesn't look as if
it's iced at all.

The icing has been so liquid it's
just disappeared.

Hmm.

It's soft. The crumb is nice.

Hmm.

The texture's OK.

They're a nice shape.

I mean, you look at the
inconsistencies...

There's a tiny little one. Look how
dark it is.

But that actually tastes burnt,
as well.

It's very greasy, look. Hmm.

Now, I quite like these. The icing
on this isn't particularly neat.

They match. True.

Quite original.

And it's thinly glazed, which is
what I like. Absolutely, yeah.

The white line is there. They've got
the white line, there.

This is quite light inside, as well.
Hmm. Tastes good.

It's delicious. These are so
uneven.

I mean some of them look well-risen.

And some of them look tiny.

Actually, it's not as tight as
I thought it would be.

No.

Well, that's one of the bigger ones.
Yeah.

It's as if they've been done in
two batches.

Yeah. Very inconsistent.

Look, someone's tried to be clever.
Oh, well why not?

I think that looks really good.

It's not quite the decoration we
told you to do, but it's lovely.

The lines are good, the consistency
and the colour is pretty decent.

Gosh, that's very big bubbles
in there. Hmm.

Yeah, it's quite open, it's been
well mixed.

Now, overall, these don't look
too bad.

The shaping has created a bit of
an issue.

Needed to be slightly thicker on
the glaze on this - it's run off.

It is nice and spongy.

It is. It tastes OK.

Just a little bit uneven. Look at
this. The icing is pretty terrible.

Yeah, the icing on this is a bit
thin.

And then, ironically, when you move
onto the last one,

it's just way, way too thick, and
they're all inconsistent, as well.

It's a bit of a mess. They're quite
big. Yeah, they're nicely risen.

The bigger ones are really
good doughnuts.

Yeah.

Paul and Prue will now rank
the doughnuts

from least to most successful.

In 10th place, we have this one.

- Pui Man.
- OK.

These are over-fried and
underproved.

In ninth spot, we have these,

who are these little beauties?

I wouldn't go that far. Lesley.

Way, way over-fried and... Yeah.

..there's just no consistency in
the shape, as well. Yeah, I know.

Nataliia is eighth,

Jessika is seventh,

Iain is sixth,

Tom fifth,

Toby comes fourth,

and Aaron is third.

And then, in 2nd place, we have
this one.

Nadia. They're nicely iced.

They're pretty well risen.
Excellent. Thank you.

Which means, in first place,
Jasmine.

The icing was very good, you had a
lovely texture inside.

They were nice doughnuts, well done.

SHE SCREAMS

Well, that just happened.

And it's bread week, which
I feel is like...

I feel a little bit better after
the disaster that was this morning.

Oh, wow.

Have some beer later.

Forget about it.

And crack on tomorrow.

Just one final challenge before the
judges decide

who will be bread week's star baker

and who will be leaving the
competition.

Well, here we have it - bread week,
dread week.

Let's talk about some of
the bakers. Let's look at Aaron.

Aaron had a bit of a disaster in
the sig, didn't he? Yeah, he did.

But he didn't do too badly in the
tech. No.

But then you have Pui Man.

I don't think Pui Man had enough
salt in her signature.

It didn't really create
a lot of flavour.

Pui Man did not have
a good day, really.

You have to mention Nataliia, as
well.

Because Nataliia's signature was
meant to be a savoury bake,

but it was SO sweet. Iain smashed it
yesterday.

Thing is about Iain, he did really
well in the signature,

and then he was 6th in technical,
so he has slipped down a bit. Yeah.

There is one person, I thought, who
is doing extremely well,

I think, is Jasmine. She won the
technical

and did well in the signature, as
well. Nadia, too. She's doing OK.

If she has a good day today, she
could be up there.

It seems like there's a lot to play
for in the showstopper.

Oh, definitely. I'd like to see you
two in tracksuits

with whistles giving team talks.
I'd pay to see that, actually.

I'm in.

Bakers, welcome to your showstopper
challenge.

Today, the judges would love you to
make

a fantastic celebratory sweet bread
with at least three tiers.

Your showstopper should be made
with an enriched bread dough.

And should be designed to represent
a celebration

that has meaning for you. You have
five hours to...

# Celebrate sweet bread, come on! #

Great vocals, Alison. Thank you so
much. You're wasted on this show.

Well, I've had a drink, but I
wouldn't say I'm wasted!

On your marks.

Get set. Bake!

I can't have a bad day today.

HE LAUGHS

I just wanna do well.

SHE EXHALES
Calm down, calm down.

Today's showstopper challenge
is an enriched bread,

three tiers of it,

made into a sort of celebratory
showstopper.

Like a tiered wedding cake,
but made out of bread.

For me, what I wanna see is

beautifully flavoured and well-baked
loaves

that really show off the bakers'
skills.

Unbelievable stance.

Unbelievable. Power.

The introduction of flavours is
gonna be quite tricky

because the addition of all
the ingredients into the dough

can slow things up. Add too much
fruit, for instance,

then again, that slows the yeast up.
You've gotta get your timings right,

your proving right, your baking
right, get the consistency right.

If it isn't, there's gonna be
trouble.

- Morning, Aaron.
- Good morning.

Right, Aaron tell us all about
your sweet breads.

So, I'm doing a celebration
of life sweet bread

for two of my friends who passed
away a few years ago,

Alicia and Fidel. My friends have
always been really supportive of me

getting onto Bake Off, so it just
felt fitting.

And I'm doing four couronnes,
stacked,

and then, down one side, there'll be
some flowers for Fidel,

- roses for Alicia.
- Sounds like a fitting tribute.

Thank you.

Aaron's ambitious French couronne
bread

will be festooned with a cascade of
flowers

and filled with pistachio marzipan,
cherries, and apricots.

Couronne is such a beautiful
bread, made right.

Yeah, I've really tried to
finesse this one for you guys.

Well, you've got five hours, Aaron.

Yeah, and I'm... I'm making good
time cos they bake quite fast,

as well, cos there's a hole in the
middle. Good luck. Thanks, guys.

Also going for a classic French
celebration bread is Nadia.

I am making a wedding cake,
but a French one.

It's beautiful. It's a nice brioche
dough

with a nice raspberry creme
patisserie inside,

and it's really pretty.

I just love weddings.

Never been married, but love
weddings.

Nadia's sweet bread tower
will be decorated

with dozens of hand-piped
buttercream blooms

fit for the wedding of her dreams.

We're going to a wedding. Whose
wedd...? Is it your wedding?

Well, I've been waiting
a very long time.

Oh, g... Have you got a
boyfriend?

- Yeah.
- Not put a ring on it yet?

- No.
- What's his name?

Daniel.

What are you playing at,
Daniel? What are you playing at?

Remember, there's no ring on it -
anyone could take her!

Let me just chuck this in the
proving drawer.

While the bakers wait for their
dough to increase in size...

So, prove for an hour.

..they can focus on their fillings.

This is my creme pat with loads of
fresh raspberries.

This is glace cherry.

But adding ingredients with more
moisture...

Just straining off the liquid so
they're not too wet

going into the dough.

..can run the risk of wet
and sticky dough

that won't rise properly.

- How you doing, Iain?
- I'm OK.

- What's going on?
- So this is gonna be celebrating

- Samhain, which is the Irish pre...
- Samhain?

Yeah, it's the Irish precursor
to Halloween.

Oh, I love this.

Yeah. You know
like, jack-o'-lanterns and stuff?

- Yeah.
- So, they used to have

these little turnips that they
would carve terrifying faces into.

- Really?
- Yes, it's horrifying.

So is yours gonna be
horrifying?

- Hopefully, yeah.
- Oh, OK.

I wanna scare the judges
a wee bit.

Iain's spooky sweet breads
will be flavoured with apple

and cinnamon and decorated
with edible paint

and dead dough decorations,

celebrating his girlfriend
Dervla's favourite time of year.

My girlfriend, she says that she
looks like you

and wants you to know that.
NOEL CHUCKLES

I mean it's scarily close.

It is scarily close. I feel sorry
for you.

So she looks like a sort of dug-up
zombie Elvis?

Yeah, that was what attracted me
to her in the first place.

Yeah, cool. Yeah. All right.

I've pulled.

Also dedicating his bread
to someone special is Tom.

My boyfriend, his favourite time of
the year is autumn,

so mine is just all about that
changing time of the year

when all the leaves fall off the
tree.

How are you doing that in bread?

I've got a three tiered cinnamon
bun tower.

And then I'm gonna have some
chocolate decorations.

Because it's bread week,

so why not decorate out of
chocolate?

Tom's sculpted chocolate tree will
shower autumn leaves onto

the orange cream cheese icing that
will cover his orange,

cinnamon, and pecan nut rolls.

Let's hope it tastes as good as
it sounds.

Yeah. I don't know if I have the
substance to back it up,

but let's see. Well, we'll find
out. Let's see.

Think I'm gonna have to get my
dough out of the proving drawer

whatever it looks like, it's gotta
come out.

It's pretty big.

I don't know if it's risen as much
as I would like it to,

but I haven't got time to mess
around now,

so I'm just gonna have to get on
with it.

The bakers now face a race to get
their bread filled and shaped

before it proves for
a second time.

And there's gonna be some
apple and cinnamon

piled into the loaf, so hopefully
they don't leak into the dough.

So, this is my fruit filling. It's
just the apricots,

the lemon, and the sour cherries.

So, this is the cinnamon
and cardamon butter.

I'm actually gonna fold it,

almost like making laminated pastry,
when you put butter inside.

- Morning Jasmine.
- Morning. Hello.

Right Jasmine tell us all
about your sweet breads,

what are you doing?

So, I'm gonna do a Swedish
cinnamon and cardamom

midsummer celebration bread.

Lovely.

Jasmine's plaited kanelbullar loaves

will be made from sweet cardamom
dough filled with cinnamon sugar

and butter, and decorated with
delicate Scandi-style icing.

Ironic that I'm plaiting when
I have no hair to plait myself.

I had my own hair completely until
I was, like, 12.

And the doctors didn't really know
why.

Like, no one really knows what
causes alopecia,

or there was nothing that triggered
it.

I just randomly started losing my
hair.

So, it literally wasn't until, yeah,
a couple of years ago

when I stopped wearing my wigs.

And it was really hard at the start,
going outside without wearing a wig

and just looking different, but I
feel like I'm really getting to

the point where I genuinely am
starting to enjoy, like,

not having hair and being different.

The bakers need to carefully shape
their filled doughs

to create the perfectly-formed
sweet breads

that Paul and Prue are expecting.

But he likes things very neat.

If things are chaotic,

I can see him sweating, he doesn't
like it. How does he cope with you?

Yeah, he doesn't even know what
I am!

And while most of the bakers are
shaping the dough

before it returns to the proving
drawer,

Jessika is relying on the second
prove to shape her loaves.

So, the string around it,
essentially,

what I'm doing is I'm trying to
make each tier look like a pumpkin.

Ooh. So, as it proves...

So as it proves it's gonna... ..it
will stretch into the string. Sick.

Jessika's pumpkins will be
sandwiched

with apricot conserve

and orange-infused creme
patissiere,

decorated with crops

and rain dancing figures

to celebrate her time working in
Uganda.

I would work in communities that
mainly focus on agriculture,

and they experience a lot of
drought,

so, when the rain came, the women
and children

would leave their houses and dance
in the rain

to celebrate the, kind of, coming of
the rains

and the prosperity of the ground
to hopefully grow their crops.

Bakers you are halfway through,

you've got two and a half hours
left!

The second prove is the bakers'
last chance

to get their dough ready for
baking...

Hopefully, it will puff up.

..producing a light and airy bread
and open crumb structure

that the judges are looking for.

So, this is the bread that STOLLE
Christmas.

Can't sacrifice that second prove
today,

cos Paul said it was slightly
underproved

on the second one yesterday.
HE CHUCKLES

Let's hope Christmas comes early
for me this week!

Toby's hoping he can redeem
himself today

with his festive stollen breads
filled with mixed fruits,

spices, and marzipan,

celebrating his favourite time
of year.

I absolutely love Christmas.
I always have.

We stockpile stollen every year.

That's why I wanted to go
for stollen-inspired bread.

And it tastes great. Can't lose,
surely.

Nataliia. Morning. Hello. Hello,
Nataliia. Morning.

Nataliia, tell us about your
celebration bread.

So, today I'm gonna make my korovai.

It's Ukrainian wedding cake

which is a recipe of my grandmother.

So I hope it works today.

Paul, don't look at me like that.
SHE LAUGHS

I'm so scared of you!

How can I have a go at
your grandmother? Please!

Nataliia's traditional korovai
wedding bread

will be made from an enriched dough,

packed with butter, and flavoured
with orange, cinnamon, and rum.

All from a family recipe passed down
to her from her mum.

She a good baker?

She's a good baker, but I
think she's better with cooking.

And is she here or in the
Ukraine?

- Here.
- Does she watch this show?

Yeah.

- Hello, Nataliia's mum.
- Hi, mum. Hello.

She said you were a better cook
than a baker.

No! I never said...
THEY LAUGH

You know everything you say
they're filming.

She's gonna find out!

But Nataliia's family recipe
has competition.

So, I'm making a
korovai-style sweet bread.

Ooh Three tiers. That's
controversial. Is it?

You know Nataliia's making one,
she is Ukrainian.

Yeah, I know, no pressure.

Lesley's hoping her korovai sweet
bread

enriched with rum-soaked raisins,
blood oranges, and cinnamon,

will hold its own,

and she's decorating it with
flowers for her granddaughter.

My little granddaughter, Mabel,

she's coming up for two,

and she loves flowers,

and on her first birthday, we had
a daisy theme, so little nod to her.

Also saying it with flowers is
Pui Man.

I bought my house. Yeah.

There is a rose tree outside my
house. Stunning.

But I cut that off.

Why? You cut the roses off? I
chopped...

Yeah, I chopped the whole plant off.
Oh, my God!

It's because, for Chinese feng
shui... Huh?

..roses are not good for your love
life.

No. Why didn't you, like, plant it
round the back?

Then, my boyfriend at the time...
Yeah, yeah?

..bought me a plant. Yeah. A rose
plant.

And planted it at the back garden.

Now, we got married.

So I think the love curse is broken!

Pui Man's tribute to her husband
Paul

will see three layers of plaited
milk bread

filled with a coconut paste
and glace cherries,

adorned with roses sculpted from
bread dough.

How do you make your roses, then?

I use the circle cutter. I... You
do? Yeah.

You line them all up and roll it up?
Yes. Impressive.

I tried it at home. It...

..went well most of the time. OK.

So hopefully, this will go well.

So, second prove's done.

That's behemoth.

She's going in.

TOM GROANS

Wish me well.

As their dough hits the heat...

Going in.

..the bakers can get to work on
making their decorations

that will elevate their celebratory
sweet breads

to showstopping levels.

I'm making my lovely
chocolate tree.

Roses are for Alicia, and the
sunflowers are for Fidel.

These are gonna be on top,
so I want them to look nice.

The bread's quite dark,

so the daisies really add a bit of
colour to it.

My roses look quite good. Yeah.

Gonna make some rain clouds.

These are the turnip lanterns.
They're terrifying.

What the hell is that?

SHE LAUGHS
Wha...? Babes...

I've done some more.

That's the most disgusting
thing I've ever... Oh!

- That's the worst one.
- What is that?

It's gonna be a tree,
eventually.

It really doesn't look like
a tree, Tom.

It looks like a big log.

Wait.

Wait and trust me.

Smells nice, though. Thank
goodness!

What's this? It's like a
little octopus.

I've got some leftover flowers.

We could maybe catapult it
somewhere. Who shall we take out?

No let's... Who looks like they're
doing well?

Tom. You go for the head, I'll go
for the feet.

One, two, three...

SHE GASPS
Oh, Jesus!

Blimey.

We flicked baby octopus at you.

Sorry, I'm so deep in the focus -

trying to make this not look like a
poo.

Oh, good. These two are done.

As the sweet breads come out of
the oven...

Fab.

..it's the moment of truth for
the bakers' showstoppers.

Definitely a little over. It's not
as pretty as I wanted it,

but it's a bit... It's fine.
I'm gonna cover it with daisies.

It's a good bake.

I don't think it's raw.
HE LAUGHS

The flavours I know are good, so I'm
actually just chuffed I'm on time.

But not everyone is happy.

PLEASE be done.

That's gotta go back in.

That is definitely not done.

Still not done.

Bakers, you have one hour left.

I need 45 minutes to decorate,
so that's fine.

As long as they're out in the next
ten minutes and start to cool.

Other peoples' breads are looking
really good.

This is kind of stressful.

Whilst Toby and Iain face
an anxious wait...

Come on.

..the other bakers must get their
breads cooled...

It's hot, it's hot, it's hot, it's
hot.

..and decorative elements
finessed...

I'm shaking a bit.

..before assembly can begin.

These are just the little flowers
that are going round the edges.

Got some bling for these roses.

Because I live in Essex.

I just want to get the roses done

so I've got an equal amount of roses
to sunflowers.

OK, just gonna glaze this
super quickly.

I have made my lace from milk with
cornflour and gelatine.

Ah... Yeah, so beautiful!

I'm a little bit worried.

I desperately just want it to be
done, out, and looking all right,

cos at the moment it's not even
gonna be done, let alone decorated.

So eating into decoration time.

Bakers you've got half an hour
left.

Argh!

Where am I next? Oh, here.

Keep going, come on, come on.

As most of the bakers start
to assemble their showstoppers...

They are still very hot, but I have
to start decoration,

otherwise I won't have enough time.

That's out.

Iain and Toby...

That's a big unit, that is.

..have no other option

but to get their breads out of
the oven.

Some colour on that one.

Ideally, these will cool quickly,

but it's under-proved. You can see
cos it's cracked there.

Paul's gonna have a field day on
that, isn't he?

Oh, I've gone... I've just gone
over the top with the red.

It's like there's been a
murder. What's going on?

It's everywhere! I feel like this
is a handshake already. Yeah.

No-one's gonna shake this
hand.

NOEL LAUGHS

Bakers, you have...
VOICE CRACKS

- I've got consumption.
- You can do it, Noel!

You have ten minutes left!

Who have you become?

Joan Rivers.
THEY LAUGH

Oh, please don't squash.

Oh, please.

Just gotta do this really quick.

Bread week would be the worst week
to start crumbling.

Come on. Oh...

So, I'm actually really, really
happy with it.

Oh, god that looks rough.

This is gonna be terrible.
This is gonna be terrible.

Oh, sugar! I haven't got enough
royal icing!

It's meant to be a glaze that will
harden like a toffee apple,

but that looks quite dark.

I want to have it, but it's not
gonna be good if it's burnt.

How long we got left, sorry?

Bakers, you have one minute left.

Oh, god.

It's so annoying. This went so well
in practice, as well.

Oh, stick on.

Lovely.

Even if they say it tastes like
trash,

at least I know it looked good!
HE LAUGHS

And, for this bit, don't tell
anyone.

Bakers, your time is up!

We're done.

Please step away from
your showstoppers.

Oh... I feel rough.

I feel rough about that.

Is that good enough? I don't know.

Oh, my god.

The celebration sweet breads now
face the judgement of Paul and Prue.

Jasmine, will you please bring up
your showstopper?

It's beautiful. It's really very
delicate.

I do like the decoration,
I like the icing,

the icing consistency is spot on, as
well. It's very pretty.

So, it's got cinnamon
and cardamom in it.

The cardamom level and the cinnamon
level are very nice,

and actually, the
dough's baked beautifully.

You've got a good amount of swirls in
there, so that is very good.

But also, I think it looks
incredibly pretty.

And it tastes fantastic.

Mm. Well done, Jasmine.

A bit wonky. But I think it looks
very good.

Let's see what it's like inside.

It has marzipan inside,

and the bread is enriched with
butter, eggs, apple juice, and milk.

The bread is not quite done.

It's quite doughy.

That is such a pity, because I
think that is

the best tasting stollen I've ever
had. Ah!

Well, I think it's really dramatic,
very neatly done.

I do like the bold colour on the
outside. I think it looks stunning.

This is orange, cinnamon, and pecan
cinnamon rolls.

Mm, I love the crunchy filling.

And the cream cheese icing
is lovely.

Love it.

What I do like is the bread itself -

it's light, but then the filings
just really pack a punch.

It's beautiful, yeah.
Well done, Tom, excellent.

Thank you so much, guys.

I like the little figures, the
colours are great.

It's a little bit clumsy.

But the bake is lovely.

Let's have a look and see what it's
like inside.

It's a Japanese milk bread
filled with a creme pat

infused with some orange zest and
some cardamom.

And there's an apricot conserve.

All the flavour comes from
the creme pat.

Yeah. You want something more,
maybe fruit inside

the bread would've been nice, as
well?

You could've done more with
the bread. Sure.

I love the bake on it,

I love the shine.

It really looks so appetising.

So, this is an orange-and-rum-soaked
raisin sweet bread

in a korovai style.

The texture's absolutely lovely.
It's springy, nicely baked.

I think you've done a great job.

It looks good, it's baked well, great
flavour, texture's good.

Well done, Lesley. Thank you.
Thank you.

It's highly decorated.

It's a little bit clumsy.

You've done the lace nicely, but
it's got a few joins.

I added oranges' zest,

rum, vanilla extract,

and a bit of love!

Your spice levels in
the cake are good.

However, the dough itself is
very claggy.

Mm-hmm. It needed much more proving.

Yeah. I think there's some really
good things about it,

and I love the flavour.

There's just not quite
enough finesse.

Thank you.

I like it. I really like it.
I like the decoration.

There's a lot of work in this.

I love the way you've done
the roses.

They're perfect.

It just looks lovely.

So, let's see how it tastes.

Inside, I have got a white
chocolate creme pat,

I've got a creme mousseline in
the middle,

and I have also got fresh
raspberries inside.

That won't come off your fingers, by
the way.

Or your mouth. All right,
Dracula?

The texture is perfect.

You'd almost think it was a cake.

It is very cake-like, but it's
light.

That's lovely. Well done.

Show us your tongue.

Sorry, guys!

It looks absolutely lovely.

The coconut and sugar is glittery,
so it shimmers.

I think the roses have worked out
well.

The pipe work's a little bit all
over the place.

Inside, I filled with coconut paste
and glace cherries.

Really nice, and powerful coconut
flavour - and I like the cherries.

Glace cherries wouldn't be one
I would choose normally,

but actually, the glace cherries
work... I think it's lovely.

- ..really nice with this.
- OK.

And I think the bread is baked quite
nicely, as well. I quite like that.

Oh, thank you. I think you've
managed to achieve something

that has surprised me, which is quite
unusual.

Well done. Oh, thank you. Thank you.

It doesn't make you want to eat it.
No it doesn't.

There's certainly a Halloween feel
to it. Samhain.

Yeah... Yeah.

So it is a sort of winter, autumn-y
spiced sweet bread

with a cinnamon and apple swirl
filling.

It's underbaked, sadly. Is it?

It's certainly under-proved.

It's really claggy.

You cannot put apple in a bread like
this,

because apple will leak moisture into
a dough

as it's trying to prove, which will
make it quite gloopy, as well.

Just needed more punch.

Thank you, Iain.

You know I think it looks
absolutely astonishing.

I actually love the look of this.

I love the couronne because it's
exposing what's inside.

And that's how it should look.

But let's have a look and see,
shall we?

The bread is a couronne

with pistachio, marzipan, cherries,
apricots,

and there is a light rose icing on
there, as well.

Yes, Aaron!

That's beautiful.

The pistachio, marzipan, the fruit
level, it's really tasty.

I think you've done a decent job
with that,

and the flavours you've chosen
have worked really well in this.

I think that's pretty faultless.

What a great tribute.

- Thank you, thank you.
- Well done.

Yeah!

Well done! I told you I can
bake bread!

Whoo! Thank you.

I would have to say, I think that
was probably the...

..one of the most beautiful things
I've ever actually made.

I'm happy that I did well today.

But equally, my signature was so
poor!

So there's always a possibility you
could go home.

I think that was the worst feedback
that anyone has gotten so far.

They didn't like the flavour,
they didn't like the bake,

they didn't like anything.

I 100% think I'm going home.

They seemed to really like it!

So... Which is great!
SHE LAUGHS

Yeah, I'm proud, I'm happy.

But I'm also aware that there's a
lot of other amazing bakes in there.

That was a wild ride wasn't it?
What a showstopper!

I was surprised about Iain's.

Let himself down a little bit on
that one.

I didn't think it looked as bad as
you two.

I... That was my perfect
birthday cake.

Yes, exactly. It's your style,
darling.

OK. And who's in line for going
home, then?

Going into the showstopper,

it was Pui Man and Nataliia who were
in trouble.

I thought Nataliia's showstopper was
quite clumsy. Mm.

And not exciting. No.

It... It was OK.

But I did really like Pui Man's.

And I thought, "This is the
comeback kid again."

Yes. She always saves herself in the
showstopper.

Yeah, but in the technical,

she's either been down at the bottom
or second from bottom

over the last three weeks.

Dare I say Iain? It's a tricky one.

So who's in line for star baker?

Jasmine, for sure.

Jasmine's had a pretty solid week.
Yeah.

I think Tom's really pushed himself
up today.

That was a great showstopper.

And Nadia. The signature, she did
well. Second in the technical.

And I thought her showstopper was
fantastic.

So, I think, in line for star baker.

And did you like your red lips?

No, not particularly.
NOEL LAUGHS

It's the first time I've ever
wanted to kiss ya.

Wow. That is such a lie.

Every week, you try something.

I've got security on my door.

Well done, bakers.
You survived bread week.

Luckily, I've got the great job of
announcing

which person will be this week's
star baker.

And the star baker this week is...

..Jasmine.
APPLAUSE

You really deserved that! Really
deserved it!

You deserved that.

Unfortunately, I've got the
horrible job

of letting a baker go, this week.

So, the baker leaving the tent
this week is...

..Pui Man.

SHE SIGHS

No...

Little bit disappointed.

But I wasn't doing well most of the
time,

but I AM part of the Bake Off
family now, so...

It's not a bad thing.

Absolutely gutted.

Today has been, er...

..rough. Today has been really
rough.

HE LAUGHS

Do you feel like you
dodged a bullet?

I... I've dodged a nuke.

You know, well done. You... It's
so deserved.

You know what is cool? It's bread
week.

I'm happy I got star baker for bread
week.

That feels good.

The judges liked what I was doing...

..it was a fun week...

..I've learned a lot.

What's more to want?

I can't believe I've survived
bread week, to be honest.

Well done, Nadia.

Paul's just come up to me and said,

"Very well done, this week. You've
done amazing,

"and you're right up there."

So basically, "You were good, but
not that good!"

I want you to be up there where
you're thinking,

"Have I won star baker?"

Not... Yeah, yeah, yeah. .."Am I
going home?"

Yeah, OK. OK...

Oh, my gosh!

Oh, I'm happy I'm coming back
next week, guys!

See you next week!

It's so crazy!

Next time...

Good morning, Miss Hammond.

..it's back to school for the
bakers.

Too cool for school.

They get in a flap with
the signature...

Devastated.

..take on a tiring technical...

We're just not built like old-school
lunch ladies.

..and create a showstopping summer
fete display.

THEY CHEER

But who will come top of the class?

What the duck?

And who will be expelled?

HE GASPS
No...

See me at the end of class.

Sorry, sir.

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