Recipes From The Great British Bake Off: Week 8


Week 8 of The Great British Bake Off tested the remaining five contestants with an even tougher second dough week. With the end in sight, it was important to rise to the occasion. And, thankfully, there were some delightful treats produced, which you can now try for yourself.


Paul Hollywood put the bakers through their paces with thisEastern European sweet bread. It’s traditionally served at Christmas, but can be served as a tea time treat at any time of the year.

Equipment needed: A clean, flat single bed sheet and a 1kg/2lb loaf tin.


For the dough:

300g/10½ozplain flour, plus extra for dusting

40g/1½ozcaster sugar


10g/⅓oz fast-actionyeast

30g/1oz unsaltedbutter, melted

1 large free-rangeegg, beaten

½vanilla pod, split and seeds scraped out

150ml/5½fl oz wholemilk, warmed

For the filling:

60g/2¼oz unsaltedbutter

4 tbsp wholemilk


½vanilla pod, split and seeds scraped out

100g/3½ozcaster sugar

2 tbspcocoa powder

1 free-rangeegg yolk, beaten

To assemble:

15g/½ozbutter, melted

1 free-rangeegg white, beaten

100g/3½ozicing sugar

Preparation method

For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other. Add the melted butter, egg, vanilla seeds and warm milk and begin mixing on a slow speed. When the dough starts to come together, mix for a further 5-8 minutes on a medium speed until the dough is soft, smooth and stretchy.

Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.

For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.

Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine. Set aside.

To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm/20x12in rectangle. Brush the surface with 15g/½oz melted butter.

Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough). The rectangle should measure approximately 1metrex60cm/40x24in.

Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.

Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.

Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.

Place the loaf tin inside a clean plastic bag and leave to rise for one hour.

Preheat the oven to 180C/160C(fan)/ 350F/Gas 4.

Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven temperature to 150C/130C(fan)/300F/Gas 3 and bake for a further 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.

Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

Mix the icing sugar with a few drops of cold water to make a runny icing and drizzle it over the povitica. Slice and enjoy.

Raspberry mojito doughnuts

Luis made up these deliciouslime flavoured ring doughnuts filled with a raspberry and mint jam and finished with a rum glaze. This is one to break out when you want to impress at parties.

Equipment needed: Freestanding mixer with a dough hook attachment, a cook’s thermometer, a 3cm/1¼in plain cutter, a 9cm/3½in plain cutter and a blender.


For the dough:

200ml/7fl oz full-fat milk

18g/½oz fine sea salt

90g/3¼oz white caster sugar

4 medium free-range eggs

7 limes, zest only

25g/1oz fast-action yeast

875g/1lb 15oz strong white flour, plus extra for dusting

105g/3½oz unsalted butter, softened, plus extra for greasing

spray bottle filled with a little sunflower oil

vegetable oil, for deep frying

For the raspberry and mint jam:

350g/12oz fresh raspberries

25g/1oz fresh mint, leaves picked

1 tbsp lemon juice

300g/10½oz jam sugar

knob of unsalted butter

For the white rum glaze:

2 tbsp white rum

170g/6oz icing sugar

2 limes, juice only (3 tbsp juice required)

For the decoration

300g/10½oz fresh raspberries

50g/1¾oz fresh mint, leaves picked

Preparation method

For the dough, warm the milk to 45C/113F on a cook’s thermometer. Place the salt, sugar, eggs, lime zest, flour and yeast in the bowl of a freestanding mixer with a dough hook attachment. Add 130ml/4fl oz water.

Pour in two-thirds of the milk and begin to mix on a low speed using a dough hook. Gradually add more milk until all the flour has been incorporated into a dough, you may not need all the milk.

Increase the speed to medium and mix for about three minutes. Slowly add the butter and mix for another five minutes, or until the dough is smooth and elastic. Place in a large bowl and cover with cling film. Set aside to prove in a warm place (ideally 27C/80F) for 45 minutes.

Meanwhile, make the raspberry and mint jam. In a food processor blend the raspberries, mint leaves and lemon juice to a smooth purée.

Pass through a sieve and weigh how much purée you have. Place the purée in a large saucepan and add the same weight in jam sugar (you may not need all 300g/10½oz of jam sugar). Heat gently until the sugar is melted.

Add a knob of butter and increase the heat to bring the mix to a rolling boil. Boil for four minutes then pour the jam into a bowl to cool and set.

For the doughnuts, tip the dough out onto a lightly floured work surface. Knock the air out gently and stretch and fold the dough back onto itself a couple of times.

Roll the dough out to around 1cm/½in thick and cut out the donuts using a plain round 9cm/3½in cutter for the outer ring and a 3cm/1¼in cutter to cut out the centre.

Grease two large baking trays with butter. Place the circles of dough on the trays, leaving room for expansion in between. Spray lightly with sunflower oil and prove for 20 minutes in a warm place.

Preheat a deep-fat fryer to 180C/350F, or alternatively heat a large, heavy-based pan of vegetable oil until a piece of bread sizzles and turns golden-brown when added to the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the donuts in small batches, turning frequently, until golden-brown. It will take approximately three minutes per batch.

Place the cooked doughnuts on wire racks covered with kitchen roll and leave to cool.

When cool, fill the donuts with the raspberry and mint Jam.

Spoon the jam into a piping bag fitting with a filling nozzle and squeeze jam into each ring doughnut at four equally spaced points around the edge.

For the white rum glaze, add all the ingredients to a saucepan and bring to the boil. Cook until the sugar is dissolved then set aside to cool slightly.

Place the doughnuts directly on wire racks set over kitchen roll (to catch any drips). Brush the glaze over each doughnut until evenly covered.

For the decoration, cut the raspberries in half and place four halves on the top of each doughnut. Set aside to allow the glaze to cool and set.

When the glaze is set, finish decorating the doughnuts with the mint leaves.

Toffee apple doughnuts

Homemade doughnuts filled with a cinnamon-flavoured apple purée and topped with salted caramel. It’s a wonderful mix of delicious flavours!

Equipment needed: Freestanding mixer with a dough hook attachment


For the dough:

6 tbsp full-fat milk

1 tsp dried yeast

1 tbsp caster sugar

250g/9oz strong white flour

½ tsp salt

50g/1¾oz unsalted butter, melted, plus extra for greasing

1 large free-range egg

vegetable oil, for deep frying

For the apple filling:

3 Granny Smith apples, peeled, cored, chopped

40g/1½oz caster sugar

½ tbsp cornflour

25g/1oz unsalted butter

¼ tsp ground ginger

1 tsp ground cinnamon

For the salted caramel:

100g/3½oz caster sugar

35g/1¼oz unsalted butter

50ml/2fl oz double cream

½ tsp salt

To assemble the doughnuts:

1 tbsp ground cinnamon

50g/1¾oz caster sugar

Preparation method

For the dough, warm the milk and put 50ml/1¾fl of it into a small bowl with the yeast and half a teaspoon of sugar. Set aside for 15 minutes to allow the yeast to reconstitute.

Mix the flour, salt and two tablespoons of sugar in a freestanding mixer with a dough hook attachment. Add the yeast mixture, the remaining warmed milk, 100ml/3½oz water, the butter and eggs.

Mix with a dough hook for 10 minutes, or until the dough is smooth and elastic. Then cover and set aside to prove for 45 minutes.

Meanwhile make the apple filling. Put all the filling ingredients in a saucepan set over a medium heat. Add four tablespoons water and cook until the apples are mushy. Set aside to cool.

For the salted caramel, melt the sugar in a pan until it reaches a deep-brown colour. Then remove it from the heat and immediately whisk in the butter.

Add the cream slowly, whisking until combined. Mix in the salt and then pour the caramel into a bowl and set aside.

For the dough, briefly knead the risen dough on a floured work surface to knock it back.

Divide the dough into 12 equally-sized balls then roll into neat spheres.

Grease a large baking tray with a little butter. Place the dough balls on the tray, cover with a floured tea towel and leave to rise until doubled in size (about an hour).

To cook the doughnuts, preheat a deep-fat fryer to 190C/375F, or alternatively heat the oil in a large heavy-based pan until a piece of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the dough balls in batches (do not crowd the pan), turning occasionally to ensure they are an even colour. Cook for around 3–5 minutes, or until golden-brown.

Once cooked, carefully remove the cooked doughnuts using a slotted spoon. Drain on kitchen roll and, when dry, set aside to cool on a wire rack.

To assemble the doughnuts, mix the cinnamon and caster sugar together in a bowl.

Blend the apple filling in a food processor, or using a hand-held blender, until you have a smooth purée.

Fill a large piping bag with the apple purée. Alternatively spoon the purée into a piping syringe with an injector nozzle attached.

When the doughnuts are completely cool, use a small, sharp knife to make a cut into the side of each doughnut, reaching to the centre. Pipe, or syringe, the apple purée generously inside.

Dip one half of the filled doughnuts in the cinnamon sugar. Dip the other side into the cooled salted caramel. If the caramel is too hard, heat it very gently to loosen, but do not allow it to get so hot that it can’t be handled safely.

Set the doughnuts aside to allow the caramel to settle before serving.

Fruity Swedish tea ring

This pretty ring of sweet bread is slashed at the sides to expose the delicious fruit and nut filling.

Equipment needed: Freestanding mixer with a dough hook attachment, a proving bag and a large baking tray.


For the dough:

420g/15oz strong white flour, plus extra for dusting

7g salt (approximately a teaspoon)

10g/⅓oz fast-action yeast

25g/1oz unsalted butter, softened and cut into cubes, plus extra for greasing

35g/1¼oz caster sugar

2 medium free-range eggs

100ml/3½fl oz full-fat milk, warmed

For the filling:

75g/2½oz dried cherries

75g/2½oz mixed peel

75g/2½oz sultanas

75g/2½oz dried apricots, chopped

100g/3½oz pecans, chopped

60g/2¼oz caster sugar

3 tsp ground cinnamon

For the decoration

2 tbsp apricot jam

1 lemon, juice only

100g/3½oz icing sugar

Preparation method

Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Mix with a spoon until combined.

Add another 50ml/1¾fl oz water and knead in a freestanding mixer with a dough hook attachment for five minutes, or until you have a smooth soft dough. Cover with a tea towel and leave to prove for 45 minutes in a warm place.

For the filling, combine the fruit and nuts in one bowl, and the sugar and cinnamon in another.

When the dough is proved, turn it out onto a lightly floured work surface. Knock back the dough and lightly knead.

Roll the dough out into a 40x60cm/16×23½in rectangle, taking care not to knock all the air out.

Sprinkle the sugar and cinnamon mixture evenly over the dough and then cover with the fruit and nuts.

Starting at a long side, carefully roll the dough up into a cylinder (like a Swiss roll). Shape into a ring then use water to stick the two ends together.

Grease a large baking tray with butter. Lift the dough onto the tray and, using scissors, make vertical cuts around the outer edge of the ring, leaving a 4cm/1½in gap between each cut.

Put the formed ring into a proving bag and leave to rise for 40 minutes.

Preheat the oven to 190C/375F/Gas 5.

Bake the proved loaf for 15 minutes, then check if the loaf is browning too quickly. Cover it with aluminium foil (to prevent it burning) if necessary and return to the oven for another 5-10 minutes, or until cooked through and golden-brown.

For the decoration, gently heat the apricot jam to make a glaze.

Once baked, remove the tea ring from the oven and brush it with the apricot glaze. Set aside to cool completely on a wire rack.

Make an icing by combining the lemon juice and the icing sugar until smooth. When fully cooled, drizzle the lemon icing over the loaf and serve.

In Short: Take a look at the recipes from Week 8 of The Great British Bake Off where contestants faced a tougher second dough week.

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