Sun, 05 Nov|
Dan's Lemon & Thyme Chelsea Buns, GBBO Week 6
Time & Location
05 Nov 2023, 17:00 GMT
About the Event
Join the brilliant Dan Beasley Harling (GBBO contestant from series 9) live from London who will guide you through baking the sixth of our GBBO Mystery classes from 2023's Bake Off, where we will teach you signature challenge from week 6 of this year's show - with a hint of inspiration from the technical challenge: Lemon & Thyme Chelsea Buns and Rose & Pistachio Fudge.
Enriched lemon & thyme Chelsea Buns, swirled with a fragrant and tangy lemon & thyme filling and topped with a rich cream cheese frosting. And we'll also be making a nutty and floral rose & pistachio fudge. This is set to be a wonderful class featuring herbs, fruits, flowers and nuts; the best of botanicals week.
The class is on Sunday 5th November at the following times:
9am PT / 11am CT / 12pm ET / 5pm UK GMT
We’ll start off the class with an introductory welcome and some background from Dan's time on TV, before we ask you to put on your aprons and bake along as you watch Dan demonstrate all the skills required to make your delicious recipe.
Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Dan, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.
9”x13”x2” cake tin
Microwave safe jug, 500ml minimum
8-inch square cake tin
Stand mixer with dough hook attachment
Saucepan x 2
Fine mesh sieve x 2
Disposable piping bags
Electric hand whisk
For the Dough:
150ml (⅔ cup) whole milk
50g (3 ½ tbsp) butter
75g (⅓ cup) caster/superfine sugar
1 tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp fresh thyme leaves
Zest and juice of 1 lemon
15g (3 ¼ tsp) instant yeast
2 large (XL in US) eggs
500g strong white bread flour (4 cups, sifted then measured)
For the candied peel and lemon filling:
100g (½ cup) caster/superfine sugar
1 tbsp fresh thyme leaves
50g (3 ½ tbsp) butter, softened
150g (⅔ cup) light soft brown sugar
1 lemon – zest and half the juice
50g (3 ½ tbsp) butter, softened, to grease the pan
A little melted butter to brush the rolled buns
For the glaze and Icing:
Some runny honey, warmed (to glaze)
2 tbsp lemon juice
100g (¾ cup + 2 tbsp) icing/powdered sugar
100g (just under ½ cup) cream cheese
Thyme leaves and lemon zest
For the Rose and Pistachio Fudge:
150g (10 tbsp) butter
150ml (⅔ cup) milk
397g can of condensed milk
500g (2 ¼ cups) soft light brown sugar
1/4 tsp rose extract
a few dried rose petals (optional)
100g (~¾ cup) pistachio kernels, plus extra for decoration
Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!
It is your responsiblity to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.
If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.
This ticket is for more than one person, but using one device£50.00