Dan's Lemon & Thyme Chelsea Buns, GBBO Week 6

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.

EQUIPMENT:

9”x13”x2” cake tin 

Microwave safe jug, 500ml minimum  

8-inch square cake tin

Small knife 

Stand mixer with dough hook attachment 

Cutting board

Saucepan x 2 

Fine mesh sieve x 2  

Rolling pin

Offset spatula 

Pastry brush  

Disposable piping bags

Electric hand whisk

INGREDIENTS

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:

2 lemons 

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.