Great British Baking Show Holiday Special Recipes

5 best holiday bakes from ‘The Great British Baking Show: Holidays’ ‘The Great British Baking Show, ’ also known as ‘The Great British Bake Off, ’ returns Friday for a new season of its holiday spinoff, ‘The Great British Baking Show: Holidays.’ Here are 5 of the best bakes from the show’s history

“The Great British Baking Show: Holidays” premiered its sixth season on Netflix on Friday, bringing back several alumni bakers and welcoming a few newcomers to practice their festive baking.

The holiday baking competition is a spinoff of beloved baking competition show “The Great British Baking Show, ” originally called “The Great British Bake Off” in its native United Kingdom. The holiday edition welcomes back contestants from previous seasons of “The Great British Baking Show” and often includes special guests, such as the cast of “Derry Girls” and “It’s a Sin.”

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In honor of the premiere of the sixth season, here are some of the most memorable bakes from previous years and similar recipes so you can try your hand at some holiday baking. (To clarify, this is a completely subjective list based off my own experience as a GBBO fan and avid home baker, so feel free to share your own top recipes in the comments.)

The very first episode of “The Great British Baking Show: Holidays” kicked off with former contestants baking a Yule log, a Swiss roll decorated to look like a tree log in honor of the fires burned at the winter solstice. Paul Jagger’s chocolate cake with chestnut buttercream impressed the judges and helped him win the title of Christmas Star Baker.

Although the show does not always publish the recipes contestants use, judge Prue Leith has shared her own chocolate Yule log recipe. Feel free to make it your own or imitate Jagger’s by adding chestnut or other flavors to the buttercream or switching up the toppings.

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Stollen is a German Christmas bread filled with spices, marzipan and dried fruit. Candice Brown’s version featured a two-layer cinnamon bun stollen with dried apple, and she has shared her exact recipe on the Great British Bake Off website.

Candice also rolled out and colored marzipan to look like miniature apples, so if you’re feeling fancy, give her decoration a try as well.

The third season of “The Great British Baking Show: Holidays” welcomed the cast of “Derry Girls” to the baking tent to try their hand at holiday recipes, and several left the judges remarkably impressed. Although Jamie-Lee O’Donnell said she didn’t have much experience baking, notoriously scrupulous judge Paul Hollywood said her trifle tasted “amazing.”

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Her recipe has not been shared publicly, but this chocolate orange trifle from Jane’s Patisserie seems just as tasty and makes a show-stopping holiday centerpiece.

Rahul Mandal won Season 9 of “The Great British Baking Show, ” and he returned to defend his title for the fourth season of “The Great British Baking Show: Holidays.” Hollywood called Mandal’s crumble “beautiful, ” although he did note the ginger was fairly strong. I think a spicy, gingery treat is perfect for the holidays, so give Rahul’s recipe a try.

Season 5 of the holiday competition tasked bakers with making breakfast buns, and Hermine’s apricot custard crumble buns are the perfect treat to enjoy on a cold winter morning. She was known on her season for her French-inspired bakes, although this recipe actually uses an Italian method for pre-fermenting the dough known as a biga.To make the dough, tip the ground almonds and icing sugar into a bowl, add the beaten egg whites and the almond extract and mix to a dough with your hands. Cover the bowl with clingfilm and chill for a minimum of 2 hours,  preferably overnight, or freeze for 30 minutes.

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For the star, roll out the florist paste on a surface lightly dusted with cornflour to the thickness of a 2 pence piece. Make a template, then cut out 2 six-pointed stars each measuring 5cm across. Cut a 2mm channel from one of the points of each star into the middle of each star and leave to set.

Heat the oven to 190°C/170°C fan/375°F/Gas 5. Line 3 baking sheets with non-stick baking paper. Cut the dough into 4 pieces. Roll each piece into a long rope about 2cm thick. Place the ground pistachios on a large baking sheet and gently roll the ropes in the pistachios to coat.

Gently press the tops of the ropes with the heel of your hand to flatten them slightly--this will make it easier to form them into rings. Run an offset spatula under the ropes to loosen.

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Cut the dough into strips (these will become rings): The smallest strip should measure 8cm, the next 11cm, the next 14cm and so on. Continue in 3cm increments until you reach the largest strip, which should measure 41cm long.

Shape the strips into rings and push the edges together to seal. Make sure the curved surface is on the outside of the rings. (The smaller rings are the hardest to make, so take your time shaping them.)

Place the rings on the prepared baking sheets. Place a piece of parchment on top of the rings. Place an empty baking sheet on top of the parchment paper and press gently to flatten the tops of the rings. Remove the baking sheet and parchment paper and bake the rings for 10 to 12 minutes until lightly golden. Leave to cool completely.

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For the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed.

Once the rings have cooled, begin to build the tower. Spoon the icing into a piping bag fitted with a number 4 writing nozzle. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe the icing in a zig zag pattern around the ring. Repeat with the remaining rings, stacking them one on top of the other, from largest to smallest, piping a zig zag pattern on every ring.That sinking feeling… when you realise you forgot the pudding! This last-minute crowd-pleaser (with boozy custard) could just save your Christmas. It’s best eaten on the day (well, it is last minute), but it’s also a perfectly delicious pud made ahead, frozen and reheated in the microwave.

Prepare the fruit. Tip the raisins, sultanas, currants, cranberries, mixed peel, and orange juice and zest into a large, microwave-safe bowl. Pour over the brandy and molasses and stir together. Cover the bowl with cling film, then pierce a few holes in the top.

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Microwave the fruit on high (100%) for 5 minutes. Carefully remove from the microwave and peel off the cling film. Stir in the bicarbonate of soda, then leave to stand for 15 minutes.

Make the pudding. Mix the grated apple, butter, sugar, breadcrumbs, flour, cinnamon and mixed spice together until well combined. Add the soaked fruit, the soaking liquid and the eggs and stir together.

Fill half the pudding bowl with the mixture, then sit the candied clementine in the centre. Cover with the remaining mixture and level the surface. Place the cut disc of baking paper over the mixture.

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Loosely cover the bowl with cling film and microwave on low (30%) for 20 minutes, then microwave on medium (50%) for 15 minutes, until risen and it comes away a little from the edge of the bowl. Remove from the microwave and leave to stand for 10 minutes.

Make the crème anglaise. Heat the milk and cream in a pan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour the egg mixture over the warmed milk, whisking continuously. Pour the mixture into a heavy-based pan and cook over a very low heat, stirring continuously, for 3–4 minutes, until smooth and thick enough to coat the back of a spoon. Remove from the heat and stir in the orange liqueur.

Turn out the pudding onto a serving plate and serve with the crème anglaise in a jug alongside for everyone to help themselves.

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