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Some The Great British Bake Off fans aren’t convinced donuts belong in baking week, according to social media.

Now halfway through the 2021 series, Prue and Paul will offer the remaining contestants three baking challenges in episode six.

On the menu are fried donuts in the signature round, delicate Turkish technique and intricately decorated savory pies.

READ MORE: Week six theme and sweet and savory challenges revealed

However, many GBBO followers on Facebook felt donuts were a better fit for Bread Week or even Cake Week. One fan said: “Definitely not a pastry. They are made of dough. They belong to the bread family.”

This sentiment was echoed by many other furious fans.

But another said: ‘I would say patisserie only because that’s where they are in the supermarket, along with all the other patisserie.

And one international fan added: “In the US most people would say pastry.”

Some felt that the popular TV show should introduce a new week dedicated to breakfast foods. Viewers got a glimpse of the challenges ahead at the end of last week’s episode.

The seven bakers on Tuesday night’s (October 26) show will be tasked with making fried choux pastry doughnuts. Combining various baking disciplines, it’s easy to see why some fans were left puzzled.

When is it on TV? Watch all the action on Channel 4 from 8:00 p.m. It will be available to catch up on Netflix later this week.

Baking expert advice

The experts at baking brand Dr Oetker have rounded up their top tips to help home bakers improve their baking skills, whether it’s puff pastry, filo, shortcrust pastry or even puff pastry.

Puff pastry

  • Patience is key when making puff pastry. You need to keep the dough cold, so give it plenty of time to rest in the fridge between rolling it up and folding it.
  • If your dough becomes too difficult to roll and fold, put it back in the fridge to cool, then continue rolling and folding once it has cooled further.
  • If your butter looks streaky when you roll out your puff pastry, don’t panic, just keep rolling and folding and you’ll be fine.


  • To get a nice short, buttery texture with your dough, it’s important to handle it as little as possible.
  • The more crumbly the dough, the better the texture of your dough, you just need patience to work it, so don’t be tempted to add more liquid.
  • Keep your dough cold, use cold cubed butter, and chill your dough before baking to prevent it from shrinking while baking.
  • If you have trouble rolling out your dough, try rolling it out between two sheets of parchment paper.
  • Why not try adding cocoa powder to your shortcrust pastry to create a chocolate batter.

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Choux pastry

  • It is important to whip your choux pastry well. It takes time, but you want a nice smooth, lump-free mixture.
  • Slowly add your egg to your sprouts as you may not need to add everything. You want the consistency of your puffs to just hold its shape and not be too runny.
  • To make your choux pastry rise, moisten the parchment paper before poaching your choux on it, this creates steam in the oven and helps the dough to rise.
  • Once your puffs are cooked, stick a cocktail stick in the bun/eclair to allow the steam to escape and keep your puffs crispy.

filo pastry

  • If you’re making filo from scratch, we recommend letting your puff pastry sit overnight, this will make it easier to work with and spread.
  • Be sure to use plenty of cornstarch when rolling out your filo dough as it will be very sticky.
  • If you have a pasta roller, use it to help you roll out your filo because you want to roll it as thin as possible.
  • Be sure to keep your filo covered with a damp kitchen towel when you’re not working with it so it doesn’t dry out.
  • When layering filo for a recipe, be sure to use plenty of butter as this will soften the filo during baking.

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