The Great Canadian Baking Show - Season 9 Episode 2

The nine remaining bakers compete in Bread Week. For the two hour signature, they are each to make eight identical steamed buns, steaming as opposed to baking, especially for "baked" goods, which may be a foreign concept to some. But the biggest question becomes: to steam then fill, or fill then steam their buns. For the two and a quarter hour technical, they are figuratively going to Europe for each to make a dozen Norwegian school buns, so named as a lunchbox staple. They will not only have to deal with dough, but know about spices in adding the right amount of cardamom, and sufficiently cook a vanilla custard, undercooking which will result in a lava flow of the custard out of the buns. And for the four hour showstopper, each will make a muffuletta sandwich. While they can fill their sandwiches with whatever fillings they choose, the judges still want to see the traditional distinct layers of filling, and the made from scratch bread must be the star of the show.