Connie made a pull-apart star bread, with a four cheese garlic butter (mozzarella, mature cheese, smoked cheese and Parmesan) spread between layers of dough that were then twisted into a star shape, giving a soft center and crunchy tips. Connie: "So I've got mozzarella cheese, mature cheese, smoky cheese, and then Parmesan to finish it off. Yeah, a lot of cheese." Paul: "You should have two very distinctive textures." Connie: "Yeah. So you're going to get something that's really nice and soft. And then when you get out to the end, that's where your crunch is going to be." Paul: "That's what I'll be going for. The end bit." Connie: "Yeah, the end bit. And I want all the flavors to be twisted into it so when you pull it apart, like, yum." Connie: "It's just trying to find that fine balance." Connie: "Might be a bit doughy. I'm not sure. When I did it at home, it was like double." {Tom}: "Well, maybe that were too much. And maybe this is the perfect rise. And the Bake Off gods have come down to bless you." Connie: "Just egg washing it. Whether it's proved enough, I don't know, but I need to put it in the oven." Connie: "Come on, baby, let's go." Connie: "So there you go."