It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers?
They kick off with a signature tea loaf. Most of the bakers choose to make something connected to home, so Mary Berry and Paul Hollywood are presented with everything from locally sourced loaves from Yorkshire and Oxford to Devonshire-inspired panettone and Welsh bara brith.
Meanwhile we explore the history of the Sally Lunn, and the story of the torta negra - the well-travelled tea loaf that creates a taste of Wales in the middle of Patagonia.
The bakers face Paul's most twisted Technical Challenge yet and a Showstopper that draws on all of Europe for inspiration, creating 36 sweet European buns - from Swedish cinnamon buns to German schnecken and French brioches.
Over halfway through and the stakes are high... but will their dough rise too?
Recipes featured in this episode
|Executive Producer||Anna Beattie|
|Series Editor||Amanda Westwood|