Watch the bakers work with sweet dough, making tea loaves and European buns.

It’s week six and time for sweet dough — but will it prove bittersweet for the bakers? They start off with a Signature tea loaf. Since most of the bakers choose to make something connected to home, Mary and Paul are presented with everything from locally sourced loaves from Yorkshire and Oxford to Devonshire-inspired panettone and Welsh bara brith. The bakers face Paul’s most twisted Technical challenge yet and a Showstopper that draws on all of Europe for inspiration: 36 sweet European buns, from Swedish cinnamon buns to German schnecken and French brioches.