In this, sweet dough week, each of the remaining seven contestants have to make a yeast risen tea loaf for the signature challenge. As most tea loaves used enriched dough, the bakers have to be concerned about adequately proofing the dough within their allotted time. Sue learns about one such tea loaf, the bara brith, which evokes Welsh national pride, and its Argentinean cousin, the torta negra. They are each asked to make one of Paul's recipes for the technical challenge: an apricot couronne. And in an unusual twist, the bakers are given a head start to allow their doughs to proof overnight before a four hour following day to complete and bake the showstoppers: two different types of sweet buns.
—Huggo