Paul Hollywood braves subzero temperatures while in St. Petersburg, where he eats layered honey cake and a delicate curd tart named Vatrushka. Among his favorite food finds are the Russian pies, with intricate pastry patterns covering sweet and savory fillings.
A trip to Munich, Germany, offers Paul the chance to learn about the city's famous pretzels, as well as try baumkuchen, and finally he makes a Dampfnudel dessert that's traditionally served hot with black cherries and custard.
Paul is in Warsaw, discovering a café scene at Odette restaurant that would out-do even the best Paris can offer. With head chef, Jarek Nowakowski, Paul creates a new take on the Polish babka, a sponge flavored with citrus, honey and coconut.