There are so many varieties to made with a sweet yeast dough:
starting from Hot Cross Buns to Cinnamon Rolls, Brioche, Challah and all those Danish pastries when butter is incorporated.
A Challah is an egg rich bread baked every week for the Jewish Sabbath. It comes either round or braided. In Austria, Germany and Switzerland it’s called Zopf, which is ‘Braid’ translated.
It is similar to a Brioche dough but does not consist of the huge amount of butter which makes it more difficult to braid.
We will make two different types of dough: one for the ease to braiding and the other one for our Cinnamon Rolls.
- how to achieve the fluffiest dough
- dough consistency for braiding
- practising on ‘dummy’ dough or strings
- building up your strands
You will go home wanting to braid everything.
Includes all your bakes, recipes, notes and light snack.
Time: 13 – 16.30