This Intermediate level course teaches about the differences that must be observed when yeasted dough is carrying quantities of sugars.
Demonstrating the use of the “flying ferment”, we shall make three sweet breads: Chelsea buns, stollen, and Devonshire Splits. Finally, a special sweet pastry method will be shown as we make a batch of Christmas mince pies.
|10:00 am||Welcome, coffee, discuss programme|
|10:15 am||Make FERMENT for Chelsea Buns
Discuss: ferments for rich doughs
|10:30 am||Make ferment for STOLLEN
Make sponge for DEVONSHIRE SPLITS
|11:00 am||Make Fruit DOUGH for CHELSEA BUNS
salt / fat / butter
Prepare filling for Chelseas
|11.30 am||Make DOUGH for Stollen
Prepare modelling paste (marzipan)
|12:00 am||Make DOUGH for Devonshire Splits
Make Chelsea buns, laminating
|12:30 pm||Make short sweet paste for mince pies
Discuss mince meat (fruit) filling
|1:00 pm||On-going working the Chelseas
Working the stollen
|2:00 pm||Shape and egg glaze the Chelsea buns & stollen
Make the Devonshire splits (rolls)
Make the mince pies
|4:30 pm||Finish all baking/ Tour the mill|
|5.00 pm||Course finishes|
Bookings are no longer available for this event.