Course Description
1 Day Sweet Doughs Christmas Baking Course
This Intermediate level course teaches about the differences that must be observed when yeasted dough is carrying quantities of sugars. We shall make three sweet breads: Chelsea buns, stollen, and the Norwegian Christmas bread, Julekake.
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 dough for Norweigian Yulekake |
| 11:00 am | Make Fruit DOUGH for CHELSEA BUNS Discuss: flours yeast salt / fat / butter gluten Prepare filling for Chelseas |
| 11.30 am | Make DOUGH for Stollen Work off the Yulekake Prepare modelling paste (marzipan) |
| 12:00 am | Make Chelsea buns, laminating Final shaping and glazing of Julekake |
| 12:30 pm | Make short sweet paste for mince pies Discuss mince meat (fruit) filling |
| 1:00 pm | On-going working the Chelseas Baking begins Working the stollen |
| LUNCH | |
| 2:00 pm | Shape and egg glaze the Chelsea buns & stollen Make the mince pies |
| 4:30 pm | Finish all baking/ Tour the mill |
| 5.00 pm | Course finishes |
