1 Day Sweet Doughs (Christmas)


Course Description

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.

Course Programme

10:00 amWelcome, coffee,  discuss programme
10:15 amMake FERMENT for Chelsea Buns
Discuss: ferments for rich doughs
10:30 amMake ferment for STOLLEN
Make sponge for DEVONSHIRE SPLITS
11:00 amMake Fruit DOUGH for CHELSEA BUNS
Discuss: flours
yeast
salt / fat / butter
gluten

Prepare filling for Chelseas
11.30 amMake DOUGH for Stollen
Prepare modelling paste (marzipan)
12:00 amMake DOUGH for Devonshire Splits
Make Chelsea buns, laminating
12:30 pmMake short sweet paste for mince pies
Discuss mince meat (fruit) filling
1:00 pmOn-going working the Chelseas
Working the stollen
LUNCH
2:00 pmShape and egg glaze the Chelsea buns & stollen
Baking begins
Make the Devonshire splits (rolls)
Make the mince pies
4:30 pmFinish all baking/ Tour the mill
5.00 pmCourse finishes