Breakfast Baking: The Art of Making Brioche & Buns

About this course

Participants work with enriched doughs containing ingredients such as butter, milk and eggs, examining how these affect the dough during mixing and baking. The session covers kneading, dry-butter lamination, proving and baking, with a range of products made during the day, including brioche, cinnamon buns and apple buns. Teaching combines explanation with practical work in a group setting. Learners practise shaping brioche and bun dough into classic forms and prepare a craquelin topping for baked products.

What you'll learn

• Apply the 12 steps of baking to enriched dough
• Explain how milk, butter and eggs affect enriched dough
• Mix an enriched bread dough
• Laminate dry butter into a yeasted enriched dough
• Shape, prove and bake a variety of rich yeasted doughs
• Prepare a craquelin topping for baked products

Is this course right for you?

Listed as All Levels, the course is intended for both novices and cooks with some experience. No prior knowledge is required, and teaching takes place through a group practical lesson.

Before you go

• Sensible, flat-soled shoes are required; open-toed shoes are not advised.
• Participants should bring a Tupperware container to transport their products home.
• Ingredients, cooking equipment and teaching resources are provided for use during the session.
• An apron, tea towel and recipe booklet are included.
• The baked products made during the course can be taken home.