Classic Enriched Buns: Swedish, French & British Trial

About this course

Participants make three enriched doughs from different baking traditions: Swedish cardamom buns, French brioche and Britain’s iced Belgian bun. The workshop focuses on handling rich, buttery doughs, including shaping methods suited to each bake and techniques for producing a soft, pillowy crumb. The recipes provide a foundation in enriched baking that can be applied beyond the specific bakes covered in the session.

What you'll learn

• Handle rich, buttery enriched doughs
• Shape dough using methods suited to different enriched bakes
• Develop a soft, pillowy crumb in enriched doughs
• Apply enriched-baking techniques across a range of recipes

Is this course right for you?

Listed as suitable for all levels, this workshop involves actively making three enriched doughs and working through techniques for shaping and handling them. The broad level label indicates that the session is not restricted to a narrowly defined experience range, although the source does not specify entry requirements.

Before you go

• This is a trial workshop, so the bakes and timings may be adjusted as the session progresses.