The buns in this 6 hour hands-on class have very distinctive tastes. By balancing the flours we choose with the flavours we are going to add we can end up with wonderful breads. In addition most of the recipes in this class involve copious amounts of butter and to counteract the effects this has on the gluten we add eggs too. In the class we learn how to handle these very soft buttery/eggy doughs.
Swedish buns spiced with safron, cardamom and orange zest. Nothing else tastes quite like these.
Delicious and fun to make. As Dan Steven of River Cottage Bakery says "if it isn't easter leave off the crosses". The close texture of the buns comes from using a mixture of strong and plain flour.
Russian street food as in the photo at bottom right. These pasties are traditionally filled with cabbage, onion and egg, but enjoy experimenting. The pastry is made from a soft yeasted dough.
Just a bit of fun, but they are really good and quick.
All the recipes are on this website so you can have a more detailed look at what we do or just get cracking.