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Date/Time
Date(s) - 02/04/2022
7:00 am - 10:00 am
Location
397,Magill Road,St Morris,5083,AU
Categories
Learn how to make an Easter favourite…Hot Cross Buns!
Would you like to learn how to make hot cross buns from scratch but are overwhelmed by all of the steps involved? Making sweet yeast raised dough requires patience in proofing time and perfect piping to get those crosses just right!
Keva will demonstrate from start to finish how to make delicious spiced sweet dough with dried fruit, how to proof the dough in your home, make a classic hot cross bun and a chocolate chip variety, bake & decorate them. This class will be hands on, as this is always the best way to learn! There will be a maximum of 6 attendees per class, so there’s plenty of opportunity for one on one teaching.
This class will last approximately 2.5-3 hours (depending on how the yeast rises), during this time you will learn how to:
• Make a hot cross bun dough from scratch using yeast
• Learn how to tell when a dough is correctly mixed
• Understand proofing time
• Mould your buns
• To create a make-shift proofer at home
• Make egg wash• Make a cross mixture
• Bake your Hot Cross Buns
• Make spiced sugar glaze for finishing
You will be given all of the recipes, methods, tips and tricks and you will take home a box 1 dozen hot cross buns (6 x fruit, 6 x chocolate chip), which you have made during the class.
Please note – small class of 6 students only, students must be 18 years or older or accompanied by an adult who is also attending the class. $165.00 per student (fee includes one person only), the full fee is payable upon booking to secure your place.
*** TERMS & CONDITIONS ***The class will only go ahead if all tickets are sold, in the case where they are not, the class will be cancelled and you will be given a refund. Refunds will not be given, if cancelled less than 30 days before the event. If you purchase a ticket and cannot attend the class last minute, you can send someone in your place, please make Sucre Patisserie aware of this change in advance.
If an attendee has special needs please contact sucrepatisserieadelaide@gmail.com prior to booking to see if this class can be adapted accordingly or you may want to book in for a private class – Sucre Patisserie classes are quite involved and not suited for all learners.
Keva will demonstrate from start to finish how to make delicious spiced sweet dough with dried fruit, how to proof the dough in your home, make a classic hot cross bun and a chocolate chip variety, bake & decorate them. This class will be hands on, as this is always the best way to learn! There will be a maximum of 6 attendees per class, so there’s plenty of opportunity for one on one teaching.
This class will last approximately 2.5-3 hours (depending on how the yeast rises), during this time you will learn how to:
• Make a hot cross bun dough from scratch using yeast
• Learn how to tell when a dough is correctly mixed
• Understand proofing time
• Mould your buns
• To create a make-shift proofer at home
• Make egg wash• Make a cross mixture
• Bake your Hot Cross Buns
• Make spiced sugar glaze for finishing
You will be given all of the recipes, methods, tips and tricks and you will take home a box 1 dozen hot cross buns (6 x fruit, 6 x chocolate chip), which you have made during the class.
Please note – small class of 6 students only, students must be 18 years or older or accompanied by an adult who is also attending the class. $165.00 per student (fee includes one person only), the full fee is payable upon booking to secure your place.
*** TERMS & CONDITIONS ***The class will only go ahead if all tickets are sold, in the case where they are not, the class will be cancelled and you will be given a refund. Refunds will not be given, if cancelled less than 30 days before the event. If you purchase a ticket and cannot attend the class last minute, you can send someone in your place, please make Sucre Patisserie aware of this change in advance.
If an attendee has special needs please contact sucrepatisserieadelaide@gmail.com prior to booking to see if this class can be adapted accordingly or you may want to book in for a private class – Sucre Patisserie classes are quite involved and not suited for all learners.
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