Course details - check out preview content!

    1. Intro to enriched dough

    1. Ingredients

      FREE PREVIEW

    2. Equipment

      FREE PREVIEW

    1. Info about fillings and extras

    2. Creme patissiere recipe

    3. Almond paste recipe

    4. Quincemeat recipe

    5. Citrus curd

    6. Peanut butter streusel topping

    7. Poppyseed filling

    8. Frangipane

    9. Ganache & Dairy free ganache

    10. Carrot and kimchi filling

    11. Wild Garlic filling

    1. Introduction to Stollen

      FREE PREVIEW

    2. Making candied peel

    3. Candied Peel

    4. Making almond paste

    5. Almond paste recipe

    6. Stollen making the dough

    7. Forming and proving the Stollen

    8. Finishing the stollen

    9. Almond Stollen recipe

    1. Introduction to Rough Puff

      FREE PREVIEW

    2. Making the dough for rough puff

    3. Rolling and folding puff pastry

    4. Rough Puff Pastry recipe

    5. Making the Frangipane tart

    6. Frangipane tart recipe

    7. Puff pastry cracker recipe

    8. Pear Tart Tatin recipe

    1. Introduction to Eccles cakes

    2. How to make Eccles cakes

    3. Milk rough puff recipe

    4. Eccles Cake recipe

About this course

  • £160.00
  • 82 lessons
  • 4.5 hours of video content

FAQs

Find out if this course is right for you

  • Does this course have dairy free options?

    This course is not currently suitable for a dairy free diet. I have only tested the recipes using butter, milk and yogurt and that's how they work best. In the future I will retest all recipes with alternatives. Dairy free substitution suggestions are given, but have not been tested. Please read through the free preview on ingredients for more information.

  • Is this course suitable for nut free diets?

    You can usually find a substitute for nuts, in frangipane or almond paste, you can use a different nut, or sunflower or sesame seeds - or use another filling such as fruit, creme patissiere, ganache etc. For the brioche dough which contains cashews, you can use oats or possibly cassava flour or tigernut flour, but these last two options are untested, so contact me if cashews are an issue for you and we can discuss alternatives.

  • Does this course have egg free and vegan options?

    No, this course is not currently suitable for vegans. Some recipes use egg and this is integral in the recipe. In the future I may formulate vegan versions of the recipes.

  • Can I watch the lessons in my own time?

    Yes! The course materials are all prerecorded, so if your day time is my night time don't worry. If you have questions, concerns or want to share your wonderful bakes you can do that in the Facebook support group for the course, where other students will give feedback as well as me.

  • Does this course use xanthan gum?

    Yes, these recipes do use xanthan gum to help provide the stretch required for lamination. However, it is possible to use psyllium only, just a little more technically demanding for the baker. I discuss this in the course, but if you are concerned get in touch before purchasing the course.

  • Can I use chia seeds or linseed/flax in place of psyllium or xanthan gum?

    No. Unfortunately, those ingredients do not bind well enough to help the dough stretch in the right way.

Enriched breads from the course

  • Babka

    This buttery bread is layered with muscovado chocolate filling (or poppyseed and almond) before being rolled, sliced, twisted and baked into a marbled teatime treat.

  • Cinnamon scrolls

    Tender, pull-apart buns filled with cinnamon and maple butter or cardamom and a Belgian Bun variation with creme patissiere and quincemeat. You can also work this dough into those amazing knotted Swedish buns called Kardemummabullar.

  • Brioche & burger buns

    A rich dough for burger buns, Sunday brunch and the best french toast you ever had. Plus some retro iced buns which are a UK favourite with anyone who was a child in the 1970s.