Naturally Leavened Brioche Series

Brioche is considered a Viennoiserie. Though it is made the same  basic way as bread, however  they are richer  because of the extra addition of sugar, eggs, butter, milk, water, cream and at times, even  liqueur is added to enhance certain varieties. Brioche is often prepared with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

 

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Date: 16/11/2019
Time: 10 am – 6 pm

Learning outcome:
In this series, we will be covering the making of stiff sourdough starter and  the preparation of a few variations of  the Sourdough Brioche where there will be:
– Brioche- A-Tete
– Chocolate Babka
– Cinnamon Buns, and
– Brioche Burger Buns.

*Extra tips on how to make a more successful sourdough bread will also be shared during the whole process of the workshop.  

At the end of the workshop, students will be going home proud with their own final result.