Artisan Baking Center, Petaluma, CA

Make, Bake & Take: Easter Breads Around the World

Easter celebration breads around the globe vary by shape and flavorful additives like dried fruits, nuts, and flavorings. But they share a commonality of ingredient like Eggs, Butter, and a bit of Sugar. These ingredients compromise the gluten structure of doughs and call for baking strategies to create light, delicate breads with melting texture and a touch of sweetness.

What You’ll Practice

Advance your baking skills and deepen your understanding of the enriched dough process with this hands-on class. We’ll use a Sponge pre-ferment plus a unique cake-creaming method to build the delicate structure required by these rich doughs. We’ll add flavors and garnish in different styles and shapes for our projects:

• Colomba Pasquale (Italian Easter Dove Bread)—with Anise and Golden Raisins

• Osterkranz (German): Marzipan-filled braided ring with sliced almonds

• Hot Cross Buns (British): Currants, candied lemon peel, warm spices

• Reindling: Ring-shaped with rum-scented dark raisins.

You’ll leave class with an upgraded set of skills, utility approaches for benchwork and shaping, and a ziplock bag of your own dough so you can reinforce your new skills at home.