Make, Bake & Take: Easter Breads Around the World
Welcome to The Civic Kitchen. San Francisco cooking classes for home-chefs, team building, and private events.
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
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.
All your holiday breads freeze well. Just thaw them at ambient temp° and set them in a hot oven to restore their fresh-baked aroma and texture.