Brioche Baking: Norwegian Buns

Restaurant: C'est Tout Bakery & Bistro

Price: $143.75

Brioche is soft, rich, buttery, and responsible for some of the most irresistible pastries in our bakery case. In Brioche Baking: Norwegian Buns, we’ll teach you how to make the e...

Brioche is soft, rich, buttery, and responsible for some of the most irresistible pastries in our bakery case. In Brioche Baking: Norwegian Buns, we’ll teach you how to make the enriched sweet dough we use for our Norwegian buns, then shape, proof, bake, and finish your own batch. You’ll learn: What makes brioche different from a standard bread dough How butter, eggs, and sugar affect mixing, kneading, and proofing How to portion and shape Norwegian buns How to proof and bake brioche so it stays soft and tender How to work with brioche dough at home without rushing the process During class, you’ll work with dough that has already completed its first rise so you can shape, proof, and bake your buns. You’ll also mix a fresh batch of dough to take home and bake later. You’ll go home with: A batch of freshly baked Norwegian buns A batch of brioche dough ready to continue at home A recipe and tips booklet to help you repeat the process A versatile sweet dough you can adapt into buns, loaves, and other pastries This class is a great introduction to enriched dough and a good fit for anyone who wants to make bakery-style pastries without spending an entire day waiting for dough to rise. Please note that because class sizes are so limited, once booked, no refunds are available. You are welcome to send someone in your place or receive a credit for a future class provided we receive notice at least one week in advance. If cancellation is made less than one week before the class, no credit will be provided.