Lyukum Cooking Lab > Cooking Classes Portfolio > CUISINE > American > ENRICHED DOUGH FOR TENDER BREADS

ENRICHED DOUGH FOR TENDER BREADS

COOKING CLASS
FOR SMALL GROUPS OF 4-8, FOR TWO, ONE-ON-ONE
4 hours — $65-$200 per person (cost of ingredients included)

Price includes expert instruction, demo, and practice. Everything made during the class will be shared among the participants to take home.

“Qu’ils mangent de la brioche!”

With slight variations, this kind dough is used for many baked products all over the world. In French cuisine, there is very rich and tender brioche. Famous challah, enriched with eggs (and sometimes vegetable oil) comes from Jewish cuisine. In Ukraine, we have our own basic and versatile recipe for the enriched dough. It is used for small, round pastries called pampUshky (there are also deep-fried pampushKY, which are similar to doughnuts). Savory garlicky pampushky are served with borsch. Sweet ones can be plain or filled with fresh berries, jam (povydlo), poppy seed filling, and dusted with sugar powder. The same dough is used for pies, braided and intricately decorated loaves of sweet bread, and rolls. All these beautiful types of sweet bread are light and fluffy, never overly sweet.

Covered Topics

  • About all-purpose flour
  • The science of gluten, how to make it stronger or weaker
  • How to make 50% hydration dough for enriched bread with a tender crumb
  • How to shape and bake layered buns, rolls, braided bread, or pies
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