Join author, blogger, international professional chef and baker Hilary Cacchio in an introduction Hot Cross Buns etc…. workshop. The workshop will use fresh commercial yeast, BUT the recipes will all include adjusted weights for using with aWild Yeast/Sourdough Culture.
Not many things better than sharing time in the kitchen. Get those hot cross buns made today and in the freezer ready for the Easter holidays. Using the same lovely rich dough you will also make some luscious Sticky Cinnamon Buns, if you can resist eating them for tea they will also freeze well. The class includes a quick, simple dessert that can be prepared in advance for the busy holidays - Rhubarb Pain Perdu an oven baked French toast topped with frangipane and spring rhubarb with a dollop of creme fraiche.