To get you baking stunning stollen, pretty wreaths and perfect petit fours, all in time to wrap for Christmas, we invite you to two special workshops on Sunday 10th & Sunday 17th December.
Stollen is a traditional, German Christmas bread: an enriched, yeasted dough stuffed with rum-soaked, spiced fruits and home-made almond paste (or hazelnut paste for anyone who hates marzipan!). Baked and coated in melted butter then dusted with icing sugar, the artisan version is softer, fresher, plumper and infinitely more luscious than anything you’ll find in a store. Making your own is much easier than you might think, and you can bake them in batches and wrap them as gifts.
A baked Christmas wreath looks very pretty as an original, alternative decoration – or the centrepiece of a feast. We make a simple bread dough, and a special decorative dough, to make holly leaves or berries, sleigh bells or angels … or anything you want for Christmas!
The petit fours are the almond and hazelnut treats we’ve featured in this blog before. They are gluten free and dairy free (just nuts, sugar and egg), and lend themselves to all kinds of decoration.
