The Butter Book Courses - Enriched Dough with Yeast - 8 Lessons

Buttery and rich bread is the emphasis for this course – the necessities for making Traditional Brioche, Raspberry Berliner Doughnuts, Cinnamon Rolls, and Holiday Stollen. When working with yeast doughs, understanding the fundamental steps for making the highest- quality enriched doughs with yeast using the base temperature system, testing the gluten window, and preparing a proof box is key to making successful bread.

• Baked Cake Doughnuts
• Basics Of Base Temperature Methodology
• Basics Of Testing The Gluten Window
• Cinnamon Rolls
• Fundamentals Of Enriched Doughs With Yeast
• Holiday Stollen
• Raspberry Berliner Doughnuts
• Traditional Brioche