Stöllen, famously hailing from Dresden, Germany, is a centuries-long holiday tradition. Filled with raisins, almonds, candied orange, vanilla bean and spices, it can be made and stored for weeks before serving. Laurie will walk you through each stage, from mixing the dough — by hand or with a mixer — to finishing with powdered sugar to packaging the final product. We’re sure this decorative bread will soon become a newfound holiday tradition.
Vegetarian with dairy, eggs and gluten.
About the instructor: Pastry chef Laurie encourages lively discussions with students about baking and pastry techniques, local grains and flour, and seasonal produce. She is particularly passionate about teaching not only the “how,” but the “why" of baking and pastry. Formerly the pastry chef at Salish Lodge and Spa, she also worked under Jeffrey Hamelman at the King Arthur Bakery in Vermont. Laurie graduated with honors from the Culinary Institute of America in New York. She is the author of “Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting” (2020 Sasquatch) and is the owner of Pastry Craft, a pastry instruction company.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Friday, December 11, 12:00 - 1:30 pmRegister for class