Long before baking powder and baking soda existed, yeasted breads dominated the European baking scene - and the centrally located countries were the masters. Using yeasted doughs, Central European bakers have developed a wide variety of breads, dumplings, and even cakes. In this class Marianna Stepniewski will show you methods for mixing, kneading, and rising yeasted dough, as well as how to shape it into a variety of shapes. You’ll make German bienenstich, also called “bee sting cake” (sweet yeasted cake with orange blossom pastry cream and crunchy caramelized almonds); a savory take on Polish babka with caramelized onions and farmer’s cheese; Croatian povitica (yeasted bread spiraled with honeyed walnuts); and Austrian germknödel (steamed buns with plum butter and poppyseeds) with cardamom creme anglaise.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.