Dan's Cranberry and Orange Belgian Buns / Rum and Raisin Fudge

Join the brilliant Dan Beasley Harling, live from London, UK to learn this wonderful twist on the classic Belgian bun is the perfect warming winter treat, with mellow spices and a bright orange curd. And while we’re waiting for the dough to prove, we’ll be learning how to make some traditional rum and raisin fudge.

The class starts at 8pm UK on Sunday 2nd January 2022. We’ll start off the class with a warm welcome and some background from Dan's time on TV, before we ask you to put on your aprons and bake along as you watch Dan demonstrate all the skills required to make his delicious treats.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Dan, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment & Ingredients:

Equipment:

Digital Scales  

Stand mixer with dough hook, or large mixing b

Heatproof jug 

Heatproof bowl

Cling film   

Zester

Juicer   

Sieve

Saucepan x2  

Rolling pin

Baking tray x2   

Silicone mats/baking parchment

8-inch square cake tin  

Sugar thermometer (optional)

Cranberry and Orange Belgian Buns Ingredients:

For the Dough:

200ml (¾ cups + 1 ½ tbsp) Whole Milk 

50g Butter

75g (1/3 cup) Caster Sugar  

1tsp Salt

1tsp Ground Cinnamon  

½ tsp Ground Nutmeg

500g (4 cups, sifted) Strong White Bread Flour 

20g (2 tbsp) Instant Yeast

2 Large Eggs*

For the Orange Curd:

150g (¾ cups) Caster Sugar  

2 Oranges, Zest and Juice

¼ tsp Salt  

3 Large Eggs

50g (3 ½ tbsp) 

Unsalted Butter, cold

For the Cranberries:

100g (2/3 cups) Dried Cranberries 

3 tbsp Brandy, or Water

To Glaze:

1 Egg  

175g (2/3 cups) Icing Sugar

2tbsp Milk

Rum and Raisin Fudge Ingredients:

400g Tin of Condensed Milk  

125g (9 tbsp) Unsalted Butter

125ml (½ cup) Milk 

500g (2 ½ cups) Light Brown Sugar

1 tbsp Vanilla Extract  

½ tsp Salt

100g (2/3 cups) Raisins 

3 tbsp Dark Rum

*1 Large Egg in UK = XL in US

Remember we do offer private events, please contact us for more information or click on the ‘Virtual Events’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.