Stollen Series: let’s spice it up!

Stollen Series

#cookie #madeleine #poundcake #Christmas

You need something special for Christmas. Stollen is classic but to take it a step further we have developed a recipe that works for pastry products like cookie, madeleines and pound cakes.

If you have already purchased part of the course and wish to purchase the package, then let us know through the chat - we'll issue a voucher for you.

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Lifetime access

Gain immediate access upon purchase.

Recipe PDF

You will be provided with a recipe in PDF format.

Instructor Q&A

Ask any relevant baking questions and the instructor will gladly answer your question

MOBILE friendly

Access anywhere anytime on PC/tablet/mobile.

Stollen

Here we go!

CURRICULUM

Stollen Cookie

Perfect for Christmas

It’s a cookie – it’s easy. A cup of coffee with a stollen cookie is perfect for cafes.

All the components

It might look like a simple cookie – but it has all the components. Christmas spices, marzipan, rum soaked dried fruit etc.

Stollen Madeleine

Easy & Quick

It’s easier and faster than making original stollen – as you don’t need yeast which means no need to prove it.  Some say that it tastes even better than the original stollen!

What's inside?

This madeleine contains marzipan, rum soaked dried fruit (raisins, cranberries, orange peel, lemon peel, rum) and Christmas spices (cinnamon, cardamom, allspice etc). You will finish off with powdered sugar.

Stollen Pound Cake

Rebirth of stollen into a pound cake

It’s time you give a twist to the traditional stollen and make a delicious cake using the same theme. Here, you will learn how to make an amazing stollen pound cake. 

Quick and easy

As this is a pound cake, there’s no proving and therefore you can make an amazing cake in fraction of a time it would take to make a stollen.

Perfect design for Christmas

Instead of a standard rectangular pound cake, this cake was baked in a Gugelhupf pan to give a European + cake vibe.

All the componenets

Rum soaked dried fruit, Christmas spices, marzipan, powdered sugar…everything you can expect from a stollen is all in there.

WHY SUGAR LANE?

Why learn from Hanbit?

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Understand the needs

Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.

Why & How

Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.

Experience in teaching

Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.

Hanbit Cho

CEO & PASTRY chef

Hanbit is the CEO of Sugar Lane Baking Academy based in Seoul, Korea. As a pastry chef, his mission is to make baking more enjoyable – both for homebakers and professionals. This is being achieved through his baking academy in Seoul where he has taught more than 2500 students over 6 years. 

FAQ

Frequently Asked Questions

You will be able to enjoy lifetime access.

Please feel free to leave your questions 

Please refer to our refund/cancellation policy and send an email to sugarlane.korea@gmail.com

REVIEWS

Reviews

Ratings and Reviews

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What's your experience? We'd love to know!
Avatar Nik Chen
Posted 1 year ago
Delicious

Made a lot of these and shared it with my big family. they loved it. thank you so much.

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What's your experience? We'd love to know!

Easy & quick

It’s easier and faster than making original stollen – as you don’t need yeast which means no need to prove it.  Some say that it tastes even better than the original stollen!

What's inside?

This madeleine contains marzipan, rum soaked dried fruit (raisins, cranberries, orange peel, lemon peel, rum) and Christmas spices (cinnamon, cardamom, allspice etc). You will finish off with powdered sugar.