Our tutor Steve Koschella is famous for his always popular sourdough bread classes. In this class he will teach you how to make delicious homemade hot-cross buns using a unique sourdough method. Different versions will be baked in class to sample. Full instructions and several recipes will be included.

Hot Cross Buns

Course Description

Discover how to make beautiful, full-flavoured hot cross buns at home in this hands-on baking workshop with Steve Koschella, renowned for his ever-popular sourdough bread classes. 

In this special class, Steve will guide you through a unique sourdough and yeast hybrid method that produces soft, aromatic, and irresistibly spiced buns – the kind that fill your kitchen with the scent of Easter warmth.

During the session, you’ll mix, shape, and prepare your own batch of dough to take home for final proofing and baking. 

You’ll also sample freshly baked hot cross buns made in class, comparing flavour variations and learning how to adapt the base recipe for different styles. 

With expert tips, full class notes, and step-by-step guidance, this course will give you the confidence to recreate bakery-quality buns from your own oven.

Course Structure

The workshop begins with an introduction to ingredients, exploring flours, spices, and the balance between sourdough and yeast for optimal flavour and texture. 

Steve will demonstrate the dough-making and kneading process before guiding you through mixing and dividing your own batch to take home. 

As the class progresses, you’ll observe different dough versions being baked, learning about timing, temperature control, and finishing techniques. 

The session concludes with a delicious tasting of freshly baked buns, along with a discussion of recipe variations and troubleshooting tips for perfect results every time.

Course Learning Outcomes

By the end of this course, students will be able to:

• Understand the role of sourdough and yeast in hybrid dough fermentation
• Mix, shape, and prepare their own batch of hot cross buns
• Identify key ingredients and their effects on flavour and texture
• Confidently complete proofing and baking at home
• Experiment with alternative flavour combinations and recipe variations
• Apply professional techniques for consistent, soft, and aromatic results.

Course Requirements

Students will be required to bring:

• A baking tray measuring approximately 33cm x 23cm x 4.5cm
• An electronic scale with a tare function (students should be familiar with its use)
• A 500ml–1L measuring jug
• A mixing bowl approximately 23cm in diameter
• A wooden spoon or heavy dough whisk for mixing
• A bench scraper or knife for dividing dough

All ingredients are provided, and students will take home their prepared dough for baking. 

Full class notes and recipes including variations are included.

Your Tutor is Steve Koschella

Steve Koschella has been teaching at WEA since 2022. 

Formerly employed in the baking industry, Steve became interested in sourdough during the COVID-19 lockdowns in 2020. He developed his skills and after a few months began selling his bread locally. He soon developed an in-home course to teach his skills to others, and now teaches face-to-face courses at WEA.

Steve’s sourdough baking courses have become very popular and he enjoys excellent ratings from his students.