Blueberry Knots - Video Class

Working with enriched dough can feel intimidating, especially when shaping is involved. Paula breaks down every stage, from mixing and proofing to filling and knot formation, showing exactly what the dough should look and feel like throughout the process. You'll learn how to achieve soft texture, beautiful definition, and balanced blueberry flavor in every pastry.

This class covers dough development, shaping, proofing, baking, and finishing. The techniques taught can be applied to many sweet yeast breads and bakery-style pastries.