This is a recording of an event that originally took place on February 19, 2021. A truly versatile sweet dough is an essential foundation in any bakery, capable of becoming a wide range of baked and fried products. In this class, participants explore how a single sweet dough formula can be mixed, fermented, retarded, shaped, baked, and fried to produce an array of distinctive pastries. The session examines key techniques including dough mixing, fermentation management, and cold retardation, then applies the dough to multiple finished products. Demonstrations include hazelnut snails, Swiss-style dough mice, Russian braids, sticky buns, and cinnamon buns. Throughout the class, emphasis is placed on understanding dough behavior and adapting one formula to meet different production needs while maintaining quality and consistency. ABOUT THE INSTRUCTOR Ciril Hitz is a full-time Senior Instructor at the College of Food Innovation and Technology at Johnson & Wales University in Providence, Rhode Island and also teaches workshops at his private baking facility in Rehoboth, Massachusetts (Made by Ciril, LLC) cirilhitz.com. A native of Switzerland, Ciril graduated from the Rhode Island School of Design, completed a three-year Swiss apprenticeship as a pastry chef/chocolatier, and recently received his Master of Arts in Teaching from Johnson & Wales University. He is a passionate baker, author, and educator with an international reputation and over 20 years of professional baking and pastry experience. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio.