Name: Gugelhopf
Yield: Makes 15 lb 8¼ oz/7.04 kg dough. DDT: 79°F/26°C
Ingredients: eggs; sponge; almonds; egg wash; unsalted butter; bread flour; raisins; milk; instant dry yeast; vanilla beans; sugar; salt; butter

Preparation info

Makes
15 lb
dough. DDT: 79°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Sponge

Cake
Vegetarian

Method

To prepare the sponge, mix the flour, milk, yeast, and vanilla bean seeds with the dough hook attachment on low speed until blended, about 2 minutes. Cover and ferment at 75°F/24°C until the sponge has risen and just begun to recede, about 30 minutes.
To prepare the final dough, cream the sugar, salt, and butter on medium speed with the dough hook attachment, s