Culinary Institute of America

Gugelhopf

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Preparation info
  • Makes

    15 lb

    dough. DDT: 79°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Sponge

Method

  1. 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.
  2. To prepare the final dough, cream the sugar, salt, and butter on medium speed with the dough hook attachment, s