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Gugelhopf
Preparation info
- Makes
15 lb
dough. DDT: 79°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Sponge | |||
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
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