Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Sponge method

  1. Scald the milk and cool to lukewarm. Dissolve the yeast. Add the flour and mix to make a sponge. Let rise until double.
  2. Gradually mix in the eggs and then the dry ingredients (using the paddle attachment) to make a soft dough.
  3. Beat in the butter a little at a time u