Bundt Dough Recipe

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For a nondairy dough, substitute water for milk, margarine or shortening for butter, and omit the nonfat dry milk.
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In "A Jewish Baker's Pastry Secrets," author George Greenstein's expert instructions educates readers in making doughs for bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry and Danish to create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes and sweet buns.
4 pounds SERVINGS


  • 1⁄2 cup (4 fluid ounces/115 milliliters) warm water (95 to 115 degrees F/35 to 46 degrees C)
  • 3 scant tablespoons (3 packets/21 grams) active dry yeast
  • 1 cup (8 fluid ounces/237 milliliters) milk, at room temperature
  • 3⁄4 cup (5.25 ounces/149 grams) sugar
  • 3⁄4 cup (6 ounces/170 grams) unsalted butter, diced, or half butter, half solid vegetable shortening
  • 3 eggs
  • 6 cups (29 ounces/822 grams) bread flour (preferred) or unbleached all-purpose flour
  • 1⁄4 cup (1 ounce/28 grams) nonfat dry milk
  • 2-1⁄4 teaspoons kosher salt
  • 2 teaspoons pure vanilla extract
  • 1⁄4 teaspoon ground cardamom, preferably freshly ground (optional)
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