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.
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.
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

Ingredients

  • 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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