Basic Yeast Dough Recipe
German Recipe

Make the perfect German yeast dough recipe as the basis for a large variety of German cakes, pastries and breads. Called Hefeteig in Germany.

To make a basic yeast dough, make sure:

All ingredients have the same temperature.

Salt and fat does not come into direct contact with the yeast.

Do not expose the dough to a draft while it is rising.

Prepare a preliminary dough to test the yeast.




German Hefeteig Grundrezept


Sift 795g (just over 1 1/2 1b) flour into a large, pre-warmed bowl and place in a warm place. Crumble 50g (2 oz) yeast into a cup and mix it with 1 tablespoon sugar and 3 tablespoons lukewarm milk. Make a hollow in the center of the flour and pour in the yeast mixture and a handful of flour with it.

Cut 115g (5oz) butter or margarine and 1 tablespoon of lard or clarified butter into small pieces and distribute over the flour ring. Sprinkle 115g (5oz) vanilla sugar and a pinch of salt over it all. Cover with a clean cloth and leave it to rest for about 10 minutes.

Using a large cooking spoon, beat the mixture first with the flour and then with 1/8-1/4 liter (between 1/4 - 1/2 cup) lukewarm milk until bubbles form in the dough. Cover and leave it to rise for about an hour. Use the dough to make plaited bread or yeast dumplings etc.


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