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.


Return from German Yeast Dough Recipe Hefeteig to German Easy Dessert Recipes

Return from Basic Yeast Dough German Hefeteig to Authentic German Recipes

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