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10 tips: Never be afraid of yeast dough!

With the right handles, the yeast dough is a breeze!
Photo: RFF
  1. Easy, light and airy
  2. Possible mistakes
  3. This is how the yeast dough succeeds
  4. The basic recipe

Easy, light and airy

"My yeast dough does not work!" Does this sound familiar to you? No panic! We know the mistakes and have lots of tips and tricks for you.

Yeast dough tastes like childhood - after a freshly baked braid, after Tarte and bread. Loved and hated - an all-rounder with the most gray hair. The big fear: The yeast dough does not open. That does not have to be! Too bad is the selection of sweet and savory pastries that are made on the basis of a yeast dough . Especially tasty in autumn: onion cake.

Possible mistakes

  • Water or milk are too hot. Heat kills the yeast bacteria, their function is lost.
  • The yeast is too old. Fresh yeast can usually be stored for 14 days.
  • The dough has rested too short.
  • The place where the dough rested was not warm enough.
  • The yeast came in contact with salt instead of sugar.

This is how the yeast dough succeeds

  • Knead the dough rather too long instead of too short.
  • The rule of thumb for the optimal flour-yeast ratio: 30 g of fresh yeast on 300 g of flour.
  • The dough becomes more airy when it is rolled out with the hands instead of the rolling pin.
  • Briefly heat the bowl in which the dough is being processed.
  • Let the dough go near a heater or in the oven (max 50 ° C).

The basic recipe


500 g of flour, 75 g of sugar, 1 pinch of salt, 1 cube of fresh yeast, 200 ml of lukewarm milk, 100 g of soft butter, 2 eggs


1. Warm the milk gently, melt the butter and dissolve the yeast and sugar in it.

2. Form the flour on the work surface and a bowl. Add egg and milk to the dish and stir with two fingers under the flour.

3. Finally knead with a pinch of salt (5-10 minutes). If the dough is too moist, sprinkle some flour over it.

4. Place the dough in a bowl to cover, cover with a dishcloth and place in a warm place for 45 minutes.

5. After three quarters of an hour knead the dough briefly and let it rest for another 20 minutes.

For a hearty yeast dough, just leave the sugar off.

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