Yeast Dough

For the yeast dough, mix 9 tablespoons of flour with 1/4 l of lukewarm water (preferably mixed with a little milk) and a cube of fresh (!) yeast with a whisk to form a uniformly thick, light brown mass.

Then cover with a kitchen towel to protect the mass from drafts and let it “rise” for about half an hour at room temperature. A light foam will form on the surface.

Knead together the remaining flour with a pinch of salt, 7 tablespoons of oil and the finished mass. The dough should have a smooth, slightly shiny surface, be soft and form a lump.

If it is too dry, add some more water, if it is sticky, add some flour.

The dough should then be left to “rise” for at least half an hour (preferably 90 minutes) at room temperature or, even better, overnight in the refrigerator.

Form the dough into the desired shape, i.e. roll it out on the baking sheet, shape it into pastries or whatever you want to bake.

Bake in the oven at 160 to 200 degrees Celsius. After about 15 to 30 minutes, when the dough shows a golden brown color and feels firm, remove the pastries from the oven.

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