You should always use fresh yeast (it has a pleasant, fruit-like smell and a moist crumbliness). As a rule, one takes stored wheat flour. You can use milk alone, but a mixture of milk and a little water produces an exceptionally silky dough, because the water dissolves the “glue” in the flour and thus binds the dough better. Suitable fats are lard, light butter, butter and oil (with lard and oil the mixture can be reduced by a quarter). The addition of eggs is not as strict as for the masses. The dough becomes finer by increased addition of butter, sugar, egg yolks, cheaper and coarser by increased addition of flour and yeast. Therefore, yeast dough recipes can be easily modified, but the quantity of yeast – in terms of flour – must always remain the same! If, for example, the quantity of flour is increased by a quarter of the basic recipe, the quantity of yeast must also be increased by a quarter.
Especially important is the “working off”, the kneading and beating of the dough (…).
The right heat (body heat!) is also essential for the dough to rise. In a cold place the dough rises badly, in a too warm place the yeast already dies. If the dough goes too short, it becomes heavy, if it goes too long, it becomes brittle, sour and falls together. It must rise in a moderately warm place to double height, “beaten together” and made to rise again, that is to say