Medium Textured Yeast Dough Recipe

 


This medium textured yeast dough basic recipe is used to make traditional Bavarian Buchteln, Dampfnudeln (steamed dumplings), Rohrnudeln, Apfelnudeln (apple noodles), Kirschennudeln (cherry noodles), Zwetschgennudeln (plum noodles), Zimtnudeln (cinnamon noodles), Wuchteln, Dukatennudeln, Schneckennudeln (snail noodles), Rosenkuchen, Hefemaultaschen, Hefekloß (yeast dumplings), Hefepudding (yeast pudding), Hefekleingebäck (yeast bakery), Hefezopf (yeast braided cake), Wickelkuchen, Nußkranz (nut wreath), Gugelhupf, Obstkuchen (fruit cake), Käse-(Quark)kuchen (cheese cake), Butterkuchen (butter cake), Zuckerkuchen (sugar cake), Streuselkuchen, Bienenstich (honey cake), Speckkuchen (bacon cake), Zwiebelkuchen (onion cake) Stollen (Christmas cake).

Ingredients:

500 g (17.6 oz) flour, pinch of salt

1/8 - 1/4 L (1/2 - 1 cup) warm milk (depending on egg size and fat amount)

20 g fresh yeast (or 1 packet dry yeast 7g)

50 - 100 g (1.7 - 3.5 oz) melted butter or vegetable oil

50 - 80 g (1.7 - 2.8 oz) sugar

1 - 2 eggs, zest of 1 untreated lemon

Optional depending on bakery type:


raisins, sultana raisins or almonds

Preparation (using a hand mixer or bread machine)


1. Add the lukewarm milk, melted butter or lukewarm vegetable oil, sugar, salt and sieved flour in a tall bowl. Sprinkle the zest of one untreated lemon on top of the mixture, add the crumbled fresh or dry yeast and one or two (if small) eggs.

2. Mix all ingredients first on the lowest setting using a hand mixer (might need a dough attachment) or you can use the dough setting using a bread machine. Switch to highest setting on the hand mixer and mix until dough separates from bowl and has a consistent and even texture.

3. Cover the yeast dough with a clean kitchen towel and let it raise in a warm room. If you are using a bread machine let the dough rise inside the bread machine.

4. To make the dough texture fine(r) you can knead it once while it raises (the bread machine usually kneads it once during the raising period).

5. If you let the dough rise in a colder environment it will make the dough texture very fine but it will take longer for it to rise. Therefore this can be accomplished over night. If there is not enough time for the dough to rise dumplings can be formed first using a minimal amount of flour (unrisen dough is sticky) and after they've been formed they still have to rise especially well.

6. Form the risen dough depending on what you are making using as little flour as possible. Make sure you don't disturb the risen dough and form your bakery very carefully (don't knead). Small bakery items should not be formed to large because the dough will still rise after it's been formed and it will rise more during baking/cooking.

Place formed bakery on a greased cookie sheet and cover with a clean kitchen towel and let it rise just a bit more.

Bake/cook risen bakery according to the recipe, some may have to be brushed with egg or butter before baking.



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