Tips for a successful yeast dough

Yeast dough is a type of dough that our grandmothers often baked, but nowadays it is made less and less because many amateur bakers no longer dare to try it. A pity, because this dough is an ideal base for fruit cakes or pizza. Because if you follow a few tips very carefully, this dough will turn out just as well for you and taste great to everyone.

Tips for a successful yeast dough

Flour your fingers

With yeast dough, it is very important to keep dusting your fingers with flour or wetting them with lukewarm water before touching the dough. This is because yeast dough is very sticky and sticks to your fingers very well, making it impossible to knead properly.

Fresh yeast or dry yeast

If a cube of fresh yeast is used, it usually contains 42 g of yeast. Although dry yeast only has 7 g per packet, in terms of equivalent to fresh yeast, that is around 24 g. Thus, you can just as well use almost 2 packets of dry yeast for a cube of fresh yeast in the recipe.

Freshness test for yeast

To find out if yeast is still usable, there is a trick: put a piece in hot water; if it rises, it is still usable.

Yeast dough becomes fluffier

If you want the yeast dough to be even fluffier – then mix the dough with low-fat yogurt instead of milk. The freshness kick is guaranteed!

Let yeast dough rise in the microwave

Simply let the yeast dough rise in the microwave. Let it work for 3-4 minutes at 100 watts and you have a quick and airy yeast dough – it doesn't get any faster than that.

Storing yeast dough

Yeast dough is a very forgiving dough and can be frozen very well. After it has risen, put the excess dough in a freezer container and place it in the freezer. If you want to use the frozen dough, it is best to take it out of the freezer the evening before and let it thaw in the refrigerator overnight. Before baking, take it out of the refrigerator for one to two hours and let it warm up to room temperature.

Yeast dough stays fresh longer

2 boiled, mashed potatoes (2 small tubers per 500 g of flour) are a real insider tip. Simply add the mashed potatoes to the dough before letting it rise. Another variation: leave out the margarine or butter and instead mix with oil – this way the dough stays nice and fresh and airy.

Bowl of water in the oven

A cake made from yeast dough becomes nice and fluffy if you place a heat-resistant bowl of water in the oven while baking.

Using up leftover cake

Are there any cake leftovers? Don't throw them away immediately. If they are crumbled and mixed with melted butter, they are an ideal substitute for a shortcrust pastry base.

You're craving a cake made from yeast dough but don't have a recipe? Then just try this one:Recipe for Grandma's fruit cake made from yeast dough with streusel

Photo by Karin