Yeast Dough for Striezel, Buchteln, Bee Sting, Crumble and Butter Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 1 kg wheat flour, sifted
- 450 ml milk, warm
- 120 g suar
- 15 g vanilla suar
- 15 g salt
- 3 medium egg yolks
- 0.5 ½ lemon (s), untreated, remove the zest it
- 50 g yeast
- 140 g butter, soft
Print Recipe
Pin Recipe Instructions
- Put the sifted flour in a large bowl and make a well in the middle. Heat the entire amount of milk to approx. 25 ° C. Mix half of it with the sugar, vanilla sugar, salt, egg yolks and lemon zest.
- Crumble the yeast and dissolve it in the second half of the milk. Empty these two liquids into the middle of the flour bowl and mix or act with the flour to form a dough. Only now work in the softened butter and finish the dough.
- And now beat the dough vigorously - until it has a fluffy, airy structure. Let the dough rest for 2 x 30 minutes. After the first 30 minutes, knead again vigorously and beat.
- Further processing depending on the type of pastry.
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