Put all ingredients in a bowl and use the food processor or a mixer to make a nice yeast dough and let rise well in a warm place up to twice its size.
Can also be processed easily in the baking machine. Then I remove the well-risen dough.
I always use this recipe for all the yeast dough I make.
The dough is very easy to process (roll out, etc.) and it stays fresh and juicy for longer without the egg. The pastries still taste great the next day.
For later days I freeze the still warm baking pieces.
Ingredients
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