Austria / Germany / Switzerland: Basic Sweet Yeast Dough (Leichter Hefeteig)

• 1 1/2 oz fresh yeast (or 1 1/2 oz teaspoons dry yeast)
• 2 teaspoons sugar
• 2 lb plain / strong flour
• 1/2 pint milk
• Grated rind of 1 lemon
• 1 teaspoon salt
• 2 1/4 ounces granulated / caster sugar
• 2 large eggs
• 5 ounces of butter, melted

Note: If using dry yeast, dissolve it in 3 fluid ounces of warm water and 2 tablespoons sugar. Allow to rise / "proof" in a warm place until bubbly. Proceed with the recipe as follows, remembering that no additional water need be added.

Crumble the fresh yeast in a small bowl and mash together with a couple of tablespoons of the sugar until the yeast is liquid. Set aside for several minutes. Sift half the flour into a large mixing bowl; sift the other half into a separate bowl and set aside.

Make a well in the center of the flour in the first bowl. Heat the milk with 3 fluid ounces of warm wateruntil just warm to the touch. Pour into the well in the flour, along with the yeast/sugar mixture. Draw in the flour with a wooden spoon, beating well, to make a thick batter. Dust some of the reserved batter over the top, cover with a damp towel, and allow this "sponge" to rise in a warm place until bubbling and doubled in bulk -- about 30 minutes.

Grate the lemon rind into a bowl with the eggs and beat together lightly with the salt and sugar. Add the melted butter (allow it to cool a little first: you don't want to scramble the eggs). Set aside. When the sponge has risen sufficiently, beat the batter briefly to deflate the mixture. Add the egg and butter mixture, gradually beating in enough of the reserved flour until the dough becomes manageable enough to handle. Knead on a lightly floured board until smooth and shiny, or use a mixer's dough hook, adding more flour as necessary to keep the dough from sticking. You will probably need most or all of the reserved flour.

When sufficiently kneaded, place the dough in a well-buttered bowl, lightly buttering the surface of the dough, and cover with a damp towel. Allow to rise until double in bulk -- approximately 1 1/2 hours. Punch the dough down with your fist and knead briefly. Wrap well in cling film / plastic wrap, then in a large heavy plastic bag, and knot this tightly. Refrigerate overnight for best results. An hour after refrigerating, punch down the dough again (it will have expanded considerably). Use as directed in the recipe, re-kneading briefly.

Technorati Tags: Swiss Switzerland sweet yeast dough pastry recipe