Basic Recipe for Yeast Dough

After being sick for quite a while I’m finally back in the kitchen: cooking, baking and in an excited test mood. This week I got my hands on yeast dough and its thousand and one ways to use it for pastry. I really love the savory version of everything yeast dough: pizza, bread, … This week, however, I wanted to try a few things with sweet yeast dough. And take a look at the pictures: I was quite successful! The recipes for all of those treats will be up on the blog in the next few weeks. So, stay tuned!

First things first: today we want to start with the recipe for the basic dough. A simple, tasty and relatively fast (well, yeast dough just needs a bit time to rise ?) adventure in the wonderful bubbly world of yeast.

four types of delicious yeast pastry on a cooling rack

Basic Recipe for Yeast Dough


4 cup (500 g) flour

1/3 cup (60 g) sugar

1 pinch of salt

1 cup (250 ml) milk

3 tsp (7 g) yeast

1 egg, room temperature

¾ stick (70 g) butter, room temperature


Mix the flour, sugar and salt together. Warm the milk gently (lukewarm) and stir in the yeast. Add the milk-yeast mix and the whisked egg to the dry ingredients. Mix everything together. Add the butter and work it into the dough.

Put the dough on the work surface and knead vigorously until it is no longer sticky. It should be elastic and feel smooth. Put the dough back in the bowl. Cover with a clean kitchen towel. Let it rise in a warm place for 45 – 60 minutes.

If the volume has doubled, cut the dough, shape it, fill it, … and covered it again for 45 minutes before baking.

Ideas what you can do with your yeast dough

Carnival donuts, yeast braids, chocolate buns or chocolate brioche, German crumble cake or poppy seed rolls (all of those recipes will be up on the blog in the next few weeks).