North German yeast dough

Ingredients for 4 servings:

• 500 g flour
• ¼ liter milk, lukewarm
• 1 point yeast, fresh
• 1 tbsp sugar
• 1 egg(s)
• 160 g butter
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Put the flour in a bowl and make a well in the middle. Crumble the yeast into a mug and sprinkle the sugar over it; this dissolves the yeast and makes it runny. Pour the runny yeast into the mug, half of the milk into the mug as well, use the rest of the milk to get the remaining yeast out of the mug and then pour the rest into the mug. Make a small pre-dough from the yeast, milk and flour, put the salt on the edge of the mug and leave to rise in a warm place for 30 minutes. Add the butter and egg and knead everything well with a dough hook until the dough is smooth and no longer sticky. Leave to rise in a warm place for another 30 minutes. After that, don’t tap the dough, just spread it out on a greased or parchment-lined baking tray, right into the corners. Add the toppings and you’re done.