Yeast dough for Striezel, Buchteln, Bienenstich, Streusel and Butter cakes

Ingredients for 7 servings:

• 1 kg wheat flour, sifted
• 450 ml milk, warm
• 120 g sugar
• 15 g vanilla sugar
• 15 g salt
• 3 medium-sized egg yolks
• ½ lemon(s), untreated, zest
• 50 g yeast
• 140 g butter, soft

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Yeast dough, direct guidance

Place the sifted flour into a large bowl and make a well in the center. Heat the entire milk to approximately 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. Pour both liquids into the center of the flour bowl and mix or knead with the flour to form a dough. Only now add the softened butter and finish kneading the dough. Now beat the dough vigorously until it has a fluffy, airy texture. Let the dough rest for 2 x 30 minutes. After the first 30 minutes, knead and beat vigorously again. Further processing depends on the type of pastry.