Yeast dough / stick cake dough

Ingredients for 8 servings:

• 500 g flour
• 30 g fresh yeast
• 250 ml milk, lukewarm
• 3 tbsp sugar
• 1 egg(s)
• 1 pinch of salt
• 60 g butter, melted

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

For the pre-dough, sift the flour into a large mixing bowl and make a well in the center. Dissolve the fresh yeast in lukewarm (not hot!) milk with the sugar. Then pour the yeast mixture into the flour well and sprinkle with a little flour from the edge. Cover the bowl with a cloth and let it rise in a warm, draft-free place for about 20 minutes, but no longer. Now add the remaining ingredients to the dough, finishing with the butter, and knead everything with a food processor, a mixer fitted with a dough hook, or by hand for about 10 minutes until you have a smooth dough. When the dough is almost no longer sticky and soft, it’s perfect. Important: Stop kneading after this, otherwise it will become moist and sticky again. Form the dough into a large ball, cover it, and return it to the mixing bowl. Let it rise for another 60 minutes in a warm place. If the dough ball is sprinkled with a little flour beforehand, the dough won’t dry out on top. Before using or rolling out the dough, knead it thoroughly one last time.