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Basic info -yeast dough

Perhaps you know this: you mix all the ingredients for the yeast dough together. Meticulously according to the recipe, knead it, set up the dough to rise and after an hour: NOTHING!

No airy dough that has grown to at least twice its size. Just a sad lump in a bowl.

That can happen to the best, but today we want to give you some information and tips that should save you this misery in the future.

We have some helpful information for the perfect yeast dough!

Diverse Hefeteige
variety of yeast doughs

⇾ Our friendly yeast mushrooms like it cozy and warm (but not hot!). Then they are in top form! They feel particularly comfortable at around 32 ° C, but at around 45 ° C they get too hot and the dough will no longer rise.

⇾ The dough should be protected from drafts and covered so that it does not dry out. We like to put it in the (switched off) oven or with a hot water bottle under a blanket or near the heater.

⇾ Yeast dough can also go in the refrigerator! The good thing about the method in the refrigerator is that the dough is finer-pored and easier to process. Basically, you also need less yeast if you let the dough rest in the refrigerator overnight. This method is particularly practical if you want to prepare bread roll dough for Sunday breakfast the day before and then bake fresh bread rolls from it the next morning.

⇾ It is important to knead the yeast dough well. You should take your time for 10-15 minutes. It doesn’t matter whether you do it with a food processor or by hand. Kneading makes the dough elastic and easy to shape later. If you knead by hand, you will notice after a while how the dough actually feels different!

⇾ For tired doughs and to give the yeast a certain push, it is helpful to “feed” something. For example sugar. Because the metabolism of the sugar by the yeast bacteria creates the small bubbles that make the dough so airy.

Basic recipe for sweet yeast dough

Prep Time20 minutes
Resting time1 hour
Total Time1 hour 20 minutes
Course: Kleinigkeit
Servings: 1 piece
Author: Malgosia


  • 500 g spelled flour type 630
  • 250 ml plant drink
  • 1/2 cube of yeast
  • 110 g plant-based butter
  • 90 g of sugar
  • 1 pinch of ground vanilla
  • 1 pinch of salt
  • ½ lemon (zest of the peel)
  • 2 tbsp soy drink (for brushing before baking)


  • Warm up the vegetable drink and melt the butter in it. Let cool down lukewarm before crumbling the yeast in. Dissolve the yeast in the plant drink and add 1 teaspoon of sugar.
  • Set aside in a warm place for 15 minutes. After a few minutes, small bubbles should form on the surface because the yeast has been activated. (This is not necessary if dry yeast is used, just mix this directly with the other ingredients)
  • In the meantime, mix the flour with the sugar, vanilla, salt and zest from the lemon in a bowl.
  • Add the vegetable milk and yeast mix to the flour mixture and stir well. It is best to knead with a food processor for 10-15 minutes, kneading by hand also works of course. You need a bit of perseverance, but you can tell very well when the dough is smooth.
  • Cover the dough in the bowl with a kitchen towel and let rise in a warm place for 60 minutes. The volume should double during this time.
  • When the volume of the dough has doubled, knead the dough again briefly. For example, if you want to make a yeast plait, the amount of dough is enough for 2 small (each in a 20cm loaf pan) yeast plaits. For each yeast plait, make a plait from three pieces of equal size on a floured surface.
  • Grease the loaf pan, dust it with flour and place the braid in the pan. Cover again with a kitchen towel and let rise in a warm place for 30 minutes.
  • In the meantime, preheat the oven to 180 ° C.
  • After 30 minutes, brush the yeast plait with soy drink, place on the middle rack in the oven and bake for 30 – 35 minutes until it is golden yellow.

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