Sheet Cake From Yeast Dough

Introduction : yeast dough for two sheet cakes each (in Thuringia one always bakes at least two cakes. Germ dough can also be frozen. )

Preparation : Sift slightly warmed wheat flour (room temperature) into a not too small baking bowl. Make an indentation in the center for the yeast piece. Crumble 1 tsp sugar and the yeast into the lukewarm milk, mix, pour carefully into the center of the baking bowl and stir with some of the flour to form a thick paste. Light butter in flakes and the remaining sugar on the flour edge form. Add the spices. Keep the baking dish warm. In 20 to 25 minutes the yeast will have risen. Then (for basic recipe 1, add the egg and) work all the remaining ingredients into the dough, gradually kneading in the flour. The dough should be tight but not too firm. Then the dough must rest for about 1 hour in a warm place. Then divide the dough, roll it out on a floured surface and place it on two well-greased baking sheets.

Tip: Stock up on high-quality spices – it pays off!

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