It doesn’t actually matter which type you use – you can make yeast dough with both. In other words, those taken by a spontaneous urge to bake a plaited bun but ‘only’ have dry yeast needn’t worry if they don’t have any fresh yeast in the refrigerator. It’s simply a matter of following the pack instructions. By the way, unlike bread, yeast dough does not usually require a starter yeast. Those who really want to use a starter dough can of course do so, and will be rewarded with a lighter bake that stays fresh for longer.

If yeast dough had human characteristics, there is no doubt it would come under the category of sensitive souls. It needs attention and loves to be caressed. But it’s worth it. It laps up another round with the dough hook or a few extra minutes’ kneading by hand. After all, the more care a yeast dough receives, the better it will rise later. This is ensured by the fungus in the yeast – it ‘eats’ the sugar contained in the flour starch and produces alcohol, flavours and carbon dioxide as a result. The dough ferments and rises, thus ensuring the desired even, fine-pored bake. But be careful – it’s also possible to overproof dough!

When yeast dough rises, little bubbles form. Flour starch that has not yet been converted into sugar by the yeast remains in the dough. At some point, the starch is no longer capable of holding the carbon dioxide, and the dough collapses. Luckily, however, the dough has to be left to rise for a considerable time for this to happen. Most recipes specify two rises, starting with a longer proofing of around one hour until the dough has doubled in size. After subsequently shaping it, for instance into muffins or plaited buns, the dough should be left to rise again for another few minutes.

Yeast dough should ideally be left to rise in a warm place – this is where it is happiest! But make sure the temperature doesn’t exceed 40°C. A boiler room is therefore a good choice, or anywhere near a radiator. You can even tuck your yeast dough up in bed under a duvet. Or is that taking things a little too far? The oven can also be a simple solution. Even when placed the sink, the dough will rise to its full size. Simple fill the sink with lukewarm water and place the yeast in it in a bowl. 

But what if your yeast doesn’t rise? All is not lost!

Of course, it can happen that your yeast dough just doesn’t want to rise. As already said, it’s a sensitive character! Perhaps the yeast needs a little food – a pinch of sugar stimulates the yeast in the dough and encourages it to rise (more). If your dough isn’t rising at all, it is probably too cold. Simply adjust the temperature and choose a warmer place. Make sure that the dough does not become too warm, as this will spoil it and it will have to be prepared again from scratch. If the dough is too firm, try gradually adding a little liquid. But always true to the motto of ‘good things come to those who wait!’ Whether water or milk, the liquid must be kneaded in little by little.

The opinions are divided. We do not recommend it because the quality of the dough suffers. The dough pulls water through the freezing process and contains more moisture after thawing - it becomes greasy. In addition, it can even burst in some places. If you still want to freeze it, it should already be brought into the form in which you want to bake it later, for example as a loaf of bread. Pack the loaf well, for example in a freezer bag and freeze it quickly. Then it can be kept for up to six months. When you are ready to use it, simply defrost the dough overnight in the refrigerator and then leave to rise in a warm place as usual. Then bake it in the oven according to the recipe.

In some countries, it is traditional to eat yeast-risen pastries on special holidays. In Christian countries, for instance, there are numerous variations of Easter bread, which signifies the end of Lent. Its round shape is said to symbolise the power of the sun and promises a productive year. Shaped as a plait, the bread embodies the connection between humanity and god. Fruits like sultanas and raisins, sometimes soaked in rum, are often baked into the bread, as are all kinds of nuts.