Universal yeast dough without sugar – one base for sweet and savory pastries recept

Name: Universal yeast dough without sugar – one base for sweet and savory pastries
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 12
Ingredients: 50 g fresh yeast; 500 ml warm milk; 2 eggs; 150 g melted butter or margarine (cooled); 1 tablespoon sugar; 1 tablespoon salt; 1 100 g all-purpose flour; 2 tablespoons sunflower oil

Easy to prepare
12 portions
80 minutes

Jan, 17. 12. 2025

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Are you looking for a reliable unsweetened yeast dough from which you can bake buns, cakes, strudels and savory rolls? This universal base has a soft crumb, shapes well and even a beginner can handle it. Just add the desired filling and you’re done – sweet and savory from one dough.

For 12 portions

Ingredients

50 g fresh yeast
500 ml warm milk
2 eggs
150 g melted butter or margarine (cooled)
1 tablespoon sugar
1 tablespoon salt
1 100 g all-purpose flour
2 tablespoons sunflower oil

Preparation procedure

Starter: Pour the warm milk into a large bowl, add the crumbled yeast and whisk until dissolved. Stir in the sugar, salt and part of the sifted flour to form a loose batter. Let stand for 10 minutes.
Combining the dough: In another bowl whisk the eggs with the melted (not hot) butter. Pour into the starter mixture and gradually work in the remaining flour. As soon as the dough is firmer, turn it out onto a lightly floured surface.
Kneading: Knead the soft, smooth and elastic dough for 3–5 minutes. Finally work in the sunflower oil and knead for another 2 minutes.
First rise: Place in a bowl lightly greased with oil, cover with a cloth and let rise in a warm place for 30–40 minutes (until doubled).
Shaping and second rise: Briefly press down the risen dough, divide as needed (e.g., into 12–15 buns or 2 baking trays of pies), shape into portions, cover and let proof for another 30 minutes.
Use: Fill to taste (sweet or savory fillings), brush with egg or butter depending on the type of pastry and bake at 170–190 °C until golden (depending on size and filling).

Total preparation time:

preparation and mixing 15–20 minutes + rising 60–70 minutes = approx. 1 hour 20–30 minutes (excluding baking time, which depends on the type of pastry)

Number of servings:

about 12–15 buns or 2 baking sheets of pies / flatbreads / savory pastries

Tips:

For sweet baking you can add 1–2 tablespoons of sugar to the dough; for savory, reduce the sugar by a pinch and add herbs.
Keep liquids lukewarm, not hot – the yeast works faster and more evenly.
Storage: in the refrigerator (covered) up to 48 hours; in the freezer divided into portions for up to 2–3 months. Before use, let thaw at room temperature and proof briefly.

Conclusion

The universal unsweetened yeast dough is a gem of the home bakery – one well-mastered base and endless possibilities: bundt cakes with fruit, curd-cheese or poppy-seed buns, but also savory rolls, filled turnovers or pizza bases. Once you master the consistency and proofing time, you can quickly prepare pastries with this dough exactly according to your mood and the season.