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Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

Literally “yeast dough” (Germ is the Austrian word for yeast, which is called Hefe in other German-speaking countries), with butter, sugar, eggs, and flavorings added to create a wide range of sweet breads. Many bakeries use one basic Germteig for all of their sweet breads, but in this book, I have chosen to use a slightly different dough as needed to allow for the different requirements of each recipe.

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