Germteig

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.