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Yeast-Risen Cakes and Pastries
Appears in
Published 2005
SWEET YEAST-RISEN CAKES AND PASTRIES such as Viennese gugelhupf and Italian panettone are a long-standing tradition, particularly in the home kitchens of Europe. These homey treats are not too far from savory yeast-risen breads. They are, generally speaking, forms of bread dough enriched with butter, eggs, and flavorings.
Many old-fashioned recipes start with instructions to procure bread dough from a local baker, but nowadays the recipes for these cakes and pastries are self-contained. Many begin with a sponge or starter, a mixture of yeast, liquid, and flour. The sponge allows the yeast to multiply and strengthen before being combined with rich, heavy ingredients such as sugar, butter, and eggs, making the dough rise more easily once all the ingredients are combined.