With L’Alfred’s emulsifier-free baker’s yeast, you can make fluffy pizza dough, sweet yeast pastries or crusty bread quickly and easily: it is suitable for every recipe and every baking technique. The leavening agent in professional baker’s quality ensures fluffy yeast dough and natural yeast taste. Its practical use makes it the ideal baking aid for baking beginners and professionals alike. And so that everyone can really enjoy our yeast, L’Alfred’s dry yeast is vegan, as well as soy- and gluten-free.
We hope you have fun baking and enjoying!
The vacuum-sealed packaging protects the yeast powder from moisture penetration and keeps it for months. The gentle drying process interrupts the ripening process of the yeast so that it can be easily stored in the household.
After opening, unused dry baker’s yeast should be stored in a cool, dry place. Tip: The easiest way to store unused yeast is in a sealed container in the freezer.
The dry yeast does not need to be dissolved in water beforehand and is therefore extra easy to process and dispense.
1.Simply take the desired amount of yeast powder out of the packaging and mix it directly with the dry ingredients.
2. Then add the wet ingredients.
3. Once the dough has risen as usual, depending on the recipe, you can continue to process it.
Baking with L’Alfred’s is so easy!
Always store leftover L’Alfred’s dry yeast in a dry and cool place. 9 grams are sufficient for 500 g of flour.
Vegan
Vegetarian
Halal
Kosher
Gluten Free
Soya-free
GMO-free
prep time 1 hour 
total time 4 hours and 30 minutes Among yeast pastries, they are probably the classic: yeast buns or yeast slices are moist and fluffy and quicker to make than they look! Depending on individual preference, the yeast roses can be filled with jam or with a cinnamon-nut-marzipan mixture. But as is so often the case in baking, there are virtually no limits to your imagination.
For a particularly moist luggage, we filled the fluffy yeast dough with a vanilla-quark mixture this time. This filling not only looks spectacular, but also stays particularly moist thanks to the quark. As the preparation is a little more elaborate, you can prepare the yeast buns the day before and store them in the fridge overnight. Ideal for the next birthday or family celebration.
One more hint: We use a ready-made custard powder for this recipe so that the filling turns out particularly quickly. Of course, you can also prepare your own vanilla filling for the cream.
Beat the egg and mix it with the room-warm butter and sugar in a large bowl. Then fold in the wheat flour with the dry yeast and salt and pour over the milk. Knead the dough mixture with a hand mixer for a few minutes on medium speed so that you end up with an even dough.
Cover the dough and leave it to rise at room temperature for 90 minutes.
To prepare the filling, mix the quark with the sugar and custard powder in a smaller bowl.
Now we come to the most difficult part: shaping the yeast rolls.
Place the finished yeast snails on a baking tray lined with baking paper. Make sure there is enough space between the yeast buns, as they will still rise a little.
Cover the yeast buns prepared on the baking tray and leave them to rest for another 90 minutes.
Preheat the oven to 190° top/bottom heat.
Place the baking tray with the yeast snails on the middle shelf in the preheated oven and bake for approx. 20-25 minutes.
Tip: If the yeast buns at the back darken too quickly, remove the baking tray from the oven after 15 minutes, turn it over once and put it back in the oven with the front part first.
Try this recipe with our palm oil-free dry yeast. It complements all the other ingredients beautifully!
