Whether it's a quick sponge dough for a spontaneous cake or puff pastry for sweet or savoury pockets – there are almost as many types of dough as sand on the sea. And each one is ideal for specific baked goods: an overview.
If you like baking, you should know at least a few of the classic dough variants. Because it can be used to conjure up a wide variety of delicacies in no time. So how about butter and vanilla rolls made from yeast dough, juicy apple turnovers made from puff pastry or a fruity crumble cake with shortcrust pastry and the fruit of your choice?
However, if you have your eye on the coming summer and don't feel like baking, you should try your hand at the fridge cake. Maybe the lemony yogurt cake without gelatin would be something for you or the no-bake strawberry cake with a cookie base?
Yeast dough – traditional and versatile
Yeast dough is probably one of the most well-known types of dough and is usually used for bread, rolls and sweet pastries. The dough consists of flour, water, yeast, a little sugar and salt. The fermentation of the yeast creates small bubbles that cause the dough to rise. This gives the yeast dough an airy consistency and a very unique taste.
Puff pastry: crispy and flexible
Puff pastry is known for its tender and crunchy layers. It is made by rolling out and folding dough and butter several times. These layers provide the typical texture and buttery taste. Puff pastry is often used for pastries such as croissants or tartlets and can be filled both sweet and savory. If the effort of making it yourself is too great for you: The fresh doughs from the freezer or fresh food counter are a good alternative.
Brandy, shortbread, yeast and more – the ten best-known types of dough at a glance
Brandy, shortbread, yeast and more – the ten best-known types of dough at a glance
Shortcrust pastry: tender and crumbly
Shortcrust pastry is characterized by its delicate and crumbly consistency. It usually consists of flour, butter, sugar and eggs. The dough is kneaded only briefly to preserve the crumbliness. Shortcrust pastry is great for cookies, tarts, quiches, and other pastries where a crispy, buttery texture is desired.
Curd and oil dough: juicy and simple
Curd-oil dough is a juicy and at the same time uncomplicated dough made with cottage cheese, oil, flour, sugar and a pinch of salt. This dough is versatile and is great for fruit cakes, crumble cakes or savory tarts. The curd gives the dough a pleasant moisture and a slight acidity, while the oil provides a delicate consistency and a certain fluffiness. By the way, the bunnies made of quark-oil dough are not only suitable for Easter - especially if they add a little grated lemon zest to the dough ...
Strudel dough: wafer-thin and deliciously filled
Strudel dough is a very thin dough that is used for various savory and sweet strudel dishes. Traditionally, it is rolled out by hand so thin that you can almost see through it. It is then topped with a filling of apples, cheese, vegetables or meat and rolled up. Strudel dough is known for its crispy and flaky texture. By the way: The Yufka dough behaves in a very similar way. By the way, you can also find both types of dough in the fresh food counter.
+The best known is probably the apple strudel, but also filled with cherries (see photo) the strudel dough cuts a fine figure. The savoury version often uses onions and mushrooms.
© Alex9500/Imago
Beer dough: liquid and aromatic
Beer batter, also known as baking batter, is a mixture of flour, sparkling water or beer, and spices. It is excellent for deep-frying vegetables, meat or fish, as it forms a crunchy and aromatic shell. The addition of beer gives the dough a special touch, and the carbon dioxide of sparkling water or beer also ensures a nice airy consistency. Beer batter is a delicious alternative to classic breadcrumbs, such as breadcrumbs.
Sponge cake dough: fat-free and airy
Sponge cake dough is a fluffy and airy dough that is mainly used for cakes and pie bases or even sponge rolls (e.g. with chocolate). It consists of eggs, sugar and flour. It is important here that eggs are cracked intensively because they provide buoyancy. Baking soda is not added. Sponge cake dough is known for its ability to absorb moisture well, making it wonderful for layered cakes and desserts that are complemented with cream fillings or fruits.
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Sponge dough: fast and versatile
Sponge dough is one of the most commonly used doughs in the baking world. It consists of butter, sugar, eggs, flour and baking powder or baking soda. Sponge dough is made by thoroughly mixing all the ingredients, resulting in a smooth dough. This dough is ideal for cakes, muffins or cupcakes. By adding other ingredients such as chocolate, nuts or citrus flavors, you can conjure up numerous different baking variations from the basic recipe for sponge dough. For summer, for example, this strawberry rhubarb cake goes perfectly.
Choux pastry: almost hollow and versatile
Choux pastry is made by boiling water, butter and flour. Then eggs are added to it, stirring constantly. The dough has a high moisture absorption capacity and rises enormously during baking. So much so that inside there is plenty of room for sweet or savory fillings. This type of dough is typical for cream puffs, eclairs, churros and profiteroles.
This article was created with the help of machines and carefully reviewed by editor Anna Heyers before publication.
Category list image: © Alex9500/Imago
