Among the most popular bakery products are baked goods from confectionery yeast doughs. They can be found in almost innumerable versions. Confectionery yeast doughs are processed into stuten, brioche, tray cakes and deep-fried baked goods such as Berliners and doughnuts, for example, as well as into specialities like Christmas stollen and panettone which are particularly rich. Confectionery yeast doughs also form the basis for Danish pastry baked goods and croissants laminated using fat.
A classification takes place according to the percentages of fat and sugar in relation to the total flour.
