Confectionery yeast doughs are mainly processed directly, without the use of precursors.
For rich yeast doughs, it is meaningful to add a sponge or a matured dough (pâte fermentée), especially when sultanas or other dried fruit are added.
In the case of Christmas stollen, short-processed sponges are used, for example (see recipe example). The yeast activity is promoted in this way and a shortened final proof time obtained. The Italian specialities panettone and colomba, which have a great number of ingredients, are made using sponge/wheat sourdough methods of several stages. This is necessary to achieve an optimum texture and softkeeping.