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    You are in: Home / Recipes / Niederrheinische Stütchen (Lower-Rhenish Sweet Buns) Recipe
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    Niederrheinische Stütchen (Lower-Rhenish Sweet Buns)

    Niederrheinische Stütchen (Lower-Rhenish Sweet Buns). Photo by kzbhansen

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Thorsten's Note:

    These little sweet bread rolls with raisins are very typical for the Lower Rhine Region. If you want to serve them the traditional way, slice them, spread them thickly with unsalted butter, then with Apfelkraut (apple butter) and top it with a slice of pumpernickel. But you can serve them with anything, they are heavenly. One of my favorite sweet treats for breakfast or the afternoon tea.

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    Units: US | Metric


    1. 1
      Sieve flour into a large bowl and make a well into the middle.
    2. 2
      Crumble yeast into the well and add 2 teaspoons of the sugar and 4 tablespoons of the milk to it. Mix gently with a fork, adding just a little from the flour, to build the sponge. Cover and set aside for 15 minutes in a warm place.
    3. 3
      Add the rest of the sugar and milk, the very soft butter, eggs, salt, cinnamon and nutmeg and mix well.
    4. 4
      Knead the dough with hands for about 5 to 10 minutes. Use some additional flour, if the dough is too sticky. The dough is ready, if the consistency is elastic and bubbles occur while kneading. Cover and let rise in a warm place for 40-50 minutes or until doubled in volume.
    5. 5
      Meanwhile wash raisins and pat dry on paper towels. Line out a baking tray with parchment paper.
    6. 6
      Knead the dough again and mix with the raisins. Divide the dough into 12-14 parts and from round buns.
    7. 7
      Place the buns on the baking tray, but leave enough space between the buns. Cut the upside crosswise with a knife and brush the buns with melted butter. Let rise for another 10 minutes.
    8. 8
      Meanwhile preheat oven (430 F, 220 C).
    9. 9
      Bake Stütchen in the middle of the oven for 15-20 minutes until golden brown.

    Ratings & Reviews:

    • on December 29, 2009


      Excellent recipe - a favorite in our house!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2006


      These are fabulous!! Not to sweet at all and went together very easily. They were devoured quickly. Thanks for posting!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2006


      I made 16 crispy crusty buns that was light, airy and sweet inside, in my ABM following the machine directions placing liquid first then dry ingredients ending with the yeast. Setting set on dough and added the raisins at the last knead cycle. I would lower the oven setting to 425 for some got a bit browner then desired. Baked for 15 minutes on sil pads(just love them). I will make these again which is something I rarely do. They are very easy (at least the way I made them)and so very delish. Thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Niederrheinische Stütchen (Lower-Rhenish Sweet Buns)

    Serving Size: 1 (1209 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 316.6
    Calories from Fat 105
    Total Fat 11.6 g
    Saturated Fat 6.8 g
    Cholesterol 63.5 mg
    Sodium 38.7 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 1.7 g
    Sugars 11.5 g
    Protein 6.6 g

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