Niederrheinische Stütchen (Lower-Rhenish Sweet Buns)

Recipe by Thorsten
READY IN: 2hrs
YIELD: 12-14 buns




  • Sieve flour into a large bowl and make a well into the middle.
  • 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.
  • Add the rest of the sugar and milk, the very soft butter, eggs, salt, cinnamon and nutmeg and mix well.
  • 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.
  • Meanwhile wash raisins and pat dry on paper towels. Line out a baking tray with parchment paper.
  • Knead the dough again and mix with the raisins. Divide the dough into 12-14 parts and from round buns.
  • 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.
  • Meanwhile preheat oven (430 F, 220 C).
  • Bake Stütchen in the middle of the oven for 15-20 minutes until golden brown.