Niederrheinische Stütchen (Lower-Rhenish Sweet Buns)
photo by kzbhansen
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
12-14 buns
ingredients
- 4 cups all-purpose flour
- 1 ounce baker's yeast
- 1 cup milk, lukewarm
- 4 tablespoons sugar
- 1⁄2 cup unsalted butter, softened
- 2 eggs
- 1 pinch salt
- 1 pinch cinnamon, grounded
- 1 pinch nutmeg, fresh grounded
- 1 cup raisins
- 2 tablespoons unsalted butter, melted for brushing
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!!!
-
Lovely! I ended up using 1/2 a cup of sugar instead as I knew I was going to make them into a form of a cinnamon bun. They turned out beautifully. I prefer this over the rolled up cinnamon buns as it wasn't too sweet and the texture inside the bun was divine! I will make these again. Thanks Thorsten!
see 1 more reviews
RECIPE SUBMITTED BY
I'm no longer an active member because the site has become anonymous. If you want to contact me use the website listed in my profil.
http://www.flickr.com/photos/thorsten-photography/