Niederrheinische Stütchen Lower Rhenish Sweet Buns Recipes

NIEDERRHEINISCHE STüTCHEN (LOWER-RHENISH SWEET BUNS)

Steps:

• 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.

SWEET BUNS

Steps:

• Mix together first 5 ingredients until yeast is completely dissolved.
• Stir in enough flour to make a fairly stiff dough. Cover with a cloth and let rise in a warm place for 2 hours.
• Punch down the dough and form into balls (about the size of a small egg for dinner rolls, a bit larger for sandwich buns). Place in a greased baking pan and let them rise till doubled.
• Bake at 400F, 10-15 minutes or until golden.