Niederrheinische Stütchen Lower Rhenish Sweet Buns Recipes

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SWEET BUNS



Sweet Buns image

Make and share this Sweet Buns recipe from Food.com.

Provided by SoupCookie

Categories     Breads

Time 3h

Yield 12-24 buns, 6 serving(s)

Number Of Ingredients 6

3 cups lukewarm water
1 1/2 cups sugar
2 1/4 teaspoons active dry yeast
1 tablespoon lard
1 tablespoon salt
8 cups all-purpose flour

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.

NIEDERRHEINISCHE STüTCHEN (LOWER-RHENISH SWEET BUNS)



Niederrheinische Stütchen (Lower-Rhenish Sweet Buns) image

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.

Provided by Thorsten

Categories     Yeast Breads

Time 2h

Yield 12-14 buns

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 316.7, Fat 11.7, SaturatedFat 6.9, Cholesterol 63.5, Sodium 38.7, Carbohydrate 47, Fiber 1.8, Sugar 11.5, Protein 6.7

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