Niederrheinische Stütchen (lower-rhenish Sweet Buns)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

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

Recipe

• 1 sieve flour into a large bowl and make a well into the middle.
• 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 add the rest of the sugar and milk, the very soft butter, eggs, salt, cinnamon and nutmeg and mix well.
• 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 meanwhile wash raisins and pat dry on paper towels. line out a baking tray with parchment paper.
• 6 knead the dough again and mix with the raisins. divide the dough into 12-14 parts and from round buns.
• 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 meanwhile preheat oven (430 f, 220 c).
• 9 bake stütchen in the middle of the oven for 15-20 minutes until golden brown.