Buchty (German Breakfast Bread)
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4 c. all purpose flour
1 tsp. salt
1/4 c. sugar
1/2 c. butter, melted, in 1/4 c portions
1/2 c. milk
1 Tbsp. yeast
1/4 c. powdered sugar for dusting
A rich, yeasty German raised breakfast bread. Rises impressively, fun for a brunch. Or make it the night before and just pop it in the oven to warm it up for table.
You will need: Time. Yeasty egg doughs take quite a long time to rise.
Sift together flour, sugar, salt into a large bowl. Make a well in the center.
Combine 1/4 c butter with milk. Bring to body temperature (test it on the inside of your wrist as you would a baby's bottle). Add yeast to milk mixture.
Pour milk mixture into flour's well. Beat in enough flour to form a sticky mess, then sprinkle some more flour on top. Cover and set aside, 30 min.
Then beat in eggs. if dough seems sticky, add a little extra flour. If dough seems dry and won't come together, add a little extra milk. Add "extra" amounts in single Tablespoons.
Turn dough into large, oiled bowl. Cover and set aside in a warm place, 1 1/2 hours, or until doubled.
Punch down. Cut in half, then in half again, continuing until you have 16 equal pieces. Roll each piece into a ball, then coat in melted butter (your other 1/4 cup).
Place 8 each in two greased 8-inch square pans. Pour any remaining melted butter over the top of the buns. Let rise in a warm place, 1 hour or until doubled.
Bake at 375° F for 20 minutes, or until golden brown. Cool on racks 10 minutes, then turn out of pans. Dust tops with powdered sugar.
Served warmed for breakfast, Christmas 2005.
Submitted by Gretchen Grant
Contributed on: and modified on Saturday May 15th, 2010