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Buchty (German Breakfast Bread) More Recipes Like This

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Ingredients: Metric Units
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
3 eggs
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.
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Contributed on: and modified on Saturday May 15th, 2010