Print Recipe
 Bread "Buchteln" Recipe
This bread for breakfast is prepared in the north of Italy, in the Trentino-Alto Adige region. This is a mountainous region with magnificent vineyards - that's why raisins are used. Absolutely incredible bread!!! The crumb is so airy, just fluffy... And the fragrance!!! This is crazy!!! We would call it a butter pie or a cake, but the Italians say it's bread.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Italian Cuisine
Cook Time 90 minutes
Servings
loaf
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Italian Cuisine
Cook Time 90 minutes
Servings
loaf
Ingredients
Instructions
  1. Prepare the products so that everything is at hand. I made half a serving. Cut the butter into cubes and leave at room temperature so that it softens well.
    Prepare the products so that everything is at hand. I made half a serving. Cut the butter into cubes and leave at room temperature so that it softens well.
  2. Soak the raisins in warm water. When the raisins swell, drain the water and add 1-2 tablespoons of rum or brandy to the raisins (the taste of bread is significantly enriched, but this is optional).
    Soak the raisins in warm water. When the raisins swell, drain the water and add 1-2 tablespoons of rum or brandy to the raisins (the taste of bread is significantly enriched, but this is optional).
  3. In a small bowl, mix sugar and yeast, add salt, eggs and milk.
    In a small bowl, mix sugar and yeast, add salt, eggs and milk.
  4. Sift the flour into a larger bowl. Rub the lemon zest on top.
    Sift the flour into a larger bowl. Rub the lemon zest on top.
  5. Add the raisins and stir. Then add the softened butter, mix a little.
    Add the raisins and stir. Then add the softened butter, mix a little.
  6. Pour in the milk-egg mixture.
    Pour in the milk-egg mixture.
  7. Kneaded the dough. It will be soft, very soft and sticky.
    Kneaded the dough. It will be soft, very soft and sticky.
  8. Dipping your hands in flour, roll the dough into a ball (not too well, but somehow), put it in a bowl, tighten with a film and leave at room temperature until the dough increases in volume by 2 times.
    Dipping your hands in flour, roll the dough into a ball (not too well, but somehow), put it in a bowl, tighten with a film and leave at room temperature until the dough increases in volume by 2 times.
  9. Meanwhile, grease the mold with butter and sprinkle them with flour. I took a mold with a diameter of 23 cm, but this was not enough, the remains of the dough had to be put into a cake mold. So, as a result, I got 2 types of bread.
    Meanwhile, grease the mold with butter and sprinkle them with flour. I took a mold with a diameter of 23 cm, but this was not enough, the remains of the dough had to be put into a cake mold. So, as a result, I got 2 types of bread.
  10. Then divide the dough into portions. Roll balls the size of a billiard ball with your hands greased with vegetable oil. I have little idea what size billiard balls are, and the balls turned out to be too big.
    Then divide the dough into portions. Roll balls the size of a billiard ball with your hands greased with vegetable oil. I have little idea what size billiard balls are, and the balls turned out to be too big.
  11. Fold them into a mold. Let the dough stand for a few minutes until you have a homogeneous pie.
    Fold them into a mold. Let the dough stand for a few minutes until you have a homogeneous pie.
  12. Or this.
    Or this.
  13. Bake in a preheated 160*C oven for 40 minutes. The bread in the oven should rise, but after a while it just started to brown, so I increased the temperature to 180 * C and turned on the blowing. After that, the loaves will quickly brown.
    Bake in a preheated 160*C oven for 40 minutes. The bread in the oven should rise, but after a while it just started to brown, so I increased the temperature to 180 * C and turned on the blowing. After that, the loaves will quickly brown.
  14. Incredibly delicious with butter!!!
    Incredibly delicious with butter!!!
0 0 votes
Article Rating
       

Related posts:

Airy Potato Bread Recipe Festive German Bread Recipe German Easter Bread Recipe Finnish Oat Bread Recipe Bread on Baked Milk Recipe Bread with Garlic Arrows Recipe Toast Bread Recipe Australian Vegetable Bread Recipe Classic French Bread Recipe Spicy Corn Bread Recipe Wheat-Corn Bread Recipe Bread Tortillas with Cheese Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments