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Print Recipe
Bread "Buktel" Recipe
This bread for Breakfast is prepared in the North of Italy, in the Trentino Alto Adige region. This is a mountainous region with gorgeous vineyards - that is why raisins are used. Absolutely incredible bread!!! The crumb is so airy, just fluffy... And flavor!!! It's crazy!!! We would call it butter pie or cake, but the Italians say that it is bread.
Cook Time 90 minutes
Servings
loaf
Ingredients
Cook Time 90 minutes
Servings
loaf
Ingredients
Instructions
  1. Prepare the products to have everything at hand. I made half a serving. Butter cut into cubes and leave at room temperature, so it is well softened.
    Prepare the products to have everything at hand. I made half a serving.
Butter cut into cubes and leave at room temperature, so it is well softened.
  2. Soak the raisins in warm water. When the raisins swell, drain the water, and add to the raisins 1-2 tbsp rum or brandy (bread flavor is much enriched, but it is if desired).
    Soak the raisins in warm water. When the raisins swell, drain the water, and add to the raisins 1-2 tbsp rum or brandy (bread flavor is much enriched, but it is if desired).
  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 flour into a larger bowl. Grate the lemon zest on top.
    Sift flour into a larger bowl. Grate the lemon zest on top.
  5. Add raisins and stir. Then add the softened butter, stir it a little.
    Add raisins and stir. Then add the softened butter, stir it a little.
  6. Pour the milk-egg mixture.
    Pour the milk-egg mixture.
  7. Kneaded dough. It will be soft, very soft, and sticky.
    Kneaded dough. It will be soft, very soft, and sticky.
  8. Dipping his hands in flour, roll the dough into a ball (not too good, but somehow), put in a bowl, tighten the film and leave at room temperature until the dough increases in volume by 2 times.
    Dipping his hands in flour, roll the dough into a ball (not too good, but somehow), put in a bowl, tighten the film and leave at room temperature until the dough increases in volume by 2 times.
  9. Meanwhile, the form grease butter and flour them. I took the form of a diameter of 23 cm, but it was not enough, the remnants of the test had to be placed in a cake mold. So as a result I got 2 breads.
    Meanwhile, the form grease butter and flour them. I took the form of a diameter of 23 cm, but it was not enough, the remnants of the test had to be placed in a cake mold. So as a result I got 2 breads.
  10. Approaching divide the dough into portions. Oiled with vegetable oil hands roll balls the size of a billiard ball. I have a weak idea of what size are billiard balls and balls turned out too big.
    Approaching divide the dough into portions. Oiled with vegetable oil hands roll balls the size of a billiard ball. I have a weak idea of what size are billiard balls and balls turned out too big.
  11. Fold them into shape. Let the dough rest for a few minutes until you get a uniform pie.
    Fold them into shape. Let the dough rest for a few minutes until you get a uniform pie.
  12. Or this.
    Or this.
  13. Bake in a preheated 160*C oven for 40 minutes. Bread in the oven to rise, but at the end of time has just began to brown, so I increased the temperature to 180*C and turned blowout. After this loaves quickly will be golden.
    Bake in a preheated 160*C oven for 40 minutes. Bread in the oven to rise, but at the end of time has just began to brown, so I increased the temperature to 180*C and turned blowout. After this loaves quickly will be golden.
  14. Incredibly tasty with butter!!!
    Incredibly tasty with butter!!!

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