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.
Servings 1 loaf
Cook Time 90 minutes
Ingredients
- 1 kilogram Flour wheat / Flour
- 6 pieces Chicken eggs
- 60 gram Yeast fresh
- 150 gram Butter
- 200 gram Sugar
- 375 gram Milk
- 150 gram Raisins
- 1 tablespoon Rum or cognac, optional
- 1 piece Lemon
- Salt to taste
Instructions
- 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.
- 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).
- In a small bowl, mix sugar and yeast, add salt, eggs and milk.
- Sift the flour into a larger bowl. Rub the lemon zest on top.
- Add the raisins and stir. Then add the softened butter, mix a little.
- Pour in the milk-egg mixture.
- Kneaded the dough. It will be soft, very soft and sticky.
- 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.
- 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.
- 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.
- Fold them into a mold. Let the dough stand for a few minutes until you have a homogeneous pie.
- Or this.
- 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.
- Incredibly delicious with butter!!!