Does any one have a good recipie for Buchty?!


Question:

Does any one have a good recipie for Buchty?

Or know how it should look and feel when it is done? All I know is that it is scottish and it is supposed to stay moist for a really long time but my great grand ma has lost her recipie, please put measurements in american measures if you could please


Answers:
Buchty (German Breakfast Bread)
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
Directions:
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 1 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 (the other 1/4 c). 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.

Source(s):
http://www.gretchencooks.com/recipes/641...

I have never heard of it, you could try to look

for a recipe of it on foodnetwork.com

BUCHTY

2 cups milk, lukewarm
1 cup sugar
1 cake yeast
1 tablespoon salt
2-3 eggs
8 ounces butter, melted
7-8 cups all purpose flour
Jam filling of choice

Place in a cup 2 tablespoons of sugar and crumble yeast on top. Fill cup with lukewarm milk and let yeast activate a few minutes. Add 2-3 eggs.

Place 3 1/2 cups flour over egg mixture. Add a little of the butter. Mix. Alternate adding flour and butter mixing after each addition. Beat well until dough is satin in finish and starts to pull away cleanly from sides of bowel (a little more flour may be added to reach proper consistency). Cover with clear wrap or towel and place in a warm, draftless area until double in bulk.

Lightly flour your work table. Take a teaspoonful of dough working your fingers to shape it into a circle, flattening as you go. Place a teaspoon of filling into the center. Bring up sides and pinch to seal. Place pinched side down on a greased cookie sheet. Work more dough until pan is filled. Let rise approximately ten minutes. Bake in 350 degree oven for 20 minutes. Watch baking closely until tops are lightly brown. Remove from pan. May brush with a little melted butter if you wish. Cool. Dust with powdered sugar.




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