Friday, October 21, 2005

BUCHTY


Popular in both Poland and Germany as breakfast treats, these are also excellent split and toasted, and served with cured meats.

4 cups white flour
1 tsp salt
1/4 cup sugar
1/2 cup butter
1/2 cup milk
2 tsp yeast
3 eggs, lightly beaten
4 Tbs butter, melted
confectioners' sugar, for dusting ( optional )

NOTE: Use either round or square pan ( preferably with removable bottom )

Grease the pan. Sift the flour and salt together into a large bowl and stir in the sugar. MAke a well in the center.

Melt 1/4 cup butter in a small pan, then remove from the heat and stir in the milk. Let cool until lukewarm. Sitr the yeast into the milk mixture until it has dissolved.

Pour into the center of the flour and stir in enough flour to form a thick batter. Sprinkle with a little of the surrounding flour, cover and let sit in a warm place for 30 minutes.

Gradually beat in the eggs and remaining flour to form a soft, smooth dough. This will take about 10 minutes. Cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 1/2 hrs or until double in bulk.

Turn out the dough onto a lightly floured surface and punch down. Divide into 16 equal pieces and shape into rounds. Melt the remaining butter, rol the rounds in it to coat, then place, slightly apart, in the pan. Cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hr or until doubled.

Meanwhile, preheat the oven to 375F. Spoon any remaining melted butter evenly over the rolls and bake for 25 minutes or until golden brown. Turn out onto a wire rack to cool. If serving buchty as breakfast bread, dust the loaf with confectioners' sugar before separating it into rolls.

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