Sonntagsstuten, Butterstuten, Platz (German)

flour, sugar, butter, yeast

Stuten is a soft, fluffy sweetbread traditionally baked without eggs. It is significantly less oily than the French's Brioche Pur Beurre, with a flour to butter ratio that ranges from 10:1 to 20:1, instead of a range from 2:1 to 5:1.

It is denser than a milk bread. The crust's texture is particularly distinctive; it is tender and pleasantly chewy, just like rice bread can be.

Variations include Rosinenstuten (with raisins) and Wochenendstuten (usually with dried fruits).

Modified Dec. 11, 2022

Created July 5, 2022 by: foodeducation

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