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