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 of 10:1 instead of 4:1. It is denser than a milk bread so has more chew.
Variations include Rosinenstuten (with raisins) and Wochenendstuten (usually with dried fruits).
Modified July 5, 2022
Created July 5, 2022 by: foodeducation