Recipe Breads & Baked Goods
Bütschella
Bütschella is a traditional bread roll from Graubünden. This sweet yeast roll, made with raisins and lemon zest, is especially popular at Easter and is often served in Graubünden homes.
The following Bütschella recipe was provided by Heddi Nieuwsma of Cuisine Helvetica.
Preparation time
Approx. 3 hours, plus 20–25 minutes baking time.
Ingredients
Makes 10 rolls
- 500 g plain flour (Type 550)
- 80 g sugar
- ½ tsp salt
- 100 g soft butter
- Zest of 1 lemon
- 1 egg
- 20 g fresh yeast, crumbled (or 7 g dried yeast)
- 200 ml lukewarm water
- 75 g raisins
Topping
- 1–2 tsp coarse-grain sugar
- 1 egg, lightly beaten
Preparation
- In a large bowl, combine the flour, sugar and salt. Add the softened butter in pieces and the lemon zest. Make a well in the centre, add the egg and set aside.
- In a separate bowl, add the yeast to the lukewarm water. Leave for a few minutes, then stir until the yeast has fully dissolved.
- Pour the yeast mixture into the well in the flour mixture. Stir until a dough forms.
- Knead the dough by hand on a lightly floured surface for around 10 minutes, or use a stand mixer fitted with a dough hook. When the dough is almost ready—smooth and elastic—add the raisins and knead until evenly distributed.
- Place the dough in a bowl and cover with a damp kitchen towel. Leave to rise for approximately 1–2 hours, or until doubled in size.
- Divide the dough into 10 equal portions. Shape each portion into a round roll and place on a baking tray lined with baking paper. Leave to rise again for 30 minutes.
- Using a pastry brush, apply a thin layer of beaten egg, then sprinkle with coarse sugar.
- Bake the rolls in a preheated oven at 180°C for 20–25 minutes, until lightly golden on top. Leave to cool on a wire rack.
