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1
Sieve flour into a large bowl and make a well into the middle.
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2
Crumble yeast into the well and add 2 teaspoons of the sugar and 4 tablespoons of the milk to it. Mix gently with a fork, adding just a little from the flour, to build the sponge. Cover and set aside for 15 minutes in a warm place.
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3
Add the rest of the sugar and milk, the very soft butter, eggs, salt, cinnamon and nutmeg and mix well.
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4
Knead the dough with hands for about 5 to 10 minutes. Use some additional flour, if the dough is too sticky. The dough is ready, if the consistency is elastic and bubbles occur while kneading. Cover and let rise in a warm place for 40-50 minutes or until doubled in volume.
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5
Meanwhile wash raisins and pat dry on paper towels. Line out a baking tray with parchment paper.
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6
Knead the dough again and mix with the raisins. Divide the dough into 12-14 parts and from round buns.
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7
Place the buns on the baking tray, but leave enough space between the buns. Cut the upside crosswise with a knife and brush the buns with melted butter. Let rise for another 10 minutes.
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8
Meanwhile preheat oven (430 F, 220 C).
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9
Bake Stutchen in the middle of the oven for 15-20 minutes until golden brown.
