Amish Pull Buns ("Pluckets")

Amish Pull Buns (pluckets) Recipe

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Lynn Dine


This is a recipe from my cookbook called "Amish Cooking", compiled by a Committee of Amish Women, Deluxe Edition. Posting for "Susie's World Tour". This is very similar to what our family usually makes for Easter Brunch, but more homemade, no Pillsbury refrigerator rolls, that we know as Monkey Bread!!


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2 Hr
40 Min


  • 1/3 c
  • 1/3 c
    butter, melted
  • 1/2 tsp
  • 1 c
    milk, scalded
  • 1
    yeast, cake (2 1/4 teaspoons yeast)
  • 1/4 c
    lukewarm water
  • 3
    eggs, well beaten
  • 3 3/4 c
    all purpose flour

  • 3/4 c
  • 1/2 c
    ground nut meats (any nut that you like)
  • 3 tsp
  • ·
    butter, melted (about 4 tablespoons)

How to Make Amish Pull Buns ("Pluckets")


  1. Dissolve yeast in 1/4 cup lukewarm water. Add the sugar, butter and salt to the scalded milk. When it becomes lukewarm, add the yeast mixture, the eggs and enough flour to make a stiff batter.
  2. Cover and let it rise until the mixture doubles in bulk then knead it down and let it rise again.
  3. Roll the dough into small balls, about the size of walnuts, and dip them into melted butter. Then roll each ball in the Bread Ball Mixture/Coating.
  4. Pile the dough balls loosely in an ungreased angel food cake pan or bundt pan(do not use a pan with removable bottom) and let rise for 30 minutes.
  5. Bake the buns until they are brown, about 40 minutes, beginning at 400 degrees and decreasing the heat after 10 minutes to 350 degrees. Turn the pan upside down and remove them immediately, serving them while still warm.
  6. The buns will be stuck together and that's the way you serve them. Everyone plucks his bun right from the central supply.

Printable Recipe Card

About Amish Pull Buns ("Pluckets")

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

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