Oct 31

Buhtle Buns

Buhtle Buns

A wonderful and soft bun filled with jam. It is preferable that it is made of raspberries, apricot, or strawberries. In addition, you can fill them with poppy seeds, chocolate, or even vanilla cream. It's all a matter of taste!
This cake is prepared a lot in Serbia, otherwise the name itself comes from Bohemia, which means that it is their original cake. Later it spread to the regions, Austria, Slovakia, Hungary, Slovenia, and Serbia. Only raising the dough is a procedure that lasts, and the rest is all a joke. Follow recipe.

Ingredients:

For Rising Yeast:

370 ml of lukewarm milk
20 g of fresh yeast/ or 7 g dry yeast
3 Tbsp of granulated sugar

For Dough:

700 g of flour
3 Tbsp of granulated sugar
120 g butter/ room temperature
3 Tbsp of yogurt
2 egg yolks
1 lemon peel/grated
1 bag vanilla sugar/ 10 g
a pinch of salt

For Coating:

oil/ or melted butter

For Filling:

jam strawberry/ or apricot or Raspberries

Preparation:

Prepare 700 g of smooth wheat flour in a deep bowl and make a small well in it.
Add 370 ml of warm milk, 3 tablespoons of sugar and crumble 20 g of fresh yeast in small pot
Stir with a spoon so that you get 2 spoons of flour from the whole mass, and leave the yeast to rise for about 10-15 minutes.
After 15 minutes, add yeast and the other ingredients for dough, and mix gently in a bowl.
There is no need to knead the dough at this point, just mix the flour and wet ingredients together to start the gluten forming process.
Cover the dough and let it rest for 30 minutes.
After the dough has rested, knead it, that is, kneed it for about 5 minutes until the gluten develops nicely, and the dough becomes smooth.
Return the dough to a clean bowl, break it, and leave it to rise for 50-60 minutes in a warm place.
When the dough has doubled in size, sprinkle flour on the work surface and place the dough
Roll out the dough with your hands or a rolling pin and divide into 24 equal parts.
Put a teaspoon of marmalade in each square of dough and stick the dough together and shape it into a ball.
Grease a pan with a diameter of 32 cm with butter and arrange the balls next to each other.
Cover the buns with a clean cloth and let them rest for 45 minutes at room temperature.
Before baking, coat them with oil or butter.
Bake at 180 °C for about 30-35 minutes, depending on the power of the oven.
Coat the baked buns with oil and cover with a towel and let them cool a little.
Before serving, sprinkle them with powdered sugar.

2 Recipe Buhtle Buns

For Dough:

500 g of flour
250 ml of lukewarm milk
100 g of granulated sugar
100 g of butter/ melted
2 eggs
1 fresh yeast 30 g/ or dry yeast 10 g
a pinch of salt
1 bag vanilla sugar/ 10 g optional

Filling:

jam of your choice/ apricot or raspberry jam is most often used

Coating:

1 egg
powdered sugar/ for sprinkling if desired

Preparation:

If you are using fresh yeast, dissolve it in a little warm milk with sugar and let it sit for 10 minutes to activate it.
If you use dry, you can add it directly to the flour. In a large bowl, mix the flour, sugar, vanilla sugar and a pinch of salt.
Make a well in the center and add melted butter, eggs, and milk with yeast.
Mix until you get a smooth dough.
Cover the dough with a cloth and leave it in a warm place to rise for about 1 hour, or until it doubles in volume.
After the dough has risen, knead it and divide it into smaller parts (about 50-60 g each).
Roll out each piece of dough, put a little jam in the middle, fold and shape into a ball.
Place the balls on a tray lined with baking paper, leaving a little space between them.
Cover and leave for another 20-30 minutes to rise.
Brush them with beaten egg.
Bake in a preheated oven at 180 °C for about 25-30 minutes, or until they turn golden brown.
When the buns have cooled, sprinkle them with powdered sugar and serve.