Rosa Cooking

Buhtle

Tried many times and always perfect. This is how I make them ...

Buhtle

Preparation steps

  • Crumble the yeast in lukewarm milk to which you have previously added 3 teaspoons of sugar and sprinkle with a little flour. Allow 5 minutes for the yeast to begin to “work”.
  • Pour salt, eggs and milk with yeast into the flour. Knead the dough until all the ingredients are combined. Leave on warm for about 1 hour until the dough doubles in size. Stir and roll out a rectangle about 1 cm thick.
  • Cut 16 small squares with a knife (don't worry if they are not all the same) and place a teaspoon of filling in the middle of each. Take a stuffed square in the palm of your hand and gently bend the sides (being careful not to let the filling out) and shape into balls. Drizzle each ball with pre-melted butter (consume all the butter) and arrange in a buttered baking sheet. Next to each other. Cover the pan with aluminum foil, but do not fasten it, just place it over the buns. Leave them to rise for another 15 minutes, then put them in the oven to bake at about 180C until they get a nice brown color.
  • Towards the end of baking, remove the aluminum foil and sprinkle the buns evenly with a mixture of 10 tablespoons of water and vanilla sugar that you have left to boil. Return to the oven for another 2-3 minutes.
  • When you take them out, cover the tin with a cloth and leave it for at least 15 minutes to "give a shower".

Serving

Sprinkle the powder with sugar before serving.

Tags

bagel

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