Rosa Cooking

Buhtle 2

Apricots are my favorite fruit, when I saw this recipe, I was delighted with the look, and if I hadn’t tried them, I knew by composition, that they were the most beautiful buns I had ever tried.

Buhtle 2

Preparation steps

  • Dissolve yeast and a spoonful of sugar in 100 ml of warm milk and leave it to rise in a warm place. In the bowl in which you will knead, put flour, sugar, a pinch of salt, melted butter, vanilla sugar, lemon zest or, if you use natural oil, like me, a beaten egg and the rest of the warm milk. Knead all this and transfer to a floured work surface and knead a soft and elastic dough, about ten minutes, with a little flour.
  • Shape into a ball, coat with a little oil, cover with cling film and leave in a warm place to grow, for about half an hour, depending on the heat of your room.
  • Finely chop dried apricots, add a spoonful of jam and a pinch of cinnamon (I left out the cinnamon) and mix everything well
  • Knead the dough, mix it, then divide it into 15 balls, I measured each ball again, so that they were all the same to me, about 65 g each. Spread them a little, then put 1 teaspoon of the mixture of dried apricots in the middle, close them nicely on all sides and arrange them in a 28 cm mold, which you have placed with baking paper. Lightly coat each bun with butter with your fingers.
  • Cover them with cling film and leave them for about half an hour to grow. Coat the grown buns with a mixture of melted butter, milk and a spoonful of sugar, which you have previously heated, cool a bit before coating.
  • Bake in a preheated oven at 175 ° C for about 30 minutes or until finely browned. Cover the baked buns with a clean kitchen cloth, leave them for about 5 minutes, take them out of the mold and leave them on the wire, to cool completely and still covered. Sprinkle with powdered sugar when cooled and serve.
  • Pleasant

Serving

The recipe is from here

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