Rosa Cooking

“Buhtle”

These buns are made with yogurt and stuffed with cheese. Sprinkled with sesame and turkey, very soft, suitable for breakfast and dinner. They are very practical when traveling

“Buhtle”

Preparation steps

  • STUFFING:
  • Mash the white cheese with a fork.
  • Add egg to the mashed cheese. Stir to even the mixture.
  • Fill the buns with the resulting mixture.
  • BUHTLI MAKING:
  • From the ingredients for the dough, knead the leavened dough. Separate one egg yolk to coat the buns.
  • Leave the dough to rise at room temperature.
  • Spread the dough on a floured surface. Divide into balls of desired size. Stuff each one separately with cheese filling. Make into a ball - bun, turn over and arrange in a pan pre-greased with butter or oil.
  • Leave the resulting buns to rise at room temperature.
  • When they are almost done, spread with egg yolk and sprinkle with sesame and turkey.
  • Bake the buns in a preheated oven at a temperature of 250 * C. Gradually reduce the heat of the oven during baking.
  • Leave the almost baked ones to cool a bit, separate them from each other.
  • Serve with a glass of milk or a glass of yogurt.
  • PICTURE OVERVIEW OF THE MAKING PROCEDURE: 1. Arrange in a baking tray 2. Leave to rise 3. Overdue 4. Baked 5. Served 6. Finished and close up

Tags

bagel breakfast buns children dinner lunch party stains tried valerija10

You might also like...

Broccoli in soy sauce

Broccoli in soy sauce

Broccoli became the subject of research by scientists and nutritionists a few years ago, and for this mini version of kale we can only say that a clean cheek came out of the research: it was found to contain the most powerful natural anticancer agent!

Chickpeas with parsley

Chickpeas with parsley

Chickpeas are a food that has only been returning to the diet in recent years. It deserves to be tasted, whether macrobiotic or not.

Lentil and zucchini spread

Lentil and zucchini spread

Truly, don’t leave the vegetable spread to vegetarians alone. Zucchini and lentils in society are also a revelation to serious researchers in the kitchen.

Mixed gluten-free pizza

Mixed gluten-free pizza

It is a common opinion that pizza is of Italian origin - it is beautiful and fragrant. Yet its enticing scent spread from the kitchens of the ancient Babylonians, and the human imagination has meanwhile created nearly a thousand different species - including gluten-free.

Pumpkin soup

Pumpkin soup

Autumn grayness and lack of sunny days will simply dispel the pumpkin soup that invigorates and warms.

Pureed chickpea sauce

Pureed chickpea sauce

While preparing the chickpea stew, separate two tablespoons of cooked legumes and puree them. With a little yogurt, you will get a delicious dip, which you serve with bread sticks or breadcrumbs. The child will thus fill the tummy through play.

Scented muffins

Scented muffins

To warm up, while the real thing hasn’t even started yet, break the jitters and heartbeat with fragrant muffins. With pepper and fine Provencal herbs. The romantic introduction promises a sequel - French, also…

Small pizzas with tea sausage

Small pizzas with tea sausage

For birthdays or parties, instead of classic pizza, bake mini pizzas that hide mozzarella in their rim, and instead of ham, put tea sausage in the filling.