Buhtle :) by Aliki
I don't make buns often, they are not complicated but they are time consuming: knead, then wait for them to come, then make balls, then wait for them to come, then bake. But I couldn't resist Alika's (
- Add a spoonful of sugar and yeast to the lukewarm milk and leave it to rise for about ten minutes. Combine all other ingredients at room temperature butter, egg, 2 egg yolks, 5 tablespoons sugar, vanilla sugar, lemon zest, mix a little salt (according to Alika's recipe with a mixer with spiral additives but I worked by hand), add the yeast and gradually sift the flour and knead.Leave in a greased pan, covered with nylon foil — to prevent crusting, in a warm place for about 60 minutes.
- Divide the dough into 20 equal balls. Roll out each ball by hand to a diameter of 9 cm, put the filling in the middle, join the ends well so that it does not run out. rim bar 5cm. Leave to rise for at least another 20 minutes. Bake in a preheated oven at 180C for 35-40 minutes.
- The buns are easily separated from each other because they are coated with butter before stacking in the pan, so do not omit it. Butter can be replaced with margarine or a certain amount of oil, but with butter it tastes best. The diameter of the pan in which I baked is 28 cm. and it can be bigger, smaller not at all.
Sift powdered sugar over warm buns.