Rosa Cooking

Buhtle (Honeycombs) from wholemeal flour

Here are some slightly different buns, the recipe is from the best cooking magazine in our country, which I have all editions, wholemeal flour and honey… you have to have more time, you won't be sorry, I made them for my wife who is on a diet and loves cakes….

Buhtle (Honeycombs) from wholemeal flour

Preparation steps

  • Melt the yeast in 4 tablespoons of lukewarm milk, and the rest with butter, honey and salt
  • Then mix everything together, add flour, lemon zest, vanilla sugar, cinnamon, cloves and place a softer silk dough (add more lukewarm water or milk if necessary)
  • Put in the cold or in the refrigerator for 3 hours
  • Stir and leave for another 30 minutes in the cold
  • On the work surface, stretch a rectangle 30 × 40 cm and cut into squares about 6 cm
  • Put a teaspoon of stuffing (cherry jam, roasted hazelnuts, and rum) to taste on each
  • Shape the buns (honeycombs), roll them in melted butter or coat them with butter, and arrange them in a bowl with the joint facing down (about 35 pcs) in small 2-3 bites.
  • Let them simmer in the heat for a while
  • You can make a little smaller and put it in a bowl for kuglof
  • Bake at 180 for about 35 to 40 minutes
  • Separate the warm ones and sprinkle with powdered sugar
  • Stuffing
  • Fry the hazelnuts at 180 C and chop or grind them before baking
  • mix with jam and rum
  • I put even younger on each apricot jam

Serving

You can serve it with vanilla sauce, wine, etc.….

Tags

bagel honeycomb integral

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