Buhtle (soft and second day)
I love my grandmother's buns but I had a phobia of making them. She dictated a recipe to me: about flour, about margarine, about sugar ... It only took me 30 years to dare to make them ... That's why I now make them once a week
- In 1 dl of lukewarm milk, dissolve half a cube of germ (20 g) with a spoonful of sugar and a spoonful of flour. Allow the germ to rise (approx. 10 min).
- Beat one egg in warm milk. Add melted margarine / butter, egg milk, germ, grated lemon or orange zest, a pinch of salt, sugar and vanilla sugar to the flour. Stir with a mixer with spiral extensions. If necessary, add another tablespoon of two flours so that the dough begins to separate from the bowl (it must be soft).
- Cover the dough with a cloth and let it double (30-45 minutes depending on the heat of the room)
- Spread the dough on a floured surface, shape the waist and divide into 15-16 parts. If you want small buns, it is possible to divide it into 24 parts without fear that the dough will crack. Fill as desired (for me it's usually nutella, jam, chocolate cubes, cottage cheese, poppy seeds)
- Wrap the balls and turn the joint down. I grease each ball a little along the edge with oil, so it won't stick when they are baked and you will easily separate each piece. You can bake them in a cake tin lined with baking paper (fi 26 or 28) or a square tray approx. 30 * 20 cm.
- Cover them with a clean cloth and let them rise for another 20-30 minutes. Place them in a cold oven and turn on at 160 degrees. Bake for 30 minutes until it takes on a nice golden color.
- Coat the roast immediately with a little margarine. It will stay soft the next day. Leave to stand for 2-3 minutes and sprinkle with powdered sugar. Good apetite!
I was most impressed by the poppy seed buns. If someone wants an urgent recipe for the filling, feel free to contact me, otherwise I'll post it in a few days.