Rosa Cooking

Buhtle with chard and cheese

I prepare buhtle according to a proven recipe, that was my intention tonight as well. However, when I started to take out the necessary groceries, I realized I didn't have enough of anything and I threw myself into improvisation. As a final result, I got wonderful, soft, salty, somewhat integral buns, just as beautiful as the ones I have prepared so many times. I’m writing down a recipe here to have for next time, and for anyone who likes it.

Preparation steps

  • For the yeast, combine water, yeast, 1 teaspoon of sugar and flour and leave to rise. Mix flour, salt and sugar. Make a hole in the middle and add the yeast, melted fat, beaten egg and lukewarm yogurt. Knead the dough and leave in a warm place to double in volume. (I had to go out after 10min and the dough stayed in the off, closed oven for the next hour and a half, so it tripled in volume and was great to work with!)
  • For the filling: blanch the cleaned chard, cool, squeeze well, chop finely and mix with the other ingredients.
  • Divide the dough into 15-16 balls, spread each on the palm of your hand, put a teaspoon of the filling, close with your fingers (gather on top), gently pass through a little melted fat and arrange next to each other with small gaps in a pan No. 26 lined with baking paper, collected side down. Sprinkle with sesame seeds and coarsely ground sea salt. Leave it covered for another 30 minutes (I'm not because I'm quite late with dinner), then put it in the COLD oven and then turn it on at 170c. Bake for about 30 minutes, until golden brown. Cover the roast with a cloth and leave for half an hour to rest.
  • * For the sweet version, add 50-60 g of sugar to the dough and fill it with jam and cream, and sprinkle them on top before baking.


Serve these excellent, light, soft buns, warm-lukewarm with yogurt salt.



You might also like...

A cake all in two

A cake all in two

There are many dishes-jokes, especially in sweet cuisine, where ratios are very important. In order not to have to weigh everything, you usually come up with interesting "measures".


Wondering where the honey is in this honeycomb? He is gone! It is actually played by a fruit spread, and the hives are made of soft dough with butter. If you serve them hot and sprinkled with sugar, small bees will still gather around it - children, who love everything that is interesting and sweet!


If you say this word in some Međimurje home, bread with dried fruit will appear in front of you! If you know that this is an original German specialty, the question of the unusual name (Kletzen + Brot - dried pears and bread) will be clarified.

Lavender rolls

Seductive combinations of ham and cheese in rolls come in serious competition in lavender rolls. Top the dough for the rolls with dried lavender flowers and sprinkle with sesame seeds. Decorative as well as fine.

Pizza muffins

Pizza muffins

For all the ingredients, we would say that this is another pizza recipe, but in this case it is not a classic pizza, but well-known muffins. They are ideal for various parties and children's birthdays.

Plates with walnuts

Plates with walnuts

Walnut is a highly prized addition to desserts, especially those festive ones. Due to its neutral taste, it goes well with almost all foods. Try it in this combination with cherries.

Puff pastry strudel with vegetables

Puff pastry strudel with vegetables

Puff pastry strudels are rapidly conquering our gourmands as well. It is not a small courage to wrap vegetables in this dough instead of fruit, cheese or meat, but it comes back in many ways - with flavor.

Viennese breakfast

You may be wondering what kind of recipe this is? This is a recipe for a typical Viennese breakfast (Wiener Frühstück). It is quite simple and plain: pastries with butter and jam, and with it a cup of white coffee or coffee with milk.