Buhtle with jam
The well-known sweet pastry, a favorite of many, tastes warm but also cold, even when fragrant homemade jam is hidden in the heart of the bun… ..mmmmmmm… ..
- Grind the yeast in warm milk with a little sugar and flour, when the yeast foams, add it to the flour to which we have previously added the other ingredients. Mix well until the dough becomes smooth and pliable, and a little softer to the touch.
- Once the dough has risen, it should be rolled out on a floured board. Cut pieces about two fingers wide, part them and fill with jam (don’t skimp!). It is good to use as thick jam as possible so that it does not leak out during baking, or so that it does not run down your fingers when eating. Wrap the dough so that it forms dumplings. Dip each in melted butter and stack next to each other. They should not be stacked too tightly because when baked they will not have a nice shape. When you are done, leave it for another fifteen minutes to rise a little more and bake for 25-30 minutes at 200 C.
- When the buns are done, leave them to cool for ten minutes, then take them out of the pan and sugar them with powdered sugar. Let your first bites be careful not to burn yourself on the hot jam. I wish you good luck!