Buhtle with lokum / ratluk / rahatluk
I've been measuring these buns for a long time and I can't make them, because I always forget to buy ratluk, yesterday I was standing in line in front of the cash register and quite by chance I saw ratluk with pistachios ..... the bell in my head started ringing ... buhtleeeeeee.
- Add yeast, a spoonful of honey and a little flour to 100 ml of warm milk, stir it all up and let the yeast rise.
- Put 500 g of flour in the bowl in which you will knead the dough and make a depression in the middle of the flour. Add the yeast, the rest of the honey and warm milk, lightly beaten eggs, vanilla and lemon zest and knead the dough. Flour the work surface, then pour out the kneaded dough and add a little fat that you will knead into the dough. Then add the rest of the flour until you get a smooth and elastic dough. Return to the bowl in which you kneaded, cover with transparent foil and leave on warm to double the dough.
- Knead the doubled dough once more and divide it into 16 balls. (I measured the whole dough and then divided it into 16 balls, which I also measured so that they would all be the same and each was 71-2 g)
- Spread each ball with the palm of your hand, so that the ends are thinner than the middle, then put a lokum cube in the middle.
- Gently fold the pages of the dough over the dough, gather them all nicely and close them.
- Grease a mold with a diameter of 28 cm with butter (I use baking spray) and order the balls that you spread a little with melted butter (I just rolled them in spray, which was already in the mold) and order them with a little space in between, because they will merge, when the test grows again. I baked in two smaller 20cm molds.
- Bake in a preheated oven at 180 ° C for about 20 minutes, then reduce to 160 ° C and bake for another ten minutes. Leave in the mold for about 5 minutes, then remove from the mold and cool on a wire rack.
- Sprinkle the cooled buns with powdered sugar and serve.
- Pleasant !!!!!!
Recipe with some changes from here