Buhtle with plums
When bottles are made, it is known that autumn is coming, my mother always made them then, probably because of the newly made jam with plums. And I remember loving to discover the dough and to smell and inhale that smell of dough - I don’t know if others had this habit. Now the second part, mom always made them with jam but whoever lives in Italy has a chance to buy those plums of theirs in compote (from a can). Who doesn't have the opportunity to just tell you that they are a fantasy. I also made the cake with the same because they are really delicious. I went to Italy about 2 months ago so I armed myself with these plums and now I keep them for special occasions. They go great in buns because the dough is not very sweet and they are honey.
- Make yeast and let it stand for 15 minutes.
- Sift flour and add other ingredients and yeast. Knead a soft dough and let it rise for 1-2 hours.
- When the dough has just risen a little, roll it out and cut it into squares or circles with the help of a glass. Take half a plum from the compote and fill it with a small spoonful of plum jam. Place the stuffed plums in the middle of the dough and shape into a ball. Arrange in a baking pan and let rise for about half an hour to an hour.
- Coat with one beaten egg. Bake at 180 degrees for about 30 minutes, depending on the oven.
- Finally sprinkle with powdered sugar.
Video recipe at: https://youtu.be/lysaiYv6Jag