Rosa Cooking

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.

Preparation steps

  • 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.


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