Buhtle with walnuts
These are buns without stuffing according to a recipe I got from my mom, and my mom saw it in the magazine Dobar tek! At the urging of his son, stuffed buns were created :)
- fry the walnuts for a better aroma (I'm in the oven for about 10 minutes)
- knead the dough from all the ingredients and let it rise until the volume doubles (I put the bowl with the dough in a big plastic bag)
- stir the risen dough once more, spread it a little, say the thickness of a finger, and cover it again with a clean cloth for about 15 minutes.
- then cut strips of the dough approximately 3-4 cm, and again cut pieces from them to get 60 balls (see Figure 1.2. 3.)
- Coat each ball on all sides with melted margarine and arrange them in a greased larger pan (I sprinkled half of the pan on the buns with ground walnuts for a try), because there is no point in the finished buns)
- put back in the bag or warm place to rise again
- after lifting, put them in the oven at 180 C for about 30 minutes.
- cool slightly, then sprinkle with powdered sugar
Note I have made these buns several times, large and small (see collage). The latest ones, stuffed and made classically (for beginners for better instructions, see the preparation at MASATERE) I was in a hurry once, so I made larger buns and got 40 pieces. . Feel free to make them of your choice :) Buns are filling, and can be served instead of bread. I worked again, because my son asked me to fill him with jam, to make him too full and, as he says, to eat special bread. So this time I tried half of the dough of a small original empty bun (pictures 1, 2, 3), and from the other half I filled it with quince and dogwood jam pictures 4 and 5 and pictures of finished buns with a cross section. I can tell you we liked them and we got something new again.