Rosa Cooking

Buhtleee

fine, fragrant and soft ... they go so well on cool autumn days

Buhtleee

Preparation steps

  • In a slightly deeper bowl, mix the flour with the dry yeast, then make a hollow in the middle and add the egg yolks, salt, sugar, vanilla sugar, margarine and lukewarm milk. Mix everything well with your hands so that you get a smooth dough that does not separate. Cover the dough and put it on warm to increase the volume (as it was a beautiful sunny day today, I put my dough on the balcony in the sun, on the natural warmth and it really worked :) Then move it again and set it aside again (this time you can and a little shorter), and in the meantime prepare a baking tray in which you will put small buns (I used a round cake mold with a diameter of 26 with a detachable edge, which I coated with melted margarine). Roll out the dough on a floured surface and make small squares out of it. Put a little filling on each (I had apricot jam) and then close all the parts with your fingers so that the filling does not leak out, and put the buns in the pan starting from the middle into the flower and outwards. When you have arranged everything, coat them with melted margarine and leave them to stand outside for a few more minutes (maybe half an hour), and then put them in a preheated oven and bake them (I baked them at 220 for about 25 minutes). When they are baked and just slightly cooled, sprinkle them with powdered sugar and they are ready :-)

Serving

To me, the warm ones were the finest. They were just as soft as butter. And with a cup of cocoa..mmmm ..

Tags

autumn buhtli marmalade

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