Buhtli, grandma, then mom, now mine :)
It's winter outside, it's evening ..., and nice mom's buns are rising in the kitchen ... mmmm
- In a bowl, stir the germ into 3 dcl of lukewarm milk and a little sugar. Let it rise.
- Put a pinch of salt on the flour. Separately mix all liquid ingredients. Knead (you can also use a mixer with dough attachments) into the flour, the liquid mixture and the raised germ. Add flour or lukewarm milk as needed; the dough should not stick to your fingers but also make sure it is not too hard.
- Leave the dough to rise in a bowl on warm. I put it near the radiator.
- When it rises, and really rises strongly, roll out on a finger thick for 18 squares, 6x3.
- Melt half the butter in a small bowl.
- Put 1 teaspoon of jam on each square. I like it best with the bar. Take the square for the edges and join them so that the filling stays inside. Place such a ball in a greased pan (size 35x20 cm) so that the part where you joined the edges is facing down. Stack the balls side by side.
- Coat them with melted butter. Let them rise once more so complex in protrusion.
- When they had risen for the second time, bake at 160'C for about 45 minutes. Remove from the oven and cover with a cloth for 5 minutes. Turn them over on a tray.
The finest are still warm with tea or cocoa.