Homemade Buhtle (Sweet Buns)
Buhtle are sweet buns made of yeast dough and usually filled with jam (traditional - plum jam (Powidl)) or some kind of chocolate spread. Once baked they are dusted with powdered sugar and served with a glass of milk.
Servings: 12 -16
Ingredients
For slurry
- 100 ml milk 3.5 oz
- 20 grams all-purpose flour 0.7 oz
Dough
- 160 ml warm milk 5.64 oz
- 50 grams granulated sugar 1/4 cup
- 1 package dry yeast 7 grams, 0.25 oz
- 400 grams all-purpose flour 14.1 oz, 3 cups+3 Tbsp
- ½ teaspoon salt
- 1 large egg 60 grams
- 1 teaspoon vanilla extract
- 30 grams very soft butter 2 Tbsp, 1 oz
Filling
- nutella, pan di stelle spread, jam, sweetened fresh/farmers cheese, poppy seed filling, etc...
More:
- 45 grams melted butter 3 Tbsp, for brushing before baking
- powdered sugar for dusting
Instructions
- Mix 20 grams flour and 100 ml milk in a small saucepan and bring to a boil. Cook shortly until thick; set aside to cool.
- In a bowl of stand mixer (or if using your hands for kneading, use large bowl) add milk, yeast and sugar and let it rise for 10 minutes until bubbly. Add in flour, salt, egg, vanilla and lukewarm slurry and using the dough hook attachment, mix on low speed until your dough comes together. Add in the butter and continue kneading on medium speed for about 10 minutes until the dough is no longer sticky and is elastic. Gather the dough into a ball shape.
- Grease a large bowl with oil. Place dough into a greased bowl and cover with plastic wrap. Let it proof until it’s doubled in size, about 1.5- 2 hrs.
- Deflate and divide the dough into 12-16 equal portions (depends how large you want your Buhtle). I cut mine in 12 pieces.
- Roll out each part in a circle and spread about 1 Tablespoon of filling of your choice. I used chocolate-hazelnut spread. Close each one by covering the filling with dough, then twisting and sealing the dough, put it in the greased baking pan, sealed part should be facing down in the pan. Cover with kitchen towel and let it rise for 45 minutes (I've wraped the whole pan into cling film and put it into refrigerator overnight and baked in the morning.)
- Preheat oven to 180 °C ( 350 °F). Brush each bun with melted butter and bake around 25 minutes or until golden brown. Let it to cool slightly, dust with powdered sugar and enjoy with a glass of milk. These are the best served warm.
- Store leftovers at room temperature wrapped into a plastic foil or in covered container up to 2 days.
Notes
Please read tips and trick sections in a post above!
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