Buns were often made at my place in Banat as a Sunday treat. A special master was my grandmother who enjoyed sweet doughs.
She always kneaded them while preparing Sunday lunch, the ingredients were homemade, she even made the butter herself, and she usually topped them with some good jam. I don't know how and when, probably because we children didn't really like jam in them, there were often buns stuffed with poppy seeds or walnuts on the table.
Although she had a rule that strudels can be made with poppy seeds and walnuts, and buns only with jam - still, grandma loved to fulfill our wishes and make us happy with wonderful buns stuffed with our favorite poppy seeds and walnuts. I still remember that wonderful smell of baked dough and feel the soft spongy sweet dough in my mouth.
Buhtle - Javorka Filipović - Recipes and Cookbook online
Buns were often made at my place in Banat as a weekly treat. A special master was my grandmother who enjoyed sweet doughs.
Text:
- 500 g of soft flour type 400
- 1 pinch of salt
- 100 ml of warm milk
- 100 ml of lukewarm water
- 50 g of sugar
- 20 g of fresh yeast
- 1 egg
- 1 egg yolk
- 1 piece of lemon (grated zest)
and more
- 50 g of butter (50 - 100 g, for coating buns and trays)
- jam (for filling: walnuts, poppy seeds or Nutella)
- powdered sugar (flavored with vanilla, for sprinkling baked buns)
- Put crushed yeast in a mixing bowl, add sugar and a mixture of warm milk and lukewarm water. Mix everything well to dissolve the yeast and leave for about 10 minutes for the yeast to rise
- Add half of the flour, egg and yolk, a little salt and grated lemon rind to the yeast prepared in this way. Knead the dough slowly with a food processor or mixer, add the rest of the flour and knead the smooth dough that does not stick to your hands. Cover the dough with cling film and a cloth and leave it in a warm place for about 45 minutes to double in size.
- Transfer the resulting dough to a work surface sprinkled with flour and very gently roll it out with a rolling pin into a rectangle the thickness of your finger.
- Cut the dough into rectangles measuring 10 x 10 cm and put a teaspoon of filling on each, as desired.
- Close each rectangle by folding the sides and shape it into a ball without much squeezing.
- Melt the butter and cool it a little, then take a round pan with deeper edges that you spread well with butter.
- Brush each bun with melted butter on all sides and place in the prepared pan. Try to compact the buns as little as possible and leave enough space for them to grow nicely and become loose and foamy.
- Cover the buns with a warm cloth and leave them to rise once more. When they fill the tray, put them in the oven heated to 180 degrees and bake them for more than 30 minutes, making sure they get a nice brown color.
- Cool the baked buns a little, take them out of the pan and serve sugared with powdered sugar scented with vanilla.
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