Homemade buhtle with jam or chocolate

Buhtle are one of those traditional homemade sweet bakes that immediately bring the smell of a warm kitchen, soft yeast dough and simple family recipes. They can be filled with jam, chocolate, or prepared as a mixed tray where some are fruity and some are chocolate-filled.

This recipe makes about 20 buhtle. The dough is rich, soft and tender because it is made with lukewarm milk, eggs and butter. If you prefer a simpler version, you can also use oil instead of butter.

The most important part is to let the yeast activate properly, keep the milk lukewarm, and make sure the melted butter is not hot when added to the dough. With yeast dough, a little patience makes all the difference.

Ingredients

• 800 g all-purpose flour
• additional 100 g all-purpose flour for shaping and dusting the work surface
• a little salt
• 2 packets dry yeast
• 130 g sugar
• 2 tablespoons sugar for the yeast
• 3.8 dl lukewarm milk
• 200 g melted butter, not hot
  or 1.5 dl oil
• 2 eggs
• jam or chocolate for the filling

Preparation

1. In a small bowl, add a little lukewarm milk, 2 tablespoons of sugar and 2 packets of dry yeast.

2. Stir gently and leave for a few minutes until the yeast activates and becomes foamy.

3. In a large bowl, add 800 g of all-purpose flour, a little salt and 130 g of sugar.

4. Mix the dry ingredients well.

5. Melt the butter, but make sure it is not hot.

6. Add the remaining lukewarm milk and sugar to the melted butter. This will help cool the butter down so it is not too hot when added to the dough.

7. Add the butter and milk mixture to the bowl with the flour.

8. Add the activated yeast and mix gently.

9. Add 2 eggs and knead the dough.

10. If the dough is too soft or sticky, gradually add a little more flour from the additional 100 g. Do not add it all at once, only as much as needed so the dough can be shaped nicely.

11. Cover the bowl with a clean kitchen towel and leave the dough to rise in a warm place.

12. Once the dough has risen, briefly stir it or knead it again in the bowl.

13. Leave it to rise for another 10 minutes.

14. Transfer the dough from the bowl onto a floured work surface.

15. Shape the dough into about 20 balls.

16. Gently flatten each ball with your hands, almost like a small mini pancake.

17. Place a little jam or a piece of chocolate in the center.

18. Close the dough around the filling and shape it into a ball.

19. Arrange the buhtle in a greased baking tray or a tray lined with baking paper, with the seam facing down and the smooth side facing up.

20. Leave them in the tray for a short while so they can rise a little more before baking.

21. Bake in an oven preheated to about 180 °C for approximately 35–45 minutes, depending on your oven.

22. The buhtle are ready when they turn a nice golden color and the dough is fully baked.

Tip

Do not overfill the buhtle with jam or chocolate, because the filling may leak during baking. It is better to use a smaller amount and close the dough well on all sides.

If you use jam, a thicker jam is a better choice because it is less likely to leak. If you use chocolate, a piece of chocolate in the center of each buhtla will melt nicely during baking.

Butter or oil

Butter gives the dough a richer homemade flavor and a softer texture. Oil is a practical substitute if you want a simpler version or if you do not have butter at home. In that case, use about 1.5 dl of oil instead of 200 g of butter.

Serving

Buhtle are best while they are still fresh and soft. They can be served plain, dusted with powdered sugar, or enjoyed with a cup of milk, coffee or tea.

If you have leftovers the next day, you can warm them briefly to make them soft again.

Enjoy!

Note: If you are allergic or sensitive to any of the ingredients, check all food products and product labels before preparing this recipe.