Embark on a culinary journey with this cherished recipe for Buhtle, a delectably soft sweet bread that hails from Eastern Europe. Infused with a delightful cream filling, these pastries boast a featherlight yeast dough, subtly enhanced with lemon zest and vanilla, making them irresistibly fluffy and flavorful. Each Buhtle offers a tender bite, enveloping a rich, creamy center that melts in your mouth.
Why You'll Love This:
Buhtle are perfect for those who cherish the finer details of homemade pastries. The combination of warm, aromatic dough with a sweet, creamy filling provides a comforting taste sensation. The recipe's straightforward steps and satisfying results make it a joy for both novice and experienced bakers. Whether served as a breakfast treat, a snack, or a dessert, these Buhtle are designed to delight and satisfy with their exquisite softness and delightful filling.
Perfect Occasion:
These Buhtle are ideal for a variety of occasions. Serve them during festive holiday mornings, as a special weekend treat, or at a casual gathering with friends and family. They are particularly delightful when accompanied by a cup of tea or coffee, making them a splendid choice for afternoon tea sessions or as a comforting treat to brighten up any day.
Decoration Tips:
For an elegant finishing touch, dust the freshly baked Buhtle with powdered sugar and a sprinkle of vanilla sugar. This not only adds an extra layer of sweetness but also enhances their visual appeal, making them look as heavenly as they taste. If serving at a gathering, arrange them beautifully on a vintage platter or a modern cake stand to elevate the overall presentation.
Ingredients:
- 300ml warm milk
- 100ml oil
- 2 eggs (one whole, one yolk for brushing)
- 2 teaspoons dry yeast
- 4 tablespoons sugar (more if desired)
- 1 packet vanilla sugar
- Zest of one lemon
- 600-700g all-purpose flour (Type 400)
- Cream for filling
- Powdered sugar and vanilla sugar for dusting
Instructions:
- Prepare the Yeast Mixture:
- In warm milk, dissolve yeast with a teaspoon of sugar and three teaspoons of flour. Let it sit until frothy.
- Make the Dough:
- In a large bowl, combine half of the flour, sugar, vanilla sugar, activated yeast, oil, one whole egg, and lemon zest. Start kneading, gradually adding the remaining flour until the dough is smooth and elastic. Allow the dough to rise in a warm place until doubled in size.
- Form the Buhtle:
- Roll out the risen dough into a large sheet and cut into squares. Place a teaspoon of cream filling on each square. Carefully seal the dough around the filling, ensuring it is completely closed to prevent leakage during baking.
- Second Rise:
- Place the formed Buhtle on a baking tray, allowing them to rise until puffy. Brush with beaten egg yolk mixed with a tablespoon of milk.
- Bake:
- Preheat the oven to 180-200°C (356-392°F) and bake the Buhtle for about 20 minutes, or until golden brown.
- Serve:
- Let the Buhtle cool slightly, then dust with powdered sugar and vanilla sugar before serving.
Enjoy these heavenly soft Buhtle, a treat that promises a delightful texture and delicious flavor, making them a perfect addition to any baker's repertoire!