Description
Buhteli is airy, weightless buns with different fillings. They are served in the coffee houses of Vienna, yet they are popular in Germany and Austria (Nina suggested). So we go for the recipe. For the recipe thank Light (ingwervanille) with LJ.
Ingredients
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Flour
500 g
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Yeast
11 g
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Chicken egg
2 piece
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Sugar
100 g
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Lemon
1 piece
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Vanilla
-
Milk
125 ml
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Salt
-
Yogurt
2 Tbsp
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Rum
2 Tbsp
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Butter
160 g
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Powdered sugar
-
Jam
12 Tbsp
Cooking
All ingredients should be at room temperature. Mix warm milk, yeast, yogurt, melted butter, rum, eggs, sugar and mix well.
Remove the lemon zest.
In the mixture add the lemon zest, salt, vanilla and sifted flour. Knead the dough.
Cover with a towel and put in a warm place for about 1 hour - the dough should increase in volume by 2 times.
A baking dish with high sides liberally with melted butter. Roll out the dough, cut out 12 circles. In the middle put 1 teaspoon of jam, close well the edges (otherwise the filling will leak) and "seam" down put in the form. Cover with a towel and allow to rise another 30 minutes.
Lubricate buhteli melted butter and bake at 160 degrees for 40-50 minutes. Baking time depends on your oven and the size of buchtela. Sprinkle ready buhteli powdered sugar.
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