Bosanske buhtle
The bays came to our region from Austria and Hungary, but the origin of the water is from the Czech region of Bohemia. Either way, they are delicious, soft and fragrant pastries that you can fill with a variety of sweet spreads. For me, this time they are filled with caramel cream.
Preparation steps
- Crumble the yeast in warm milk, then add the sugar and leave covered on the side to activate the yeast.
- In another bowl, add the other dry ingredients: flour, salt, sugar, and lemon / orange zest. Heat the milk with butter / margarine and remove from the heat to melt the butter / margarine. Beat one egg in the milk, then add the yeast. Combine with dry ingredients and knead.
- Leave the dough covered for half an hour to rise, then mix it. Then let it stand for another half an hour.
- Roll out the dough on a floured surface (not too thin), then cut into cubes and put the filling in each as desired. Join the ends with your fingers to get a ball and arrange in a greased pan. Leave the buns in the pan for an hour to rise and then put them in a cold oven and turn them to 160 C. It takes about 30 minutes to bake.
- Remove from the oven, then sprinkle with powdered sugar or coat with condensed milk.