Buhtle

Preparation steps

• Add sugar and salt to the egg yolks, add a portion of flour with baking powder, lukewarm milk, dry yeast (you can also use fresh, but previously raised in milk, the amount specified) and melted and cooled butter.
• Beat the dough with a mixer and add the rest of the flour. If the dough seems too dry, add a little more lukewarm milk.
• When the dough becomes smooth, leave it covered to rise in the heat (about 45 minutes, ie until you see that the dough has doubled.
• Knead the leavened dough lightly on the work surface and roll it out into a square of about 43x35. Cut the dough into smaller squares. Put a teaspoon of jam in the middle of each, gather the ends with your fingers (see picture) and dip each in melted butter but on the reverse side of the one where the dough is gathered (see picture). Arrange the buns one by one in a greased pan so that the dipped side is on top. Drizzle them with the rest of the melted butter. Leave the buns to rise (about 30 min) and bake in a preheated oven at 180c for about 30 min ... until their surface turns golden yellow. Leave the baked buns in the switched off oven with the door closed, let them rest for about 5 minutes, then sprinkle them with powdered sugar and cover with a clean kitchen cloth. Feel free to serve warm.
• Tessia size 21x33 or about 30cm in diameter. You can save egg whites for this cake, almonds.