Buhtle

Preparation steps

• In a bowl where you will make the dough, put the yeast, sugar, vanilla and water. Mix, cover and leave to rise for ten minutes.
• Add yoghurt and oil to the yeast and mix. Add flour mixed with baking powder and salt and knead a harder dough. Spread the dough on a floured work surface and knead for a few minutes until you get a fine smooth dough.
• Coat the dough with oil and return to the bowl, cover with plastic wrap and leave to rise for an hour.
• Spread the dough on the work surface, mix and spread to about 1 cm thick. Cut into 20 squares. Place a spoonful of the stuffing on each square as desired and assemble the ends making sure they are well glued so that the stuffing does not leak out.
• Line a deeper baking tray with baking paper and arrange the buns leaving room for them to rise. Cover with plastic wrap and leave to rise for an hour.
• Coat the remaining buns with melted butter and milk. Bake them in a preheated oven at 190 degrees for 35 minutes or until finely browned, depending on the oven. Leave the patches to stand for fifteen minutes and sprinkle with powdered sugar.
• I also made sweet bread from the same dough, which is simply fantastic.