Buhtle

a recipe I copied a long time ago from an old cookbook. it is very generous and not too demanding.

Preparation steps

Prepare the yeast.
Beat butter, 2 eggs and 2 tablespoons sugar, add yeast.
Add alternating milk and flour and orange and lemon peel.
Leave covered in a warm place until the dough doubles in size. Separate small balls the size of half a hand (larger or smaller if desired) from the risen dough. Lightly roll them out by hand, fill them with half a teaspoon of jam, close well so that the jam does not come out.
Arrange the finished balls next to each other on the shape of your choice (round or square for cakes). Put a small sheet of butter on each (I use a potato peeler).
Bake for about 15 minutes at 180 ° C until slightly browned. Sprinkle warm with powdered sugar.

Apple jam

In our region, apples are not the first choice for making jams, while, for example, in Indian cuisine they are a common ingredient in chutney. This aromatic apple jam is bursting with intense flavors of rum, almonds and cinnamon!

Bazlamacha

Aromatic lemon zest has been added to this traditional dessert of northern Croatia, and sour cream and jam will give it the final "trick".

Donuts

Ah, who will welcome those masquerades? Nothing, we will bake them before the carnival, with or without a mask, and you can join us. The recipe is traditional, with jam in a rum-scented interior.

Grape jam

Another unusual jam - made of grapes, with a slight association with cloves and a slight "blade" of subtle vermouth.

Poppy seed cake

Along with more sumptuous walnuts and hazelnuts, and poorer carob pods ground into locust beans, poppy was common in leavened cakes, strudels, pies and cast cakes. The famous Viennese cuisine and the kitchens of the Germanic peoples in general celebrated it with a cake.

Tipsy trifle

The imaginative English trifle tasted a bit of homemade brandy and became tipsy, or as we would say - "scrambled". Don't worry, you can only try the perfect blend of biscuits, bananas and cream.

Rosa Cooking