Rosa Cooking

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Buhtle with chard and cheese

I prepare buhtle according to a proven recipe, that was my intention tonight as well. However, when I started to take out the necessary groceries, I realized I didn't have enough of anything and I threw myself into improvisation. As a final result, I got wonderful, soft, salty, somewhat integral buns, just as beautiful as the ones I have prepared so many times. I’m writing down a recipe here to have for next time, and for anyone who likes it.

Preparation steps

  • For the yeast, combine water, yeast, 1 teaspoon of sugar and flour and leave to rise. Mix flour, salt and sugar. Make a hole in the middle and add the yeast, melted fat, beaten egg and lukewarm yogurt. Knead the dough and leave in a warm place to double in volume. (I had to go out after 10min and the dough stayed in the off, closed oven for the next hour and a half, so it tripled in volume and was great to work with!)
  • For the filling: blanch the cleaned chard, cool, squeeze well, chop finely and mix with the other ingredients.
  • Divide the dough into 15-16 balls, spread each on the palm of your hand, put a teaspoon of the filling, close with your fingers (gather on top), gently pass through a little melted fat and arrange next to each other with small gaps in a pan No. 26 lined with baking paper, collected side down. Sprinkle with sesame seeds and coarsely ground sea salt. Leave it covered for another 30 minutes (I'm not because I'm quite late with dinner), then put it in the COLD oven and then turn it on at 170c. Bake for about 30 minutes, until golden brown. Cover the roast with a cloth and leave for half an hour to rest.
  • * For the sweet version, add 50-60 g of sugar to the dough and fill it with jam and cream, and sprinkle them on top before baking.

Serving

Serve these excellent, light, soft buns, warm-lukewarm with yogurt salt.

Tags

bagel

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