Buhtleee

fine, fragrant and soft ... they go so well on cool autumn days

Preparation steps

In a slightly deeper bowl, mix the flour with the dry yeast, then make a hollow in the middle and add the egg yolks, salt, sugar, vanilla sugar, margarine and lukewarm milk. Mix everything well with your hands so that you get a smooth dough that does not separate. Cover the dough and put it on warm to increase the volume (as it was a beautiful sunny day today, I put my dough on the balcony in the sun, on the natural warmth and it really worked :) Then move it again and set it aside again (this time you can and a little shorter), and in the meantime prepare a baking tray in which you will put small buns (I used a round cake mold with a diameter of 26 with a detachable edge, which I coated with melted margarine). Roll out the dough on a floured surface and make small squares out of it. Put a little filling on each (I had apricot jam) and then close all the parts with your fingers so that the filling does not leak out, and put the buns in the pan starting from the middle into the flower and outwards. When you have arranged everything, coat them with melted margarine and leave them to stand outside for a few more minutes (maybe half an hour), and then put them in a preheated oven and bake them (I baked them at 220 for about 25 minutes). When they are baked and just slightly cooled, sprinkle them with powdered sugar and they are ready :-)

Serving

To me, the warm ones were the finest. They were just as soft as butter. And with a cup of cocoa..mmmm ..

Baskets with forest fruits

In the variegation of birthday minions and canapes, fruit baskets are usually the first to disappear from the tray! Crispy fruit cookies cannot go unnoticed even at banquets, because every true gourmet knows how delicious and incomparable they are!

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.

Drain jam

Let's take matters into our own hands and cook a real homemade jam with an unforgettable taste that goes back to childhood and the time when it was made by diligent grandmother's or mother's hands. It’s great in pancakes and cakes or simply on bread with white coffee!

Fig and carob pie

In addition to adoring the natural beauty of the Adriatic islands, we are big fans of the food that is eaten there. Fig pie is an irresistible Molat specialty - try it yourself. And we will not oppose the invitation to the cake :)! The recipe has been tried and adapted according to the original recipe of Mrs. Senka Jović from the island of Molat.

Homemade potatoes with Vegeta

That ordinary potatoes can be a delicacy, we all knew for a long time, but the wide range of its applications still surprises us. Homemade potatoes with is a dish for those who like simple and homemade.

Pasta in chestnut sauce

A very simple dish threatens to become an autumn hit. These are spaghetti in chestnut sauce. To disperse the sweet impressions, there is pepper, parsley and onion. Use anything other than peeled boiled chestnuts for decoration.

Roast turkey with spicy chestnut and almond filling

Roasted turkey with a spicy filling of chestnuts and almonds, which is on the sumptuous table of Varaždin's Great Ball, was also adored by the Austro-Hungarian Emperor Francis Joseph I. Try this "great" dish with an "imperial" touch. The recipe was tried and adapted according to the original recipe from the book Es hat Ihm sehr geschmeckt - Aus der Küche und dem Leben der Katharina Schratt by Basche Batorska.

Scented apples

For simplicity and affordability, boiled apples with raisins and coarsely chopped hazelnuts are sure to be re-prepared with enthusiasm.

Rosa Cooking