četvrtak, 9. prosinca 2010.

Buhtla with chocolate and jam

Buhtla with chocolate and jam

Chilly weather in me awakens a desire for baking, especially those with leavened dough and among my favorite buhtle.



* 1 kg of soft flour
* 3 whole eggs
* 6 tablespoons sugar
* A pinch of salt
* Juice of one lemon
* Grated lemon peel
* Half of baking powder
* 2 dry yeast
* 3 dl warm milk
* 1.5 dl oil


1st chocolate spread
2nd mermelada apricot

The relatively large bowl place the flour, salt, put sugar, baking powder, grated lemon , dry yeast / flour put about 2 / 3 .. the rest will be used and knead until / .Warm milk, pour it into the flour, add oil and 3 whole eggs.Stir with a long and persistent, to create bubbles, add flour if needed, dough should be soft but should not be drafted ..... leave in a warm dough to rise.When he reached at least double the volume of the dough is ready for further baking.

.Device it in about 4 small balls, roll each ball in particular, put about 3-4 piles of stuffing, roll and cross-sections occur as rollers.Arrange them in casserole/ tin /,  let it rise in a warm until they reach double the volume, egg before frying grease.Preheat oven to 170 degrees, should not be too hot because then coated with egg batter gets golden .
When they became golden  reduce to 150 degrees, bake little more .. when the dough does not stick buhtla is baked..
Put they out from oven, Staub Sprinkle topping or garnish with chocolate or nothing , eat and enjoy!

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