Buhteljni are very traditional Slovenian dessert made of soft sweet leavened dough stuffed with jam inside. They can be served as a "sweet breakfast" or dessert with coffee or tea. We usually made them as a dessert for lunch in winter time after some hot pot soup or stew for example barley soup or ričet,
mushrooms soup,
jota etc.
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Buhteljni
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Many traditional Slovenian desserts are made with sweet leavened dough. You probably know potica and carnival doughnuts.
We make similar dough for buhteljni and than we bake them as stuffed pockets stacked together in a baking tray.
Ingredients:
600 g of soft wheat flour
300 ml of lukewarm milk
yeast - dry or fresh
3 egg yolks
grated lemon zest
1 tbsp of rum
2 tbsp of sugar
1/2 tbsp of salt
100 g of melted butter
100 g of jam
1 tbsp of sugar powder
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Wheat flour, egg yolks, lemon zest, sugar,
rum and salt (on the side). |
Cooking method:
Put the flour in a big bowl for kneading. Add salt on one side to be sure it will not come in direct touch with yeast. In the meadle of the bowl put egg yolks, sugar, lemon zest, rum and yeast if you are using dry one.
If you have fresh yeast take aproximatelly 20 g of it. Prepare it in a glas with a 100 ml of lukewarm milk, 1tsp of sugar and 1 tsp of flour as you can see on the photo below. Cover with cotton and leave for a few minutes to rise.
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Put fresh yeast in a glass with milk,
sugar and flour. |
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| Risen yeast. |
Add yeast to the other ingredients and knead a nice soft dough with your hands or food processor. Before finishing add melted butter and knead a bit more. You melt butter before and keep aside to cool down. The dough is ready when it is nice, soft and it does not stick to your hands anymore. Cover the bowl and leave the dough to rise, aproximately 1 hour or until it doubles in volume.
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| Add melted butter. |
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Cover the dough and leave it to rest,
aproximately 1h. |
Tilt the dough on the working table covered with flour and gently roll out to get the thickness of a little finger. Cut it to small cubes - 8 to 10 cm. Put a small amount - 1 tsp of jam on each peace.
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| Cut the dough into cubes and put the jam on each peace. |
Fold each peace into a small pocket and be sure to squeeze good all sides together. Deep every pocket in melted butter before putting it in baking tray. You can use different baking trays. Usually I am using a round one, which I also use for baking pie. You can use baking paper or cover the tray with butter and flour.
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| Buhteljni in a round shape baking tray. |
When you are done, cover the tray for about 15 to 20 minutes. Buhteljni will rise again. Brush them with beaten egg before putting them in the oven.
Bake them 50 to 60 minutes on 180 degrees C or until done.
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| Baked buhteljni sprinkled with sugar powder. |
Enjoy with a good cup of coffee or tea!
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| Delicious! |
Dober tek - Bon appetite!
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