Buns with jam or Buhtle as we call them, are very common dessert in Serbia. They look very airy, soft and fluffy which is exactly how they taste!
Usually, for these buns with jam filling, apricot jam is used. But they can be filled with any other jam, Nutella and even ground walnut filling which is just as delicious!
And of course, for buhtle sa dzemom od kajsija, homemade apricot jam is the best. But even store bought works fine.
So, for these buhtle sa dzemom there are few things to remember.
For the milk, check the temperature at the bottom of a pan, because there the temperature is higher. Milk should be warm but not hot.
For the flour, I don’t always sift flour but for this recipe, to achieve light and fluffy buns, it is a must. And stop adding flour as soon as you can form a ball that pulls away from the sides. I had about three tablespoons left over flour.
If you are making buhtle sa dzemom recept on a cold day, a trick I use to help the dough rise is.. I turn on the oven, open the oven door and place bowl with the dough on top of the opened oven door. This way the dough rises in around 45 minutes.
You can serve these buns with jam in the middle as is, with some milk. I like them with yogurt. They are best when served warm but they taste great even cold or the next day.
Buns With JamCourse: Desserts, Serbian recipes
255 ml milk
3 tbsp sugar for the yeast + 1 tbsp for the dough
1,5 tbsp dry yeast
Pinch of salt
30 gr butter
540 gr flour
270 gr apricot jam
Oil for the pan
1 egg yolk + 1 tbsp water
1 heaping tbsp powdered sugar
- Add milk and three tablespoons of sugar to a small pot. Heat up until finger warm. Which means that mixture should be warm and not hot.
- Add dry yeast to the milk and sugar mixture, stir briefly and let it activate/develop bubbles.
- Melt butter and leave to cool slightly.
- In a big bowl add eggs. To measure half an egg, just beat one egg in a bowl and then divide the mixture into two parts. Add salt, sugar and mix in briefly using a fork. Add melted butter and the yeast and mix once more.
- Start adding sifted flour to the egg mixture. Keep adding flour in batches, mixing in between using a fork. When it becomes to hard to continue with a fork start kneading with your hands. Add enough flour so that the dough pulls away from the side and is still little sticky. I had about three tablespoons of flour left over.
- Form a ball out of the dough and leave it in the bowl. Cover the bowl with a kitchen towel. Leave in a warm place to double in size. This takes at least 45 minutes.
- In the meantime, grease a 25 cm round oven form with oil.
- When dough has doubled in size, knead it briefly once more. Divide the dough into about eighteen balls.
- Press down each ball into a disk. Add a spoonful of jam in the center of each disk. Then close to form a ball again.
- Place all the balls filled with jam into the greased oven form. Cover with a kitchen towel. Leave in the warm place to double in size. This takes at least 30 minutes.
- In the meantime, in a small bowl mix in egg yolk with water.
- When the buns have doubled in size, brush over each with the egg wash.
- Bake at 180 °C, for around 20 minutes or until golden brown on top.
- As soon as they come out of the over, dust over with powdered sugar and enjoy!
For more traditional Serbian recipes check out links bellow