Buhteljni

Buhteljni Recipe - A Delicious Dessert from Slovenia

Region / culture: Slovenia | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 6

Introduction

Buhteljni are delicious Slovenian sweet dumplings filled with marmalade, perfect for a sweet treat or dessert. They are soft, fluffy, and bursting with flavor, making them a favorite among both kids and adults.

History

Buhteljni have been a popular traditional Slovenian dessert for generations. They are often made for special occasions, holidays, or simply as a comforting treat to enjoy with a cup of coffee or tea.

Ingredients

200 g of flour
30 g of yeast
3 eggs
10 g of melted butter
2.5 dcl of lukewarm milk
25 g of sugar
salt
1 ground lemon peel
1 tbsp of dark rum

How to prepare

Pour sifted flour and salt into a bowl.
Create a well in the center and add salt and lemon peel.
In a cup, combine 4 tbsp warm milk, yeast, 1 tbsp sugar, and 1 tbsp flour.
Mix well and let it stand until the yeast rises.
In a blender, combine eggs, butter, sugar, rum, and milk. Mix thoroughly.
Pour the liquid from the blender into the well in the flour and yeast mixture, gradually.
Mix slowly until a soft dough forms. Beat the dough with a ladle until it separates from the bowl and small blisters appear.
Cover the bowl and let the dough rise until it doubles in size.
Grease the baking tin.
Roll out the pastry to a thickness of a finger.
Cut into squares measuring 8x8 cm.
Place 1 tsp of marmalade on each square.
Roll them up.
Slightly press the ends of the dumplings.
Grease each piece with butter to prevent sticking.
Arrange the dumplings in the greased baking tin.
Handle the dough with greased hands throughout the process.
Allow the dumplings to rise once more for 10-15 minutes.
Preheat the oven and bake for 35-40 minutes.
Cover them if the surface begins to burn.
Transfer to a serving dish and sprinkle with powdered sugar and vanilla.

Variations

Try filling the dumplings with different types of jam or fruit preserves for a variety of flavors.
Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to let the yeast rise properly before adding it to the dough to ensure a light and fluffy texture.

- Grease your hands and baking tin to prevent the dough from sticking.

- Cover the dumplings while baking if the surface starts to brown too quickly.

- Sprinkle powdered sugar and vanilla on top for a sweet finishing touch.

Serving Suggestions

Serve Buhteljni warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Be patient when letting the dough rise to ensure a light and fluffy texture.

- Handle the dough gently to prevent it from becoming tough.

Ingredient Substitutions

You can use any type of jam or fruit preserves for the filling.

- If you don't have rum, you can omit it or substitute with a splash of vanilla extract.

Make Ahead Tips

You can prepare the dough for Buhteljni ahead of time and refrigerate it overnight. Simply let it come to room temperature before shaping and baking.

Presentation Ideas

Arrange the Buhteljni on a decorative platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Buhteljni pair well with a hot cup of coffee or tea for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftover Buhteljni in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Buhteljni contains approximately 200 calories.

Carbohydrates

Each serving of Buhteljni contains approximately 30g of carbohydrates.

Fats

Each serving of Buhteljni contains approximately 5g of fats.

Proteins

Each serving of Buhteljni contains approximately 6g of proteins.

Vitamins and minerals

Buhteljni are a good source of vitamin C from the lemon peel and minerals from the flour and milk.

Alergens

Buhteljni contain gluten from the flour and dairy from the milk and butter.

Summary

Buhteljni are a delicious sweet treat that provides a good balance of carbohydrates, fats, and proteins. They are a great source of energy and can be enjoyed in moderation as part of a balanced diet.

Summary

Buhteljni are a delightful Slovenian dessert that is sure to satisfy your sweet tooth. With a soft and fluffy texture and a burst of fruity flavor from the marmalade filling, they are a treat the whole family will love. Enjoy them warm with a sprinkle of powdered sugar for a truly indulgent experience.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Buhteljni. It was a warm summer day, and I was visiting my dear friend Ana in her cozy little cottage in the countryside. As soon as I stepped inside, the aroma of freshly baked bread filled the air, making my mouth water instantly.

Ana greeted me with a warm hug and a mischievous twinkle in her eye. "I have a special treat for you today, my dear friend," she said as she led me to the kitchen. There, on the kitchen counter, was a platter of golden brown, pillowy soft pastries that looked simply irresistible.

"These are Buhteljni," Ana explained, her eyes sparkling with pride. "They are a traditional Slovenian dessert that my grandmother used to make. I've been perfecting her recipe for years, and I think I finally got it right."

I watched in awe as Ana demonstrated how to make the dough, expertly mixing flour, yeast, sugar, and milk until it formed a smooth, elastic ball. She then rolled out the dough, spread a generous layer of sweet plum jam on top, and carefully rolled it into a log. With a swift motion, she cut the log into individual pieces, placed them on a baking sheet, and let them rise until they doubled in size.

As the Buhteljni baked in the oven, filling the cottage with their irresistible scent, Ana shared the story of how she learned to make them. "My grandmother was an amazing cook," she said wistfully. "She had a talent for turning simple ingredients into delicious meals that brought our family together. Buhteljni were her specialty, and she passed down her recipe to me when I was just a little girl."

I listened intently as Ana reminisced about her grandmother's kitchen, filled with the comforting smells of home-cooked meals and the sound of laughter. She spoke of the long summer days spent picking fresh fruit from the orchard, the joy of kneading dough with her grandmother's hands guiding hers, and the satisfaction of watching her family enjoy the fruits of her labor.

As the Buhteljni finished baking, Ana pulled them out of the oven, their golden tops glistening with a sugary glaze. She placed a steaming hot pastry on a plate in front of me and urged me to take a bite. I hesitated for a moment, savoring the anticipation of tasting something so deeply rooted in tradition and love.

With the first bite, I was transported back in time to Ana's grandmother's kitchen, where the aroma of freshly baked bread mingled with the sweet tang of plum jam. The pastry melted in my mouth, its soft texture and rich flavor a testament to generations of culinary expertise passed down through the years.

I looked at Ana, my eyes brimming with gratitude and admiration. "Thank you for sharing this recipe with me," I said, my heart full of joy. "It's not just a dessert; it's a piece of history, a connection to the past that brings us closer together."

Ana smiled, her eyes shining with the same warmth and love that her grandmother had passed down to her. "Cooking is more than just following a recipe," she said softly. "It's a way of preserving our heritage, of honoring the traditions that have shaped us into who we are today. Buhteljni may be a simple pastry, but they carry the essence of our family's story, of the love and care that went into every bite."

And as I savored the last crumb of the delicious Buhteljni, I knew that this recipe would become a cherished part of my own culinary repertoire, a reminder of the power of food to bring people together and create lasting memories. I left Ana's cottage that day with a full stomach and a grateful heart, knowing that I had been given a precious gift that would nourish not just my body, but my soul as well.