Dukat buhtle su buhtlice za jedan zalogaj, idealne za sve one koji se neprestano zale da su buhtle nedovoljno nafilovane. Pre par meseci, na internetu sam naletela na sliku (gde mozete pogledati pripremu) i svidela mi se ideja jer moji spadaju u grupu kojoj nikada nije dosta fila u dizanim buhtlama. Od tada smo se u potpunosti prebacili na ovu mini varijantu, jedino sto sam promenila u odnosu na slike pripreme je komadic cokolade u svakoj buhtlici. Cokolada moze da se zameni pekmezom, visnjom, komadicima kajsije... Dukat buhtle Sastojci: 300 gr brasna 1 kasicica suvog kvasca 1 dl mleka 3 kasike secera 1/2 kasicice soli 1 jaje 50 gr maslaca i jos: 50 gr maslaca 13 kockica cokolade Priprema: Izmesati kvasac sa toplim mlekom i kasicicom secera pa ostaviti na toplom mestu da se aktivira. U medjuvremenu, u plasticnoj posudi, sjediniti brasno, so, secer, iseckan maslac i jaje. Dodati aktiviran kvasac i umesiti mekano testo. Prekriti cistom kuhinjskom krpom i ostaviti na toplom mestu dok se ne udvostruci. Za to vreme pripremiti cokoladu, svaku kockicu preseci na dva jednaka dela (ostace vam jedna polovina viska). Istresti testo na radnu povrsinu blago posutu brasnom i podeliti na 25 kuglica. Svaku kuglicu malo istanjiti na dlanu, staviti polovinu kockice cokolade i ponovo oblikovati lopticu tako da je cokolada fino ususkana u sredini. Manji kalup ili keramicku posudu namazati maslacem i poredjati pripremljene loptice. Istopiti 50 gr maslaca i toplim preliti buhtlice u plehu. Prekriti pleh kuhinjskom krpom i ostaviti na toplom mestu dok se rerna zagreva. Rernu ukljuciti da se zagreje na 180 stepeni. Peci buhtlice 15-20 minuta ili dok povrsina lepo ne porumeni. Pecene buhtle istresti iz pleha i ostaviti da se ohlade. Pred sluzenje posuti secerom u prahu. Verzija za stampu * Testo je masno i podatno za rad samo vodite racuna da vam je fil lepo upakovan u sredinu kako ne bi doslo do pucanja i razlivanja prilikom pecenja. Ako vam, ipak, testo nakon prvog dizanja ostane mnogo lepljivo dodajte malo brasna.
These Swedish cardamom buns are buttery and full of sweet cardamom.
These sourdough cardamom buns are a must-try. A sweet, sticky, and delicious Swedish treat, glazed with a mouth-watering brown sugar and cardamom glaze.
These Chinese bakery inspired Coconut Buns are made from an incredibly rich, buttery, soft, and slightly sweet brioche bread, laced with ribbons of sweetened coconut filling and dotted with raisins.
Custard buns are soft milk bread filled with a creamy custard filling in the centers. They are delightful soft buns that make perfect snacks or breakfasts.
Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it.
Star Bread, or more popularly called Putok, because of its "exploding crown" is a sweet, dense bread that is a Filipino Panederia favorite commonly enjoyed for coffee or tea time.
Siopao with pork asado filling is the ultimate Asian snack or appetizer. With soft, fluffy bread and sweet and savory flavors, these steamed buns are hearty and tasty!
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
Homemade raisin buns are not very difficult to make—and they are so delicious!
Whenever Molly would visit her Grandma Yeh…she remembered her freezer being stocked with Chinese buns from the bakery, and Molly would devour them! This is her coconut take on a Chinese bakery classic, pineapple buns…they’re pillowy soft, filled with rich custard and topped with a craggy cookie hat that when baked resembles a pineapple (there's no actual pineapple in pineapple buns)…mmm they’re sooo good! Making the dough requires a tangzhong, a quick simple starter that allows the dough to hold more moisture, which yields an extra EXTRA soft bun!
Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, Utah
Enjoy this recipe for a simplified variation of traditional custard-filled Norwegian skolebrød buns (also called Norwegian "school bread").
When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. These soft dinner rolls are at the opposite end of the texture spectrum. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a wonderfully crisp crust — think crescent roll. And, like a crescent roll, they're fun to unravel and enjoy bit by buttery bit!
Sweet, delicious buns, filled with sultanas and lemon curd, topped with icing and a glace cherry.
a cooking and baking blog
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
If you would ask me about three things that are omnipresent in Sweden, I would say: trees, IKEA “Färgrik” mugs and kanelbullar. These famous swedish cinnamon buns – full of spice …
Soft and sweet bread rolls that are filled with sweet, milky cream, these Cream Buns are a real bread treat.
Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It's best enjoyed with salty cheese or peanut butter.
These bao recipes, aka steamed buns, are super easy to make. This recipe collection features 10 different bao bun fillings!
This special ensaymada recipe (also known as Filipino sweet buns) is a sweet and cheesy bread that is usually paired with coffee. It can be bought from any bakery and is usually enjoyed as a mid-afternoon snack.
Morning buns are flaky and sweet, with layers from the lamination. The base laminated yeasted danish dough is a fun, easy project.
Cocktail buns aka Chinese Coconut buns has its origins in Hong Kong which is a sweet bun,filled with a buttery, milky sweet coconut paste. This bun was created some time in the 1950's in Hong Kong, when the owners of a local bakery were left with quite a few unsold but perfectly good buns.Then the owners ground them up with sugar to make a filling which was put into freshly baked buns the next day. While the original buns were made with filling made only from left over buns and sugar, some more creative bakers eventually added more flavour to the new buns by adding coconut, butter and milk to the filling. This has now become the accepted filling for these Chinese Cocktail/ Coconut Buns. These Buns are typically topped with two stripes (though i topped with three stripes) and a sprinkling of sesame seeds. While they are quite easy to make, you need to make sure that the filling is sealed well inside the dough. Otherwise, the seams will open up when the buns rise and the butter in the filling will leak out during baking. Some recipes call for these buns to be brushed with a sugar or honey glaze as soon as they come out of the oven. If you want to use the glaze, mix together about half a tablespoon each of caster sugar and hot water for the sugar glaze or a tablespoon of honey and half a tablespoon of water for the honey glaze. But i didnt made the glaze and left it, this delicious Coconut buns goes to this month's We knead to Bake, a baking event by Aparna of My Diverse Kitchen. Recipe: The Woks Of Life Bread Dough: 2cups All purpose flour 1+1/2tbsp Corn starch 1tsp Instant yeast 3/4tsp Salt 2/3cup Warm milk 1no Large egg 1/4cup Sugar For Filling: 1/8cup Milk powder 1/3cup Grated coconut 1+1/2tbsp All purpose flour 50grams Butter (room temperature) 1+1/2tbsp Sugar For topping: 2tbsp All purpose flour 2tsp Sugar 25grams Butter (room temperature) Milk for brushing 1tbsp Sesame seeds Take all the ingredients for the bread dough in a bowl and knead everything well until you get a soft and smooth dough. If the dough is sticky, knead in little more flour. Shape it as a ball and place in a greased bowl, wrap it and let it rise till the dough, double in volume atleast for 2 hours. Meanwhile prepare the filling, mix together all the ingredients into a paste and keep aside. Mix all the ingredients for topping in a bowl, transfer this mixture to a piping bag and keep aside. Once the dough doubled the volume, punch down the dough and divide the dough into six equal sized dough balls. Knead the dough ball well and roll it roughly as a oval shaped disc, drop enough filling (a tablespoon of filling), then pinch together the two long edges of the dough over the filling, seal it well by tucking the ends to form a smooth oval shaped buns with round ends. Make sure the buns been sealed well or else the filling will leak while baking. Place the buns on a lined baking tray and let it sit for half an hour. Preheat the oven to 350F and line a baking sheet over a baking tray, keep aside. Brush the buns with milk, now cut the tip of the piping bag and pipe two or three lines across the length of the buns. Sprinkle some sesame seeds on the top of each bun. Bake for 20-25minutes till the buns turns golden brown. Serve warm or at room temperature with a cup of tea or coffee for snacks.
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
These fluffy with unique flavour Swedish cardamom pistachio buns are really a must try for buns lovers. The combination of sweet and cardamom is surprisingly amazing. A wonderful change from the typical buns, definitely. Try!
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not … Continued
Brought to Texas by Czech immigrants, this traditional Central European recipes has found new life and bundles of iterations in bakeries across the Lone Star State. Each of the fillings below will fill half the kolaches. Make both; or double one; or set half the dough aside to use later.
Super soft and fluffy bread glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Roll is a classic Filipino bakery bread you won't get enough of.
Make your own Vegan Pan-Fried Scallion and Toasted Sesame Buns from scratch! Fluffy, fragrant, and so satisfying. Recipe from The Foodie Takes Flight
Perhaps most famous for being the bake everyone made in Home Economics, Rock Buns are a delicious tea time treat.
Say goodbye to expensive takeout with these tasty gluten free Chinese food recipes. No matter your favorite meal, I've got a copycat recipe you're going to love.
Use up day-old buns in these famous Southern German dumplings, and enjoy a versatile side dish with any savory meal! Click to get the recipe now.
Finnish Pulla is a celebration bread braided beautifully like a wreath. It gets its nice flavor from the cardamom and it is adorned with crunchy almonds as finishing on top.
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
Soft and fluffy buns filled with a creamy and smooth milk cream, you are going to love this Pan de Leche for an indulgent bread treat.
When flakiness is a virtue. One day I’ll try the famous @tartinebakery morning buns but in the meantime these’ll do.
Einkorn Hamburger Yeast Rolls
Sugar buns that are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter.
Soft, tender, yeasted gluten free morning buns are filled with delicious cinnamon sugar. Just like the buns at Starbuck's, but gluten free!
