If I had to choose between jam and Eurocrem filled Buhtle, I would probably have to go with Eurocrem. Or Nutella. Or both. In the final post of our Buhtle Week series over on my Instagram page, I’m sharing with you my husband’s favorite: Buhtle sa Kremom. He loves anything with Nutella or Eurocrem…palačinke, a krem version of my cheesecake, and anything else I come up with. So it was only natural that I create a sweet bread stuffed with this magical filling.
This recipe is similar in preparation to my jam-filled Buhtle recipe with a few minor adjustments and additions. The dough is sweet, buttery, and soft. Recently, I stuffed half the dough with Nutella and half with Eurocrem and they turned out amazing. I went with a medium size, but if you use a larger baking pan, you can even make this mini-sized for a party.
One thing I want to mention is how important it is to let the dough rise properly. The only way these will be fluffy, soft, and cloud-like is if they have enough time to rise. If your kitchen is warm, simply leave them on the counter to rise. If it’s an especially cool day or your kitchen isn’t very warm, leave the dough in a turned-off microwave and oven to rise as this prevents any cool drafts from affecting the rise of the dough. You’ll know the dough is ready when it’s doubled in size.
I hope you give these super delicious sweet buns a try. I know you’re going to love the sweet, melty, chocolatey filling inside when you break into one. Did I mention how easy they are to pull apart and enjoy?
Looking for more baked goods? Check out the bakery section!
Buhtle sa Kremom/Hazelnut Cream Stuffed Rolls
Course: DessertCuisine: Balkan5
servings1
hour30
minutes35
minutesA traditional recipe with a modern twist
Ingredients
1/2 cup (100 ml) milk, warm
3/4 cup (200 ml) water, warm
1 tablespoon active dry yeast (1 kesica)
1/2 cup (100 g) sugar
Pinch of salt
1 egg
2 egg yolks
1/2 stick (60 g) butter or margarine
1 tablespoon vanilla sugar (1 kesica)
1/2 teaspoon (3 ml) vanilla extract
2 tablespoons (35 g) Greek yogurt
1/4 cup (60 ml) oil
4-5 cups (450-500 g) flour
- Also
Nutella or Eurocrem
Powdered sugar for dusting
Directions
- Line the bottom of a round, 12 inch/30 cm springform pan or regular round pan with high sides with a piece of parchment paper. Set aside.
- Pour the warm milk into a small bowl, add 1 tablespoon of the sugar and the dry yeast. Stir together until combined, cover, and set aside in a warm place to proof.
- While the yeast proofs, in a large mixing bowl, combine the rest of the sugar, vanilla sugar, vanilla extract, egg and egg yolks, water, oil, salt, and Greek yogurt. Whisk until combined well, with no lumps of Greek yogurt remaining.
- When the yeast is done proofing, pour the milk and yeast into the wet ingredients and whisk together. Next, begin adding in the flour, a little at a time and kneading the dough.
- Your dough should come together easily and become a soft, smooth ball of dough that is not sticky and does not stick to the sides of the bowl. Form the dough into a ball, sprinkle with some flour on top, and cover the bowl with a kitchen towel. Place the bowl with the dough in a warm place for the dough to rise. It should double in size and the rising time will depend on how warm your kitchen is.
- Once the dough has risen, transfer it to a lightly floured work surface and knead it briefly to release the air bubbles. Roll the dough into a thick log shape and using a knife, divide the dough into 20 equal pieces (or smaller if doing smaller Buhtle).
- Working with one piece at a time, shape each piece into a ball by tucking the sides of the dough under to form a tight ball with a smooth surface. Then, place your ball of dough smooth sides down on the counter, and using your fingers push down and outward from the middle to make it a larger flat round piece. Feel free to use a rolling pin as well.
- To the middle of each piece of dough, add in about 1/2 teaspoon of Eurocrem or Nutella. Take each corner and bring it to the middle and pinch the dough together to enclose the filling inside. Then, when you’ve closed the bun, flip it over and roll it gently counterclockwise on your work surface to even out the bottom. Transfer your sweet bun to your baking pan. Repeat this step until you’ve run out of dough.
- Once you’ve used up all your dough and filled your baking pan, cover and let the dough rise for 30 minutes in a warm place.
- At this point turn on your oven and preheat to 350F/175C.
- In a small saucepan melt the butter/margarine, turn off the heat but keep the saucepan on the warmer burner.
- When 30 minutes has passed, brush the Buhtle generously with the melted butter making sure to cover every exposed surface. You want to make sure the melted butter has covered both the sides and tops of the Buhtle. Bake at 350F/175 C for 30-35 minutes or until golden brown. If they begin to brown too quickly, cover the baking dish with aluminum foil and continue baking for the full time. They should be firm to the touch and light-medium brown based on your preference.
- Remove the Buhtle from the oven and cover with aluminum foil. Allow to cool 10-15 minutes, giving them some time to soften under the foil.
- Serve warm or room temperature dusted generously with powdered sugar. Store any leftovers in an airtight container or plastic bag.
Notes
- Add some chopped hazelnuts to the filling in the middle for an interesting texture and a Ferrero Rocher inspired roll!
