Buhtle (Sweet Jam-Filled Buns) with Raspberry Sauce

Posted by Divna on

Soft, fluffy, and filled with sweet berry jam, these Buhtle are a beloved treat across the Balkans. Whether served warm for breakfast, dessert, or alongside a cup of coffee, these buns are guaranteed to bring comfort and nostalgia to the table. Their golden crust, hidden fruity center, and delicate dusting of icing sugar make them both beautiful and irresistible. Pair them with a tangy homemade raspberry sauce for an extra burst of flavor!

Ingredients

Dough

  • 375 ml warm milk
  • 15 g active yeast
  • 10 g sugar (for activating yeast)
  • 3 egg yolks
  • 80 g sugar
  • 1 packet vanilla sugar
  • Zest of 1 lemon
  • 2 tbsp rum
  • 90 g melted butter
  • 500 g all-purpose flour

Filling

  • Blackberry or raspberry jam
  • 3 tbsp melted butter (for brushing)
  • Icing sugar (for dusting)

Raspberry Sauce

  • 1 cup fresh raspberries
  • 2 tbsp sugar

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the warm milk, yeast, and 10 g sugar. Stir and let sit until frothy and activated (about 10 minutes).

Meanwhile, melt the butter and allow it to cool slightly.

Add the remaining sugar, vanilla sugar, lemon zest, egg yolks, rum, and flour to the yeast mixture. Mix with a dough hook or by hand for about 4 minutes until a smooth dough forms. It should pull away from the sides of the bowl.

Lightly oil the bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 45 minutes to 1 hour, or until doubled in size.

2. Shape and Fill

Transfer the dough to a lightly floured surface and knead briefly. Roll it out into a rectangle about the thickness of your finger.

Using a pizza cutter or sharp knife, cut the dough into 15 equal squares.

Grease a baking dish with butter or oil. Add 1 teaspoon of jam to the center of each dough square. Bring the corners together and pinch to seal the filling. Flip the bun over and gently roll to smooth out the bottom.

Place each bun seam-side down into the baking dish. Cover and let rise again for 30–40 minutes.

3. Make the Raspberry Sauce

While the dough is rising, add raspberries and sugar to a small saucepan. Simmer for 10 minutes until the raspberries break down. Strain to remove seeds and let cool.

4. Bake the Buhtle

Preheat your oven to 375°F (190°C). Brush the risen buns with melted butter.

Bake for 20–25 minutes, or until golden brown. If they begin to brown too quickly, tent with foil.

Let cool for 10–15 minutes, then dust with icing sugar and serve with raspberry sauce.

Serving Suggestions

  • Serve warm with a drizzle of raspberry sauce and a cup of coffee or tea.
  • Add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
  • These are also great packed into a picnic basket or served as part of a brunch spread.

Storage Tips

  • Store leftover Buhtle in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate for up to 5 days and reheat gently before serving.
  • You can also freeze them (without the icing sugar) for up to 2 months. Thaw and warm before dusting and serving.

Variations & Substitutions

  • Jam Options: Use plum, apricot, or cherry jam in place of raspberry for a different flavor.
  • Dough Enrichment: Add a tablespoon of sour cream or yogurt to the dough for extra tenderness.
  • Nutty Twist: Add a spoonful of ground walnuts or hazelnuts mixed with sugar and cinnamon to the filling.
  • Glaze Option: Skip the icing sugar and instead brush the warm buns with a sugar glaze or honey for a shiny finish.

FAQ

Can I make the dough ahead of time?
 Yes! After the first rise, cover and refrigerate the dough overnight. Let it come to room temperature before rolling and shaping.

Can I use frozen raspberries for the sauce?
 Absolutely. Just thaw them first and proceed as directed.

Do I have to use rum in the dough?
 No, you can omit it or replace it with orange juice or milk for a non-alcoholic version. The rum adds aroma and softness but is optional.

Why did my buns open during baking?
 Make sure the dough is well-sealed after filling and that it’s not too sticky. Rolling the filled buns seam-side down helps keep them closed.

Conclusion

Buhtle are a heartwarming treat that never go out of style. Whether you’re making them for a holiday, family gathering, or just because, the aroma of freshly baked buns filled with jam is pure comfort. With a simple dough and lots of room for personalization, this recipe is one you’ll return to again and again.

Leave a comment