Buhtle - Balkan-style jam rolls, are a deliciously sweet treat. Soft and pillowy, buhtle bring comfort with every bite. Filled with your filling of choice, they're perfect for breakfast, brunch, or dessert. Shall we?
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Background
Buhtle (sing. buhtla) made it to the Balkans during the Austro-Hungarian Empire. These irresistible jam rolls are closely related to the German buchtein.
Buhtle are made with milk-infused yeasted dough. The combination of these ingredients gives them an incredibly pillowy feel and taste. Although jam seems to be everyone's preference, buhtle are great whether filled with sweet or savory filings.
More often than not, buhtle are topped with powdered sugar. This gives them a bakery feel, although nowadays you'll find them in a home setting more than a pastry shop.
They taste fantastic whether just out of the oven, or revived with a little bit of heat the following day.
Why You'll Love This Recipe
- Great for Beginners. Your experience makes no difference in the taste of buhtle. They come out great every time.
- Versatile. Whether jam, Nutella, or cheese, these jam rolls adapt to any filling.
- Make-Ahead Friendly. The dough is even better when prepared the day before, and refrigerated overnight.
Ingredients
Before we start, let’s go over what you’ll need for Balkan jam rolls (buhtle).
- Yeast. Preferably active dry yeast. Substitute with instant yeast.
- Flour. All-purpose white flour. (If you use a different kind, let us know in the comments how your buhtle turned out.)
- Sugar.
- Eggs. No egg substitutes.
- Salt.
- Milk. Regular milk. Substitute with almond or soy milk.
- Oil. Vegetable or canola oils work best. If using another type, choose a less flavorful one so it doesn't take over the taste.
- Jam. Entirely your choice. Anything from raspberry and fig jam to orange marmalade will work. Nutella, chocolate, or other preserves also also an option..
- Butter.
- (Optional) Powdered sugar.
Instructions
Let’s walk through how to make buhtle (Balkan jam rolls), step by step.
Step 1. Activate yeast.
Step 2 & 3. Combine ingredients. Knead the dough and let it rise.
Step 4. Work the dough.
Step 5. Add the filling.
Step 6. Shape buhtle jam rolls.
Step 7. Proof last time.
Step 8. Add egg wash and butter.
Step 9. Bake.
Handling
Here's how to handle buhtle.
- Serve warm with a hot cup of tea, Bosnian coffee, and/or an additional side of preserves.
- Store in an airtight container or bag at room temperature, for up to two days.
- Reheat buhtle in the oven for a few minutes to restore softness.
Recipe FAQs
Yes! Freeze them uncooked, right after shaping. When ready to bake, thaw them at room temperature, and bake following the steps below.
We must warn you though, that these are still best when made fresh.
Absolutely! Both the instant yeast, and the active dry yeast work well for this recipe.
Although buhtle are generally sweet, you're welcome to make them savory!
Try adding ham, cheese (feta, mozzarella, etc), or cured meats for an unusual spin.
Thoughts?
If you make today's buhtle, Balkan jam rolls and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Buhtle - Balkan Jam Rolls
Equipment
- 1 12-inch round pan or similar
Ingredients
- 1.5 teaspoon active dry yeast
- 6.25 – 7.25 cups all-purpose flour
- 1 tablespoon sugar
- 3 eggs
- 1 teaspoon salt
- 1.5-1.75 cups milk lukewarm
- 3.5 ounces oil plus a little more
- 1.25-1.5 cups jam (or marmalade) of choice substitute with Nutella
- 4-5 tablespoons butter
- (Optional) 5-6 tablespoons (75-90g) powdered sugar
Instructions
- Activate Yeast. Mix yeast and sugar in a teaspoon or two of milk. Leave aside for 10-15 minutes or until it starts to bubble.
- Knead the Dough. In a large mixing bowl, combine flour, 2 eggs, salt, oil, and the yeast mix. Start adding warm milk as you mix the flour, and mix until it becomes doughy. Take over with your hand, and knead until you get one smooth, elastic dough ball.
- Let the Dough Rise. Cover the bowl with a kitchen towel and set aside in a warm place for about 45-60 minutes or until the dough doubles in size.
- Work the Dough. Dust your working space. Take the dough ball out and divide it in half. Take one half and work it with your hands for another few minutes.
- Fill Buhtle. Using a rolling pin, spread it out into a rectangle. Cut 15-16 squares. Place one teaspoon of jam in the middle of each square,
- Form Buhtle. and close it up, making a small ball. The easiest way to do it is to pinch opposite corners of the square, and do that for all four sides, twice. Alternatively, you can roll the square into a ball.
- Proof Last Time. Place each roll into an oiled pan, keeping the pinched side down, starting on the sides of the pan towards the middle until you fill the pan. Rest rolls for 30-45 minutes. Heat oven to 390°F (200°C) the last 15 minutes.
- Add Egg Wash. Mix the remaining egg yolk and 1 teaspoon oil and paint each roll. Top with a tiny slice of butter.
- Bake. Bake for 15 minutes, then turn the pan around 90°. Bake another 10-20 minutes. (Be mindful - in the last few minutes the rolls may start to blush faster due to the egg and butter on top. If they do, cover them with foil.)
- (Optional) Sprinkle with powdered sugar.
- Serve warm with a hot cup of tea, Bosnian coffee, and/or an additional side of preserves. Store in an airtight container or bag at room temperature, for up to two days.Reheat buhtle in the oven for a few minutes to restore softness.
Notes
- Nutritional and Serving Information
lancic says
Great recipe, thank you! I was wondering if I could put cheese instead of jam, and get something like cheese rolls 🤔
Aida says
Yes! Just make sure it's a soft cheese like feta or goat. Something hard like edam or gouda wouldn't work.
Amra Dowler says
Hi Aida! Great recipe, thank you 😊
Is it possible to have conversions to grams in the recipe please
Aida says
Hi Amra,
We're in the process of adding the metric measurements. In the meantime, here's oz to grams and ml for this recipe:
700-900g flour
350-500 ml milk
100 ml oil
300-350g jam
The rest is self explanatory.
Let us know if you have more questions and happy cooking!
A.
Amra says
Thank you Aida, much appreciated
Aida says
Our pleasure.