Buhtle s Ajvarom (Ajvar-Filled Yeast Buns) by @helena_pudic

1h50

12 servings

🌾

500 g

Flour

🥛

300 ml

Warm milk

🍬

15 g

Sugar

🫗

100 ml

Oil

🍞

7 g

Dry yeast

🧂

5 g

Salt

🥚

30 g

Egg white

🥕

250 g

Ajvar

🥚

18 g

Egg yolk

💧

5 ml

Water

  1. Warm
    • whole milk
    • active dry yeast
    • granulated sugar

    Warm the whole milk until lukewarm, then stir in the active dry yeast, granulated sugar, and 1 tablespoon of all-purpose flour.

  2. Step
    • active dry yeast
    • whole milk

    Leave the yeast mixture for 10 minutes until it becomes foamy and swollen.

  3. Combine
    • all-purpose flour
    • active dry yeast
    • vegetable oil

    Combine the remaining all-purpose flour, activated yeast mixture, vegetable oil, salt, and egg white in a mixing bowl.

  4. Knead
    • all-purpose flour

    Knead the dough thoroughly until smooth; flour your hands lightly if the dough is sticky.

  5. Transfer
    • vegetable oil

    Oil a second mixing bowl and transfer the dough into it.

  6. Wrap

    Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes.

  7. Work
    • vegetable oil

    Oil your hands and work surface, then divide the risen dough into 10 equal balls.

  8. Roll
    • ajvar

    Roll each dough ball into a small oval and spread approximately 25 g of ajvar over it.

  9. Roll

    Roll each filled oval into a bun and place the buns seam-side down on a parchment-lined baking sheet.

  10. Proof

    Cover the buns with a kitchen towel and let them proof for 20 minutes.

  11. Whisk
    • egg yolk
    • water

    Whisk the egg yolk with water and brush the mixture over the proofed buns.

  12. Bake

    Bake the buns in a preheated oven at 200°C (392°F) for about 20 minutes until golden brown.

Buhtle s Ajvarom (Ajvar-Filled Yeast Buns) by @helena_pudic

1h50

12 servings

🌾

500 g

Flour

🥛

300 ml

Warm milk

🍬

15 g

Sugar

🫗

100 ml

Oil

🍞

7 g

Dry yeast

🧂

5 g

Salt

🥚

30 g

Egg white

🥕

250 g

Ajvar

🥚

18 g

Egg yolk

💧

5 ml

Water

Preparation Steps

  1. Step 1/12

    Warm the whole milk until lukewarm, then stir in the active dry yeast, granulated sugar, and 1 tablespoon of all-purpose flour.

    🥛whole milk
    🍞active dry yeast
    🍬granulated sugar
    🌾all-purpose flour
    🥣mixing bowl
    🥄measuring spoon
    🥄wooden spoon

  2. Step 2/12

    Leave the yeast mixture for 10 minutes until it becomes foamy and swollen.

    🍞active dry yeast
    🥛whole milk
    🥣mixing bowl

  3. Step 3/12

    Combine the remaining all-purpose flour, activated yeast mixture, vegetable oil, salt, and egg white in a mixing bowl.

    🌾all-purpose flour
    🍞active dry yeast
    🫗vegetable oil
    🧂salt
    🥚egg white
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/12

    Knead the dough thoroughly until smooth; flour your hands lightly if the dough is sticky.

    🌾all-purpose flour
    🥣mixing bowl

  5. Step 5/12

    Oil a second mixing bowl and transfer the dough into it.

    🫗vegetable oil
    🥣mixing bowl

  6. Step 6/12

    Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes.

    🥣mixing bowl
    🧻plastic wrap

  7. Step 7/12

    Oil your hands and work surface, then divide the risen dough into 10 equal balls.

    🫗vegetable oil

  8. Step 8/12

    Roll each dough ball into a small oval and spread approximately 25 g of ajvar over it.

    🥕ajvar
    🥖rolling pin

  9. Step 9/12

    Roll each filled oval into a bun and place the buns seam-side down on a parchment-lined baking sheet.

    🍳baking sheet
    📜parchment paper

  10. Step 10/12

    Cover the buns with a kitchen towel and let them proof for 20 minutes.

    🧻kitchen towel
    🍳baking sheet

  11. Step 11/12

    Whisk the egg yolk with water and brush the mixture over the proofed buns.

    🥚egg yolk
    💧water
    🥣mixing bowl
    🖌️pastry brush

  12. Step 12/12

    Bake the buns in a preheated oven at 200°C (392°F) for about 20 minutes until golden brown.

    🍳baking sheet

Composition

Ingredients

Types

Seasonings, Eggs, Vegetables, Condiments, Beverages

Ingredients

Flour, Warm milk, Sugar, Oil, Dry yeast, Salt, Egg white, Ajvar, Egg yolk, Water

Notes

Dry yeast (plus 1 teaspoon), Salt (one or two teaspoons), Egg white (no amount given), Ajvar (filling, no amount given), Egg yolk (for the egg wash, mixed with a little water), Water (a little, for the egg wash)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

305 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 45g, Fat: 11g, Fiber: 2g, Sugar: 3g

Nutritional Information

Minerals

Calcium: 54mg, Iron: 2.4mg, Sodium: 310mg, Potassium: 145mg

Vitamins

Vitamin A: 42µg, Vitamin C: 8mg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

20 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, measuring spoon, measuring jug, wooden spoon, rolling pin, pastry brush, baking sheet, plastic wrap, kitchen towel, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Bread, Snack, Appetizer, Side Dish, Breakfast

Occasions

Breakfast, Brunch, Party, Picnic, Family meal

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan

Geographic

Croatia, Balkans

Various

Aspect

Texture

Soft, Fluffy, Tender, Golden, Lightly crisp

Flavors

Savory, Tangy, Sweet, Yeasty, Roasted pepper

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container after cooling completely.), fridge : 5 days (Store in an airtight container; reheat before serving.), freezer : 2 months (Freeze cooled buns in a freezer-safe airtight container or bag.)