Buhteljni – Slovenian Sweet Dumplings

Buhteljni - Slovenian Sweet Dumplings 5

Buhteljni are sweet dumplings made of yeast dough, filled with jam, ground poppy seed, raisins or curd and baked in a large pan so that they stick together. After baking they are topped powdered sugar or eaten plain and warm.

I prepared these once with homemade dough and a second time with ready dough for Danish pastry.

Ingredients

Dough (or ready made Danish pastry dough)

  • 13 cup sugar
  • 2 eggs
  • 1 cup milk, warm but not hot
  • ½ cup margarine
  • 1 tablespoon honey
  • 1 pinch salt
  • 7 g instant dry yeast
  • 4 -4 ½ cups flour

Filling

  • marmalade, Jam, Nutella, poppy seeds filling, dried fruits ( soft kind)
  • Topping
  • 1 -2 tablespoon melted butter
  • powdered sugar

Directions

  1. Food processor method: Combine all ingredients for the dough at once and work until smooth.
  2. By hand in a big bowl: Stir together sugar, egg, milk, margarine, honey and salt. Add yeast and stir well again until dissolved. Now add half of flour and stir again with a wooden spoon. Add rest of flour and work with your hand until smooth (I do it in the bowl).
  3. Cover dough with a towel and let rise until doubled (It takes about 1 1/2 hours).
  4. Work the dough again and roll it out into a rectangle of 12 to 15 inches.
  5. Cut into 20 small squares of 3 to 3 inches (4 to 5 pieces).
  6. Place 1/2-1 teaspoon filling on each square (I like to place different ones) and pinch together the opposite angles forming a package
  7. Transfer the packages on a deep greased baking tray or mold living some space of about 1/3 inch between each other
  8. Brush with melted butter and let rise about 30 minutes.
  9. In the meanwhile preheat the oven to 375°F.
  10. Bake until golden brown for about 25 minutes at 375°F.
  11. Take out of the oven. Dust with powdered sugar and serve warm or cold.

 

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8 thoughts on “Buhteljni – Slovenian Sweet Dumplings

  1. These fruit dumplings are really delicious. I don’t do much baking, but the directions are clear and the outcome, while not near as beautiful as yours, was really tasty. I used apricot preserves as the filling. I would love to make these again and teach my granddaughter, who loves to bake, how to make them. Nancy : )

    • Thanks a lot Nancy for trying this and for teaching your granddaughter; this makes me soooo happy!
      I’m also glad you loved this and your tried the classical version with apricots! 🙂

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