Buhti are one of the most favorite breakfasts in some parts of the world, especially on weekends when the whole family gets together, but more and more people are avoiding them, because in most cases they become quite greasy.
Of course, when we make fried pastries, they will absorb a lot of fat in the culinary processing process, but there are a few tricks to prevent them from being in such large quantities.
First of all, you need to make sure that the oil is warm enough and in sufficient quantity. The hot oil will seal the dough instantly and it won't soak up as much as it would if the oil wasn't boiling.
Experienced cooks advise when kneading the buhti to add the soda/baking powder directly to the flour, and not to activate it with yogurt.
And last but not least, try replacing the oil in the recipes for buhti with yoghurt or buhti with 1 egg with 1 tbsp. brandy.
If you love making buhti for your family, check out these recipes for:
- buhti with yoghurt;
