Buhti are one of everyone's favorite breakfast. They are soft and tasty and in combination with homemade jam, they are simply irresistible!
The most characteristic feature of buhti is their fluffiness. It is an indicator of their correct preparation and is a desired effect to be achieved by every cook.
To get fluffy buhti with a well-defined structure, definitely pay attention to the ratio of products. Flour is a key element that plays a role in achieving really fluffy buhti.
If you overdo it, you are very likely to end up with thick buhti instead of ones with a soft touch and a luscious appearance. To make sure the correct amount of flour is used, you need to monitor the consistency of the mixture. If it has a thickness similar to that of a sponge cake, then this is a sign that there is too much flour.
We advise you to let the ready-made buhti dough sit for about 30 minutes so that it absorbs well and results in softer buhti.
Another important advice is not to overuse the oil when frying them. By applying excessive amounts of it, you can spoil the volume of the buhti and as a result, they will become thin and shapeless.
Fry them until golden and enjoy the result on your egg free buhti or dairy free buhti.
See also how to prepare nongreasy buhti.
Comments