How to make
In a bowl, beat the eggs with a pinch of salt and a pinch of sugar, add the yoghurt and mix everything very well.
Add the sifted flour, which has been mixed with the baking powder and knead a soft dough (if the dough stops sticking to your fingers, stop adding flour).
On the generously sprinkled with flour worktop, roll out the dough into a 0.2″ (0.5 cm) thick crust.
Cut the crust into rhombuses, rectangles, squares, circles or triangles and leave them like that until the oil heats up.
Pour more oil into the pan, the buhti should float on top and not touch the bottom of the pan. Heat it over low heat and start frying the buhti, until they aquire the desired color.
Arrange the finished buhti onto kitchen paper to absorb excess fat from them.
They stay soft all day (if there's any left), with white cheese, jam or just sprinkled with powdered sugar, to which you need to have added 1 vanilla powder.
