Jasenovac Collection
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Recipe book written in January–February 1942 by Anđela Hrg, a Croatian inmate in the Stara Gradiška camp. Credit: Jasenovac Memorial Area, courtesy of United States Holocaust Memorial Museum


Coffee Cake Buns (Buhtle)
Mix 60 dkg flour with one Dinar’s worth of yeast and a small amount of milk. When the dough rises add 3 egg yolks, 15 dkg sugar and 10 dkg butter or lard. Knead it until very soft dough forms. Let it rise again. In the meantime cream kg butter, 20 dkg sugar and a little rum. Spread half of the creamed mixture on one half of the dough and roll it up like a jelly roll. Cut the roll into 5 cm wide sections. Butter the baking sheet to prevent the dough from sticking and bake. The cut side should be placed directly on the baking sheet. Before baking let the cakes rise for hour. When baked half way through, remove from oven and coat with milk mixed with a little sugar. Continue baking, for a total baking time of 45 minutes.