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Lekvaros bukta

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Lekvaros bukta

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Ingredients

Adjust Servings:
600g Strong White Bread Flour
pinch Salt
3 tbsp Caster Sugar
2 Egg Yolks
1 Egg
300 ml Milk
60g Melted Butter
25g Yeast
1 jar Plum Butter
1 for glazing Beaten Egg
Cuisine:

Ingredients

Directions

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Bukta are little buns with jam inside had all the look and promise of a delicious doughnut, unfortunately I did not add enough jam to mine so they were a bit dry. In hindsight I would roll the dough out more thinly than the recipe suggests maybe 1cm instead of 1inch thick.

This bukta recipe was a fun one to make with the kids, the yeast foamed in the warm milk, the dough was sticky and rose very well. The rolling out stage was not too complicated and adding the jam, meant lots of opportunities to eat jam when I wasn’t looking. They really enjoyed themselves.

The buns are best served warm and the ones I made with the thicker jam were definitely better.  I will give these another go, though given the size of my children relative to the bun I would aim to make 24 smaller ones next time.

Thanks Hungarian Tidbits for the recipe.

Enjoy!

 

Steps

1
Done

In a little sugary warm milk dissolve the yeast, leave for 10-15 minutes till starts to rise.

2
Done

Work together with the rest of the ingredients into a soft dough, only add the melted butter at the very end and work it in. It takes 10-15 minute kneading by hand which I do in the mixing bowl. It always looks hopeless at first but eventually transforms into something that resembles to a smooth elastic dough and comes away clean from the bowl and hands.

3
Done

Leave the dough in a lightly oiled bowl and cover with cling film or a cloth, keep in a warm room and let it rise and double in size, about 45 min, but this can vary.

4
Done

Place the dough on a well floured surface and roll it out about an inch thickness.

5
Done

Cut into palm size squares and place a generous dollop of jam in the middle of each.

6
Done

Roll up the sheets with the jam inside and tuck the ends underneath, place in a baking dish one by one with only a small gap between them. They are going to be “batch baked”, so the sides will be touching and need to be separated later.

7
Done

Cover with a cloth and leave it to rest for 30 minutes, it will rise a bit further.

8
Done

Beat one egg and brush the top of the buns. Place in a preheated oven 180°C (350°F), and bake till the top is golden about 25 minutes.

9
Done

Remove from the oven, tip the fused buns out of the baking dish, turn them back top side up and let them cool for a bit.

10
Done

Once just lukewarm, tear into individual pieces, dust with a little icing sugar.

Zoe Negus

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