Hungarian Bukta - sweet dough filled with jam

“Lekvaros Bukta” - the word in many who grown up in Hungary, bring out sweet memories. This was an afternoon dessert, or a Sunday afternoon special treat in many grandparents homes. We did not worry about calories, we just enjoyed grandma’s special Bukta after a great play outside. I think here with this recipe, I was able reproduce that smell and the melt in your mouth feeling as I bite into this yummy dessert.

Ingredients:

(for about 16 pieces) - trust me, that’s not too much..

600g Plain Flour

15g Instant dry yeast (double if you use fresh)

120g White Sugar

1.5 Teaspoon Salt

2 Whole Egg + 1 Egg yolk (large)

60g Butter

1 Tablespoon of Sour Cream

200-250ml Warm Milk

Combine the flour, butter, sugar, yeast, salt. Add the eggs, sour cream, and the warm milk.

Knead untill smooth, use some flour if needed on the table.

Let it rest for about 1.5-2hrs.

My dough was 1000g.

Roll out the dough on a floured table. Form it to a 5mm thick square shape.

Divide the square into 16 smaller equal size squares. (approx 8x8cm)

Add in the center a spoon full of your favorite jam. I used apricot, but you can use any not too runny jam, or Nutella.

Oil up a high side baking tray.

Roll up each little squares, and the finish line should face to the bottom of the baking tray. Tuck in the sides well.

Let it rest for 30-40 minutes.

Brush the top of the Bukta with vegetable oil. (don’t use olive oil)

Bake on 200c for 20 minutes. Check with a wooden stick that is fully cooked.

Dust with icing Sugar.

Don’t burn your tongue with the jam!