Lekváros Bukta - or Hungarian Jam-Filled Sweet Rolls are in fashion again! This is a real Hungarian specialty. Bukta are oven-baked dumplings, made from a sweet yeast dough, sometimes served plain, but more often than not, filled with thick jam preserves. Bukta are a rather highly esteemed sweet dessert and traditionally, are prepared all year round and available in countless variations with infinite possibilities for fillings. They are baked in a large pan so that they stick together.
This recipe has always been a favourite of mine, since the three Czegeny girls were little girls and allowed to help in the kitchen with cooking and baking in my mother's Hungarian kitchen. The treat in our lunchboxes was always a special surprise as well. This recipe is especially old and secret family one. My mom filled them with thick plum preserves (Lekvar) or apricot preserves or ground walnuts, ground poppy seeds and even farmer's cottage cheese - Túró. The most popular filling appears to be the thick plum or apricot jams. Bukta are topped with powdered sugar or eaten plain and warm, but it get's better, enjoy them with piping-hot vanilla home-made Devon custard.
This sweet delight is pronounced, "buukta" and oddly enough, the name means to "spill or fall out - haphazardly". When the rolls are just out of the oven, they are flipped or spilled out from the baking sheet onto a pastry board. Letting them spill out means "Ki-bukni" They are enjoyed straight from the oven, when they are as fluffy as a baby goose down pillow. Some like it cold, or in my case, frozen. (left-overs get hidden in the freezer and rescued on occasion- the dentist is none too thrilled with the concept)
Originally, Buchteln were a Bohemian sweet dish. However, in the course of time they have become part of the traditional Austrian-Bavarian cuisine. Although we would like to claim them as truly Hungarian, and as is true of many of our Hungarian desserts which have their roots in Austrian dishes - we find that those Austrian roots go back to Bohemian roots (regions of the Czech Republic). These rolls in Slovenian are called buhteljni and in Czech - they are called buchty. The Polish also have something similar. And having said that, although considered home-dessert fair, one of the most famous Austrian Buchteln are served in the Café Hawelka in Vienna. (Ref - Wikipedia)
Although many traditional recipes for Bukta use a bready dough, my mother - Chef Helen Szabo uses a basic sweet dough prepared from sour cream. This versatile and very forgiving and workable sweet dough recipe is soft and silky and can be used for Cinnamon Buns and Braided Raisin Bread and of course - this special treat that I am sure you will enjoy -Bukta.
Yeast Proofing
2 Packets Active Dry Yeast
½ cup milk (lukewarm)
2 tsp sugar
1 tbsp flour
Basic Sweet Dough
4 cups flour
4 egg yolks
½ cup milk (lukewarm)
1 cup sour cream
1½ tsp vanilla extract
1 stick sweet butter
½ tsp salt
Fillings
Ground Walnuts
Ground Poppy Seeds
Apricot jam
Plum jam
Cottage Cheese (Farmers style)
Extra Ingredients
1 stick sweet butter, melted (for brushing)
1 egg, beaten (brushing) (or whole milk)
Castor or icing sugar (for dusting)
(Yield between 26-32 rolls)
DIRECTIONS: In a medium bowl, combine yeast, sugar and lukewarm milk. Sprinkle with flour and let proof (about 20 minutes). Blend all other ingredients together, and then add yeast and remaining milk to form a soft dough. Cover and let rise in a warm place until doubled in volume (about 45-60 min)
Remove dough from bowl and roll out onto floured surface to 2.2" thick. With a pizza roll cutter, cut dough into 2.5" X 2.5" squares (or smaller if you prefer) and let it rest for about 10 minutes. Place jam or preferred filling into a Ziploc bag so you can pipe it right onto the squares. Cut off plastic end and squeeze out about 1 tablespoon's worth onto each piece. Alternately you can use 2 spoons to fill each square. When complete, brush parchment sheet with melted butter. Roll up the dough rolls and then place them rather snugly in rows onto a parchment lined baking sheet.
When complete, generously brush rolls with melted butter so they won't stick together. Cover and let sweet rolls rise for another 30 minutes until almost doubled in size. Finally, brush with beaten egg to create a light golden shiny crust. Bake in a pre-heated at 350oF for 25-35 minutes or until golden. Remove immediately from oven. Let rest for about 5 minutes - then flip out onto a cutting board. Place sweet rolls onto a plate and dust immediately with icing sugar and serve piping hot. For a special dessert -serve with hot Devon Vanilla Custard below.
Devon Vanilla Custard
½ cup cream
¼ cup milk
1 vanilla bean
½ cup sugar
2 tbsp cornstarch
Bring milk, cream, sugar and vanilla bean to boil. Add starch. Whisk well sauce thickens. Beat with a whisk for about 5 minutes. Serve hot over Bukta!
For more "Secrets of Hungarian Cooking" - please visit our website to own your own copy of the famous Helen's Hungarian Heritage Recipes - by Clara Margaret Czegeny and Chef Helen Szabo-Czegeny.
Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.
Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. For free recipes and more on Hungarian food and heritage and traditions, visit http://www.helenshungarianrecipes.com/.
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