Lekvaros Bukta (Jam-filled Hungarian Sweet Buns)

Hungarian sweets are heavy on eggs and dairy, so I haven’t dared myself to veganize any. However am always successfull in veganizing their breads, so far. Here is one of them, lekvaros bukta which originally uses egg and dairy ?

They are as soft as regular ones ?

Bloom yeast:
250 ml almond milk, lukewarm
3/4 tbsp active dry yeast

Dry mixture, in a bowl:
500 g flour
52 g icing sugar
1 tsp salt

Wet mixture:
157 g coconut oil, melted
2 tbsp aquafaba (I used white kidney beans this time)

Into dry, pour in wet mixture plus yeast mixture. Knead. Sprinkle with a handful flour (optional, this is only to avoid dough sticking to cling wrap), cover with cling wrap.
Let stand for 45 mins in warm area. It will doubled in size.
Punch and knead a little (from the previous sprinkled flour). Roll flat and cut into 15 slices
Place a tbsp of your fav jam on each slice and seam to seal into long buns or round buns.
Cover with cling wrap again and let stand for 30 mins
Preheat oven to 350 F meanwhile
Bake buns for 20 mins then brush with sugar solution (recipe below). Bake for another 15 mins

These buns are filled with fig jam, prune jam, mango jam and extra berry jam

Sugar solution:
1 tbsp aquafaba
2 tbsp coconut palm sugar

Print Recipe

Lekvaros Bukta

Servings: 0

Ingredients

Yeast

• 250 ml almond milk lukewarm
• 3/4 tbsp active dry yeast

Dry Ingredients

• 500 g flour
• 52 g icing sugar
• 1 tsp salt

Wet Ingredients

• 157 g coconut oil melted
• 2 tbsp aquafaba I used white kidney beans this time

Sugar Solution (Egg Wash)

• 1 tbsp aquafaba
• 2 tbsp coconut palm sugar

Instructions

• Into dry ingredients, pour in wet ingredients plus yeast. Knead. Sprinkle with a handful flour (optional, this is only to avoid dough sticking to cling wrap), cover with cling wrap.
• Let stand for 45 mins in warm area. It will doubled in size.
• Punch and knead a little (from the previous sprinkled flour). Roll flat and cut into 15 slices
• Place a tbsp of your fav jam on each slice and seam to seal into long buns or round buns.
• Cover with cling wrap again and let stand for 30 mins
• Preheat oven to 350 F meanwhile
• Bake buns for 20 mins then brush with sugar solution. Bake for another 15 mins