One of my husband’s fav. Hungarian sweets. I learned it from his late grandmother (miss you Nyergesi Mama!). My 2 sons love these too. I will try to veganize it in near future!
Bloom 2 tsp active dry yeast in 250 ml lukewarm milk (she always used fresh compressed yeast tho. About 25 g)
Mix in a bowl:
500 g flour
A pinch or two salt
50 g icing sugar
Pour into dry mixture and knead:
2 yolks
150 g butter/margarine, melted
Yeast mixture
Cover dough and let rest until doubled in size for an hour
Punch dough and roll flat on a board surface
Slice dough into 18 portions
Place jam in center and seam to seal, shaped into longer buns (instead round, but round is fine too!)
Place buns on greased baking pan and let rise again for 20 mins
Bake buns in preheated 350 F for 20 mins
Take buns out and brush with an extra yolk and bake for another 15 mins
Yummooo!
Lekvaros Bukta
Ingredients
- 2 tsp active dry yeast
- 250 ml lukewarm milk
- 500 g flour
- A pinch or two salt
- 50 g icing sugar
- 2 yolks
- 150 g butter/margarine melted
Instructions
- Bloom active dry yeast in lukewarm milk (she always used fresh compressed yeast tho. About 25 g)
- Mix in a bowl flour, salt, icing sugar
- Knead in yolks, melted butter, and yeast mixture
- Cover dough and let rest until doubled in size for an hour
- Punch dough and roll flat on a board surface
- Slice dough into 18 portions
- Place jam in center and seam to seal, shaped into longer buns (instead round, but round is fine too!)
- Place buns on greased baking pan and let rise again for 20 mins
- Bake buns in preheated 350 F for 20 mins
- Take buns out and brush with an extra yolk and bake for another 15 mins
