Hi Guys!
How’s you doing? I am relaxing on my rocking chair atm, waiting for 1 PM, as then my oldest has to come online on Zoom, for a class meeting. If you are a parent of school age kid(s), how do their school(s) keep in touch with your littles? Zoom as well or are they back in classroom now?
Anyhoo.
Thought today I’d share on GEMS. Have joined for a bit, but since I have been busy house hunting and now moving (yes, in this stupid Covid 19 time), I haven’t really venture communities (and Hive even) so if I do this wrong way (@bluemist or @appreciator), you are more than welcome to pull down my ear, but not too hard, please, my glasses will fall off ?
Are videos allowed on GEMS, btw? (Or reputation above 70)
Today I am sharing a recipe for sweet soft rolls from Hungary, called Lekvaros Bukta ?
Here are the ingredients!
Bloom:
- 500 ml lukewarm milk
- 1/2 c sugar
- 2 1/4 tsp active dry yeast
Add in:
- 1/2 c melted margarine
- 3 c flour (bread or all purpose)
- Let rest an H
Then add in:
- 1 c flour mixed with 1/2 tsp baking powder, 1/2 tsp baking soda
- Knead and roll flat, then cut into rectangulars. Place filling in the center:
Jam or chocolate spread of your choice - Shape into rolls or buns, let rest for 30-45 mins
- Bake on preheated 350 F for 20mins
Serve sprinkled with:
- Icing sugar
And of course, I recorded my fatself working and baking on these yummy babies, if you’d like to check out the process from flour to baked buns ?
Lekvaros Bukta
Ingredients
- 500 ml lukewarm milk
- 1/2 c sugar
- 2 1/4 tsp active dry yeast
- 1/2 c melted margarine
- 3 c flour bread or all purpose
- 1 c flour mixed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- jam or chocolate
Instructions
- Mix sugar and milk, sprinkle yeast, let bloom
- Add in margarine and 2 c flour, knead, let rest 1 H
- Mix flour, BP and BS on a separate bowl
- Add in this mixture into previous mixture
- Knead and roll flat, then cut into rectangular
- Place filling in the center
- Shape into rolls or buns, let rest for 30-45 mins
- Bake on preheated 350 F for 20mins
- Serve sprinkled icing sugar
I make Hungarian food. Recently someone referred to some jam buns I made as butka, although we just called them a plum kifle. I’m surprised to see a yeast dough that has baking powder & baking soda. That seems very unusual to me. We just used a sweet yeast dough with the filling — the same dough we’d use for a maos or dios roll, called kalacs or beigli. I’d be interested in learning about the addition of these extra leaveners. Thanks.
differ household, differ recipe, that makes sense 🙂 even in my family, mother and grandmother, and in laws have their own way/recipes in making the same dish 😀
kalacs is sweet bread, while bejgli is more to pastry for us 🙂