Bukta
Hungarian Pastry
Ingredients:
Makes 30 pieces
350  ml milk
1       pack of dry yeast
50    grams powdered sugar
500  grams flour
1/4    teaspoon salt
1       egg
90     grams of unsalted butter
1       pack of vanilla sugar
1       teaspoon lemon zest
For Filling:

Your favorite jam

For Brushing:

120  grams butter
Prepare your ingredients.
Believe me, it saves time.
Place flour in a mixing bowl
Add Salt
Whisk salt into flour
Whisk in vanilla sugar
Whisk well to incorporate
everything
Add lemon zest
Whisk in Lemon Zest
Add sugar
Add lightly beaten egg
only 1 egg
Add unsalted room
temperature butter
I always use unsalted
butter for pastries
Mix dry yeast with a
teaspoon of sugar and
warm (not hot) milk
Cover and let stand for 5
minutes to activate yeast.  
When foamy its ready
Pour yeast mixture in bowl
Knead together by hand
Lightly Dust with flour
Let rest for 15 minutes in a
warm place covered by a
tea towel
15 minutes later
Pour onto a floured surfice
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Ilona Szabo
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Ready for the next step
Punch down dough
Knead for 5 minutes
Form, place back into bowl
Lightly flour again, let it
rise for 35 minutes,
covered in a warm place
35 minutes later
The best place to
Remove from the bowl
Roll out to 35 cm x 42 cm
13.5 inches x 16.5 inches
squares
I like to use a variety of jams
Melt butter to brush
Slice your squares
Scoop 1/2 teaspoon jam in
the upper portion of each
square
Roll up squares by
pressing each side so it is
sealed well.  Tuck sealed
ends under. Brush all
over with (bottom, top,
sides) the melted butter.  
Place on parchment lined
baking sheet
Turn on oven to 350F and
place baking sheet on top
of stove, let dough rise
for another 15 minutes
15 minutes later
Bake at 350F for 35-40
minutes or until golden
Dust with powdered sugar