Step-By-Step Guide
                             to the
         
    The Secret of Hungarian Cooking™
                                    Copyright© Helen M Radics
"Bukta" - Hungarian Jam Filled Yeast Pastry

"Bukta" is one of the most popular traditional yeast pastries of Hungary.  It is pronounced "bookta".  You can fill
it with any jam, walnuts, poppy seeds or cottage cheese.  However "appricot jam" and "prune jam" are the most
popular fillings.  Children love to take it to school or as a snack in the afternoon with milk or tea.
 
B
U
K
T
A
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
All photos and recipes are the copyrighted/trademarked intellectual
property of author Helen M Radics.  These recipes are from
Treasured Hungarian Family Recipes™ 1,2 and 3 / Mom's Hungarian
Heritage Recipes
™ / Helen's Hungarian Heritage Collection™ /
Helen's Hungarian Rhapsody of Recipes

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
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
Serve with tea, milk or on
its own








Copyright ©Helen M Radics 2011 Canada

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Recipe of The Day
Helen's Tea Cake
" KUGLOF "
500 grams of flour
2      teaspoon yeast
1      egg yolk
10    grams of vanilla sugar
80    grams powdered sugar
60    grams melted uns. butter
280  ml warm (not hot) milk
1      tablespoon of raisins
10    grams cocoa powder
1      pinch of salt
"Kuglof" is one of the most popular tea cakes of Hungary.  There are many  versions,
but today I will share with you the most popular type of "Kuglof". It  is similar to bunt
cake.  You can also make it without cocoa powder however  it gives "Kuglof" its
unique appearance.
Prepare a bunt cake form by buttering
it and flouring it.  Shake out access
flour.  
Place flour, lemon
zest, vanilla sugar
and pinch of salt in a
bowl
Add yeast to warm
milk with a pinch of
salt, cover and let
rise for 5 minutes
Add melted butter, yeast mixture, egg
yolk, sugar to flour mixture.
Work with your
hand
Form a ball
Divide into two, by
cutting into half
and form two balls
Press down
middle of dough
by hand
Add raisins
Work raisins into
dough
Work raisins into
dough
Press down
middle of second
dough as well
Add cocoa and
work into dough
Work into dough
by hand
Cover and let rise
in a warm place for
ab. 1 hour
Look how beautiful
they are
Roll them into long
salami like logs
Twist together as
seen on photo
Preheat oven to
375F
Place into form
and let rise for
another for 1 hour
Doubled in size.
Now bake for
about 30-35
minutes
Remove from oven
Turn out onto a
plate, wire rack or
wooden cutting
board
Let it cool
completely then
dust with
powdered sugar ,
cinnamon sugar
and cover with
melted chocolate


Serve this lovely
tea cake with hot
cocoa, hot
chocolate, hot tea,
coffee or
cappuccino.

It can be frozen.  
Non Plus Ultra - Traditional
EASTER Pastry
If you enjoy meringues and linzer type
pastries, you will love Non Plus Ultra
which is one of the most popular
pastries of Hungary ar Easter.

However, if you serve this dessert
during your Easter holidays you will
have to make it often as your family
will surely fall in love with this
delectable little wonder. So lets start
baking (make a few batches as it will
disappear in no time)
For Dough:

400 grams of all purpose flour
1      pack of vanilla sugar
1      zest of a lemon
400 grams of unsalted butter
4      egg yolks
1      tablespoons of sugar
       Pinch of salt
For Meringue Glaze:

4      Egg Whites
1/4   teaspoon of Cream of Tartar
1      pack of vanilla sugar
400 grams of sugar

Mix Together all the ingredients for the dough in a large mixing bowl. Once all
combined, form a ball, cover with plastic wrap and let chill for a few minutes in the fridge.
Lightly dust countertop
with powdered sugar

Roll out dough to about  ¼ inch thick (4 mm)
Cut out small disks with
an apricot size cookie
cutter or shot glass
Place each cookie on a
parchment lined baking
sheet
Whip up egg whites
with vanilla sugar,
Cream of Tartar until
stiff peaks form
Slowly add powdered
sugar.  Whip until thick
and stiff.  Place egg
whites in a piping bag
Squeeze small hills on
top of each cookie
Preheat oven to 250F
(180C)  Bake for about
20-25 minutes Remove
and cool on wire rack
Glue together cookies (2 cookies) by spreading a
little apricot jam on cookie side of one and stick
another cookie to it