|Master Chef Helen
Chef Clara Czegeny
|Using old fashioned
methods and attention to
detail, Chef Helen Czegeny
keeps alive the age old
tradition of exceptional
European cookery! Truly,
it's Helen's Hungarian
Rhapsody of Recipes!
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes© Cookbook ™
Copyright © 1938-2013 by Dream Machine Publications
ALL Rights Reserved.
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may be reproduced without written consent by the author.
Created December 2005
Last Updated May 29, 2013
Lekváros Bukta – or Hungarian Jam-Filled Sweet Rolls are in fashion again!
This is a real Hungarian speciality. Bukta are oven-baked dumplings, made
from a sweet yeast dough, sometimes served plain, but more often than not,
filled with thick jam preserves. Bukta are a rather highly esteemed sweet
dessert and are traditionally made all year round and available in countless
variations with infinite possibilities for fillings. They are baked in a large pan
so that they stick together.
This recipe has always been a favourite of mine, since I was a little girl and
allowed to help in the kitchen with cooking and baking in my mother’s
Hungarian kitchen. The treat in the lunchbox was always a special surprise as
well. This recipe is especially old and secret family one. My mom filled them
with thick preserves (Lekvar) plum or apricot or ground walnuts, poppy seeds
and even farmer’s cottage cheese Túró. The most popular filling appears to be
the thick plum or apricot jam. Bukta are topped with powdered sugar or eaten
plain and warm, but it get’s better, enjoy them with piping-hot vanilla home-
made Devon custard.
This sweet delight is pronounced, "buukta” and oddly enough, the name means
to “spill or fall out - haphazzardly”. When the rolls are just out of the oven,
they are flipped or spilled out from the baking sheet onto a pastry board.
Letting them spill out means “Ki-bukni” They are enjoyed straight from the
oven, when they are as fluffy as a baby goose down pillow or cold, or in my
case, frozen. (left-overs get hidden in the freezer)
Originally, Buchteln were a Bohemian sweet dish. However, in the course of
time they have become part of the traditional Austrian-Bavarian cuisine.
Although we would like to claim them as truly Hungarian, and as is true of
many of our Hungarian desserts which have their roots in Austrian dishes – we
find that those Austrian roots go back to Bohemian roots (regions of the Czech
Republic). These rolls in Slovenian are called buhteljni and in Czech buchty.
And having said that, although considered home-dessert fair, one of the most
famous Austrian Buchteln are served in the Café Hawelka in Vienna
Although many recipes for Bukta use a bready dough, my mother – Chef Helen
Szabo uses a basic sweet dough prepared from sour cream. This versatile and
very forgiving and workable sweet dough recipe is soft and silky and can be
used for Cinnamon Buns and Braided Raisin Bread and of course – this special
treat that I am sure you will enjoy –Bukta.
2 Packets Active Dry Yeast
½ cup milk (lukewarm)
2 tsp sugar
1 tbsp flour
Basic Sweet Dough
4 cups flour
4 egg yolks
½ cup milk (lukewarm)
1 cup sour cream
1½ tsp vanilla extract
1 stick sweet butter
½ tsp salt
Ground walnut meat
Cottage cheese (farmers)
1 stick sweet butter, melted (for brushing)
1 egg, beaten (brushing) (or whole milk)
Castor or icing sugar (for dusting)
DIRECTIONS: In a medium bowl, combine yeast, sugar and lukewarm milk.
Sprinkle with flour and let proof (about 20 minutes). Blend all other
ingredients together, and then add yeast and remaining milk to form a soft
dough. Cover and let rise in a warm place until doubled in volume (45-60 min)
Remove dough from bowl and roll out onto floured surface to 2.2” thick. With a
pizza roll cutter, cut dough into 2.5” X 2.5” squares (or smaller if you prefer)
and let it rest for about 10 minutes. Place jam or preferred filling into a ziplock
bag so you can pipe it right onto the squares. Cut off plastic end and squeeze
out about 1 tablespoon’s worth onto each piece. Alternately you can use 2
spoons to fill each square. When complete, brush parchment sheet with melted
butter. Roll up the dough rolls and then place them rather snugly in rows onto a
parchment lined baking sheet.
When complete, generously brush rolls with melted butter so they won’t stick
together. Cover and let sweet rolls rise for another 30 minutes until almost
doubled in size. Finally, brush with beaten egg to create a light golden shiny
crust. Bake in a pre-heated at 350oF for 25-35 minutes or until golden.
Remove immediately from oven. Let rest for about 5 minutes – then flip out
onto a cutting board. Place sweet rolls onto a plate and dust immediately with
icing sugar and serve piping hot. For a special dessert –serve with hot vanilla
Devon custard below.
½ cup cream
¼ cup milk
1 vanilla bean
½ cup sugar
2 tbsp cornstarch
Bring milk, cream, sugar and vanilla bean to boil. Add starch. Whisk well sauce
thickens. Beat with a whisk for about 5 minutes. Serve hot over Bukta.
(Yield between 26-32 rolls)
Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients
and absolutely delightful.
Helen's Hungarian Heritage Recipes ™©2005
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