Lekváros bukta

Bukta or Buchteln are sweet dumplings made of yeast dough and filled with lekvár (=jam). Last time I ate bukta when I was 12. I bought it often in the school for breakfast. I remember, it was end of the summer holiday, so I had to get my school bag out of the locker. I had the habit that I didn't pack out my bag on the last day of school, but left it for the last day of the holiday. That way I always found a bunch of surprises, once even a half bukta. Yesterday I baked my first bukta ever, using a recipe by Johann Lafer. Mmm...I can tell you that there was no left over today morning!


Ingredients:
60 ml milk, lukewarm
250 g flour
45 g sugar
20 g fresh yeast
2 egg yolks
2 eggs
1 pinch of salt
zest of 1 orange
60 g butter, room temperature
150 g jam
30 g melted butter

Whisk milk, 30 g flour, 20 g sugar and yeast and let it raise until double its size. Add the resf ot the flour, yolks, eggs, rest of the sugar, salt, orange zest and room temperature butter. Knead a smooth dough and let it raise until double its size. Roll out dough about 1/2 cm thick and cut out circles of 6 cm diameter. Fiil each with one teaspoon of jam (i used apricot and sour cherry) and form a dumpling. Place dumplings in a buttered form and let it raise for another 30 minutes and smear melted butter over them. Bake for 30-40 minutes on 180°C.