The Hungarian sweet rolls are called “bukta.” “Lekváros bukta” means the sweet rolls are filled with jam. They are best with plum or apricot jam.
The dough is easy to make if it’s not gluten free. In Hungarian cuisine we use a lot of eggs, sour cream and milk, so sometimes it’s hard to replace it with vegan versions. I like to use boxed egg substitutes when making more difficult dishes because it makes my work easier but you can use your choice of substitute, of course. This soft, airy, lightly chewy and buttery rolls will satisfy all your cravings.
Hungarian Lekváros Bukta (Vegan Sweet Rolls Filled With Jam)
- 2 package active dry yeast
- 1/2+1/2 cup almond milk
- 2 ts sugar
- 5 cups all-purpose flour
- to replace 4 egg yolk vegan egg yolk substitute (like Egg beaters)
- 1 1/2 ts vanilla extract
- 1 cup vegan sour cream
- 30 g vegan butter or margarine
- 3 cups apricot jam
- 1/2 ts salt
To proof the yiest:
In a small bowl or cup, combine yeast with 1/2 cup lukewarm almond milk and sugar, mix with a fork. Let proof until bubbly.
To make the dough:
In a large mixing bowl mix together flour, your egg yolk substitute, vegan sour cream, vanilla, and salt. Add 4 cups flour and mix. The dough has to be pretty crumbly. Add the yeast mixture and remaining 1/2 cup almond milk, and mix until well incorporated. If necessary, add up to 1 additional cup flour to achieve a smooth, but sticky dough. Scrape down sides of the bowl, cover with greased plastic wrap and let rise until it becomes double size.
Turn the dough out onto lightly floured surface. Roll to 1/2-inch thick. Cut the dough into 5×8 cm squares (you can cut larger squares, if desired). Let rest, covered, 10 minutes while you prepare the baking pans. Line two pans with parchment paper (don’t skip this step), then butter the parchment paper.
Place about 1 tablespoon of filling of choice on each square of dough. Roll it up, enclosing the jam completely. Place the rolls on the parchment paper, seam side down, into prepared pans, brushing tops and sides of rolls with melted margarine or vegan butter. You want the rolls to be fairly close together so they grow together.
Cover the rolls with greased plastic and allow to rise until they double the size. Heat oven to 180 Celsius. Bake for about 25-35 minutes or until golden. Remove immediately from oven. Let rest 5 minutes, then flip them out onto a cutting board.
If you have a very sweet tooth then you can sprinkle powdered sugar on top, as our grandmothers would do it. That is just way too sweet for me, so I always skip that step. 🙂
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Photo: Imola Toth