Apricot jam filled buns

by | Oct 30, 2020 | Breads, buns & biscuits

If you are a regular reader of my blog, you may know that I have already shared the recipe of lekváros bukta (a special one with plum butter and vanilla custard). Because I’m a huge fan of jam filled buns, I try every new recipe that gets in my way. This time I made the pastry according to a recipe I found in one of my old cookbooks.

These buns are not overly sweet, since the recipe only calls for 3 tablespoons of sugar (that’s why lekváros bukta is usually served with powdered sugar on top). The dough is fluffy and airy, surrounded by a nicely browned crust. I decided to fill the buns with apricot jam, but you can use any type of fruit butter or jam. These pull-apart style jam filled rolls can be served for breakfast with tea or coffee, or as a second course after a thick soup.

photos: zserbo.com


  • 600 g (~4 3/4 cups) flour
  • 300 ml (~1 1/4 cups) milk
  • 25 g (~3/4 oz) fresh yeast (2 1/2 tsp dry yeast)
  • 3 tbsp sugar
  • 1 egg
  • pinch of salt
  • 60 g (~1/4 cup) melted butter
  • apricot jam

For the brushing:

  • 40 g (~2 3/4 tbsp) melted butter
  • 1 egg

Dissolve yeast and 1 tablespoon of sugar in lukewarm milk.

Sift the flour in a bowl and combine with salt and sugar. Add one egg and the activated yeast, and knead until the dough starts to hold together. Pour in melted butter and keep on kneading until smooth and elastic. Cover the dough and let it double in size in a lukewarm place (approx. 50-60 minutes).

On a floured surface roll out the dough to a thickness of 1-1,5 cm / 1/2″. Cut it into 10×10 cm / 4×4″ squares. Place some apricot jam in the middle of each square. Roll them up and tuck in the ends. Place the buns in a greased baking pan seam side down with only a small gap between them. Brush melted butter on the buns, cover and let them rise for 30-40 minutes.

Preheat the oven to 180°C / 356°F. Beat one egg and brush the top of the buns. Bake them for 20-25 minutes or until nice and golden brown. Remove the buns from the oven and let them cool. Once lukewarm, pull apart the buns and feel free to dust them with some icing sugar.

Support my work

If you're enjoying this collection of Hungarian recipes, please, consider supporting my work by making a one-time payment.

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest