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.

Apricot jam filled buns
Apricot jam filled buns – photo: zserbo.com
Apricot jam filled buns – photo: zserbo.com
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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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

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.

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