Hajtovány is a popular savoury pastry made in many regions of Hungary. It has a simple yeasted dough that is filled with a butter-egg-cheese mixture (sometimes smoked ham is added too). I used Edam cheese in my cheese buns, but you can choose any other type of semi-hard cheeses like Cheddar, Colby, Gouda, and so on. Minimum effort, maximum pleasure.
For the dough:
- 1 kg (~8 cups) flour
- 500 ml (~2 cups + 2 tbsp) milk
- 60 g fresh yeast (6 tsp dry yeast)
- 1/2 tsp sugar
- 2 egg yolks
- 100 ml (~1/3 cup + 2 tbsp) oil
- 1 tbsp salt
For the filling:
- 200 g (~7 oz) butter
- 1 tsp salt
- 1 egg
- 250 g (~8 3/4 oz) grated cheese
- 1 egg for the egg wash
Dissolve yeast and sugar in lukewarm milk.
In a mixing bowl combine flour and salt, then add egg yolks, oil and activated yeast, and knead into a smooth dough. Cover and let it rise for 50-60 minutes.
Meanwhile make the filling. Soften the butter, add salt and egg, and mix together. Add grated cheese to the butter and mix until well combined.
After the dough has risen, punch down and on a floured surface divide it in half. Roll out the first dough ball into a thin oblong. Spread half of the filling on the dough evenly, roll it up and cut into 4-5 cm / 2 inch pieces. Place the buns on a baking sheet lined with parchment paper. Repeat the process with the remaining piece of dough.
Cover the buns and allow them to rest for 30 minutes. Preheat the oven to 210°C / 410°F.
Brush the buns with beaten egg and bake them for 16-18 minutes or until golden brown.