Plum jam filled buns with vanilla custard / Lekváros bukta
These sweet plum jam filled buns are one of the oldest Hungarian bakery products, their Hungarian name is lekváros bukta. The classic bukta is generally filled with plum jam, rarely with apricot jam, it’s bigger than what you can see on the picture below, roll shaped and served only with powdered sugar sprinkled on it.
The traditional plum jam is made from completely ripe and healthy fruits, cooked in a big cauldron, depending on the quantity it takes 6-12 hours. The jam’s colour is shiny black and, what’s the most important, it doesn’t contain sugar and any artificial additives. Its state of matter is solid, heat doesn’t have an effect on it, the jam doesn’t melt away during baking or cooking.
In this case I left the beaten track, and I gave the recipe a twist by serving the buns with vanilla custard. I learnt this version from Magyar Konyha (a Hungarian recipe magazine), and though I had my doubts about it, it turned out that plum jam and custard are the best pairing on Earth. Taste them and you will agree with me.
For the dough:
- 20 g fresh yeast (2 tsp dry yeast)
- 300 ml (~1 1/4 cups) milk, lukewarm
- 500 g (~4 cups) flour
- 50 g (~1/4 cup) sugar
- 2 egg yolks
- pinch of salt
- 60 g (~1/4 cup) butter, melted
For the filling:
- 250-300 g (~1 – 1 1/4 cups) plum jam
For brushing the buns and greasing the pan:
- 40 g (~2 1/2 tbsp) melted butter
For the custard:
- 500 ml (~2 cups) milk
- seeds of a half vanilla bean
- 2 tbsp sugar
- 1 tbsp corn starch
- 2 egg yolks
- 1 tbsp rum
Combine yeast with 1 teaspoon of sugar, 100 ml of lukewarm milk and 2 tablespoon of flour, and in a warm place let it rise.
Place egg yolks, sugar and salt in a bowl, and whisk them until the mixture becomes significantly lighter in color. Sift the flour into the egg yolk mixture, then add the activated yeast. Start to knead using a hand mixer. When the dough is well combined, and a smooth ball starts to form, add melted butter and continue kneading until butter is fully incorporated and the dough is smooth and pliant. Cover the bowl and let the dough rise for an hour.
Turn out the dough onto a floured pastry board, knead it again, then roll it out to a 1 cm thick rectangle. Cut into 6×6 cm squares and spoon plum jam over them. Form balls and put them in a greased pan close to each other. Brush melted butter over tops and let the buns rise for 30 minutes.
Preheat the oven to 200 °C and bake the buns for 15-20 minutes, until golden brown.
In the mean time make the custard. Combine egg yolks, vanilla seeds, sugar, corn starch and rum, then gradually add milk to avoid getting any lumps. Cook over medium heat until it thickens.
Spoon custard on a plate and place 1 or two buns in it. Serve slightly warm.