Plum jam filled buns with vanilla custard / Lekváros bukta

by | Apr 10, 2015 | Breads, buns & biscuits

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.

Plum jam filled buns
Plum jam filled buns with vanilla custard – photo:
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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.

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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