Bukta are baked desserts which can be filled with a variety of ingredients, such as túró and ground walnuts, but the most popular filling is jam.
Ingredients:
For the leaven:
1 tablespoon flour
30 grams fresh yeast
1 tablespoon powdered sugar
100 milliliters milk
For the dough:
500 grams flour
2 tablespoon powdered sugar
A little milk
40 grams butter or margarine
3 egg yolks
A pinch of salt
For the filling:
300 grams jam (preferably hard and dry)
On the dough:
100 grams fat
Method:
To a little lukewarm milk, add the crushed yeast, 1 tablespoon of flour and the powdered sugar, then cover it and leave to rise at a lukewarm place. Sift the flour into a deep bowl, make a hole in the middle, pour the risen yeast into it, then the egg yolks, the powdered sugar, salt and enough lukewarm milk to make a medium-hard dough. Then add the butter, shape the dough into a ball, and place it into a floured bowl. Sift some flour on top of the dough, cover the bowl and allow to rise to double its size.
Roll out the dough on a floured surface to 5 millimeters thick, cut it into 50×80-millimeter rectangles and set aside for 15 minutes. Cut the jam into as many long pieces as the number of dough pieces. Place a piece of jam onto each of the rectangles, and roll up the dough. Spread the dough with melted fat and place them into a greased pan, not too close to each other. Let them rise for another half an hour, then bake in a pre-heated, steamy oven on medium heat.
