Lekváros bukta

01 / О БЛЮДЕ

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Исходное описание на английском языке. Русский перевод ещё не добавлен.

Lekváros bukta is a sweet yeast bun filled with thick fruit preserve, most characteristically plum lekvár. The buns are arranged closely together in a baking dish, so they rise and bake into one connected batch, leaving their sides particularly soft when pulled apart. Bukta belongs to a wider Central European family of filled yeast pastries that includes Czech buchty and Austrian Buchteln. These closely related buns spread across the former Habsburg lands by the 19th century, but the exact origin of lekváros bukta cannot be traced to a single town or date. In Hungary, the pastry became firmly associated with home baking and with the country’s long tradition of preserving fruit as lekvár. The dough is made from wheat flour, milk, yeast, sugar, eggs or egg yolks, butter, and a little salt. Fresh yeast is traditionally dissolved in lukewarm milk with a small amount of sugar before being mixed with the other ingredients. The dough is kneaded until smooth and elastic, then left in a warm place until it has roughly doubled in volume. After rising, the dough is rolled out and cut into squares or rectangles. A spoonful of thick lekvár is placed near the center of each piece. Plum lekvár, or szilvalekvár, suits the pastry particularly well because its dense consistency keeps it inside the bun during baking without running out. The dough is folded around the preserve and sealed carefully. Each bun is brushed with melted butter, including the sides, before being placed seam-side down in a buttered baking dish. The buns are positioned close together rather than spaced apart. They are allowed to rise again briefly before baking. In the oven, the individual buns expand against one another and form a single connected batch with golden tops and pale, tender sides. The butter between them keeps them from sticking too firmly, so they separate easily after baking. A well-made lekváros bukta should have a light, soft, slightly buttery crumb surrounding a concentrated fruit filling. Once baked, the buns are usually allowed to cool slightly and then dusted generously with powdered sugar. They are commonly eaten warm or at room temperature as a sweet breakfast, afternoon pastry, or simple dessert. Although related forms of bukta use other fillings, the classic lekváros version is defined by its thick fruit preserve. Plum remains the filling most closely associated with the dish, reflecting the importance of szilvalekvár, traditionally made by slowly cooking ripe plums into a very thick, dark preserve, sometimes without any added sugar.