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They look like little breads. The best known bukta is filled with jam, these are called lekváros bukta. My grandma always made some kakaós bukta for us; you guessed it, these were filled with cocoa. The funny thing about bukta the cocoa ones always disappeared. So quite often all that we had was the jam filled kind. I remember eating the bukta around the jam. But I wasn’t the only kid to desecrate grandma’s bukta. By evening a tray of bukta could look as if an army of rodents have been through it. I couldn’t figure out why she insisted putting jam in half of them anyway. I am the grandmother now and I make my bukta with a cocoa filling. Is there anything better than coming home from school to a tray of warm bukta? This recipe makes 12 buktas in a square baking pan. If doubled, make 24 buktas and bake them in a rectangular pan.

2-1/3 cups bread flour
1/3 cup butter, room temperature
1/4 cup sugar
1 pkg. vanilla sugar
1/8 tsp salt
2-1/2 tsp instant dry yeast
3/4 cup milk, lukewarm
1 egg
2 Tbsp melted butter

1/4 cup butter, room temperature
4 Tbsp sugar
3 Tbsp cocoa, sifted

• In a large bowl, combine bread flour with soft butter.
• Add the sugar, vanilla sugar, salt and the instant dry yeast.
• In a small bowl whisk together the milk and the egg.
• Add the milk mixture to the dry ingredients.
• Combine to make soft dough.
• Turn the dough onto a lightly floured kneading surface.
• Knead for a few minutes.
• Place the dough into bowl and sprinkle flour on the top.
• Cover with a clean kitchen towel and let it rise in a warm, draft free place until doubled.
• Punch down and roll the dough out to half an inch thickness.
• Cut into twelve squares.
Prepare the filling next.
• In a small bowl whip 1/4 cup of butter with the sugar.
• Add the cocoa and stir to combine.
• Divide the cocoa filling between the twelve dough squares.
• Pinch together two opposite ends and then roll up the dough to encasing the cocoa filling.
• Line a small square pan with parchment paper.
• Spray with cooking spay and arrange the twelve rolls in the pan slightly touching.
• Brush the tops with melted butter and let the buktas rise until doubled in size.
• Bake the risen buktas in 350F oven for 35 minutes or until golden brown.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!