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Soft yeast buns filled with jam and dusted with powdered sugar, served on a tray.
Jam-Filled Buns Recipe – Classic Hungarian Pastry

Sweet Jam-Filled Buns (Bukta)

Author: Flavelo
Recipes Cakes and Desserts
The soul of this dough lies in the yeast: during the rise, millions of tiny bubbles work to make the inside of these buns cloudy-soft. The combination of fluffy dough and thick jam brings back memories of childhood snacks. The secret to a perfect batch is patience—give it time to rise.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl (for proofing)
  • Rolling pin
  • Baking pan (9x13 inch)
  • Kitchen towel

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Bloom the yeast in the lukewarm milk with a pinch of sugar.

Tip: The yeast 'wakes up' and starts feeding on the sugar, creating foam. If it bubbles up, it's active.
2 ✓

Knead the flour, remaining sugar, salt, egg, melted butter, vanilla, and the yeast mixture together.

Tip: Kneading develops gluten, which gives the dough elasticity and helps it hold the air bubbles.
3 ✓

Cover and let rise in a warm place for about 1 hour, until doubled in size.

Tip: Drafts are the enemy of yeast dough. Covering prevents drying, and warmth speeds up the yeast's work.
4 ✓

Roll out the dough, cut into rectangles, fill with jam, and roll them up. Place them snugly in a baking pan.

Tip: Placing them close together forces the buns to rise upward during baking, keeping the sides soft.
5 ✓

Brush the tops with a little milk and bake at 350°F (180°C) for 20-25 minutes.

Tip: The sugars and proteins in the milk caramelize in the hot oven, giving the pastry a beautiful shine and color.

Recipe FAQ

Why didn't the dough rise?
The milk might have been too hot (killing the yeast) or the room was too cold. Yeast loves a lukewarm environment around 75-85°F.
Why did the jam leak out?
The jam was too runny, or the dough wasn't sealed tightly enough. Use a thick, oven-safe fruit preserve.

Ingredients

  • 1 lb All-Purpose Flour
  • 1 cup Whole Milk (lukewarm)
  • 1/4 cup Sugar
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1/4 cup Unsalted Butter (melted)
  • 1 large Egg
  • 1 pinch Salt
  • 3/4 cup Thick Fruit Jam (e.g., Apricot or Plum)
  • 1 tsp Vanilla Extract