When the Jekmáros bukta is served, someone always declares that he only wants "a little bit". Soft dough, thick jam, powdered sugar cloud. The escape attempt of the jam only succeeds if it is closed incorrectly. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Knead a shiny, soft dough and let it double in size. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll out into a rectangle, cut into 16 parts, put a little jam on each. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Close tightly, arrange in a buttered baking pan, then leave to rise for another 25 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 180 °C until golden; serve lukewarm with powdered sugar. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Use a baking-proof, thick jam, and place the fold down in the pan.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.