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. HUNGARIAN SWEET BUN Dough: 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 Filling: 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.