Hungarian Lekváros Batyu

Sweet Hungarian Jam-Filled Pouches

Makes: 12 pastries

Dough

• 4 cups (500 g) all-purpose flour
• 2¼ tsp (1 packet) active dry yeast
• ½ cup (100 g) granulated sugar
• ¾ cup (180 ml) warm milk
• 2 large egg yolks
• ½ cup (115 g) unsalted butter, melted and cooled
• ½ tsp salt
• 1 tsp vanilla
• Zest of ½ lemon

Filling

Use a very thick filling so it doesn’t leak:

• 1 cup thick Hungarian plum lekvár, apricot jam, or prune butter
• OR poppy-seed filling, if preferred

For brushing

• 1 egg, beaten
• 1 tbsp milk

To finish

• Powdered sugar

Instructions

1. Activate the yeast.
   Stir the warm milk, 1 tablespoon of the sugar, and yeast together. Let sit for 5–10 minutes until foamy.
2. Make the dough.
   Mix flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, melted butter, vanilla, and lemon zest. Knead for 8–10 minutes, until smooth and elastic.
3. First rise.
   Place in a lightly buttered bowl, cover, and let rise in a warm place for 60–90 minutes, until doubled.
4. Roll and cut.
   Roll the dough about ⅛ inch thick. Cut into approximately 4½-inch squares.
5. Fill.
   Put about 1 tablespoon of thick lekvár in the center of each square. Don’t overfill.
6. Make the batyu.
   Bring the four corners toward the center and pinch them together firmly. You can also overlap the corners slightly so the filling is enclosed.
7. Second rise.
   Place on a parchment-lined baking sheet, cover loosely, and let rise 25–35 minutes.
8. Brush.
   Mix the beaten egg with milk and gently brush the tops.
9. Bake.
   Bake at 350°F (175°C) for approximately 18–23 minutes, until beautifully golden brown.
10. Finish.
    Cool for 10 minutes and generously dust with powdered sugar.

⭐ For the pastries in your picture

For that soft, rich, bakery-style Hungarian dough, I’d use plum lekvár rather than ordinary jam. Hungarian lekvár is much thicker, so it stays inside the pastry instead of running out during baking.