Homemade Bukta with three fillings (plum jam, cottage cheese, and poppy seed)

Steps

• 1
  Divide the milk into two pots and warm both to lukewarm. In one, melt 50 g of butter, and in the other, add a teaspoon of sugar, crumble in the yeast, and let it activate.
• 2
  Sift the flour into a bowl, add the salt and the remaining sugar, then mix. Add the eggs, the milk with butter, and the activated yeast. Knead into a smooth dough, sprinkle the top with a little flour, and let it rise in a warm place for about 1 hour until it doubles in size.
• 3
  Preheat the oven to 160 °C.
• 4
  On a floured surface, roll out the risen dough to 1 cm thick and cut out circles with a glass. Place a teaspoon of filling in the center of each circle, fold over the edges, and press them tightly with your fingers. Form into a ball in your palm, then place it seam-side down on a floured surface.
• 5
  Grease a baking tray with melted lard and arrange the buktas side by side. Thoroughly brush each bukta with lard on all sides, then brush their tops as well. Bake in the preheated oven for 50-60 minutes until golden brown.
• 6
  Melt the remaining butter with the rum in a small pot, and as soon as you take the tray out of the oven, brush the still hot buktas with it. Sprinkle with powdered sugar when serving.
• 7
  Poppy seed filling: Place all ingredients in a pot, bring to a boil, then simmer on low heat, stirring frequently, until thickened. Let it cool completely.
• 8
  Cottage cheese filling: Mix the cottage cheese until smooth with the egg yolk, sugar, and soaked raisins.
• 9
  Plum jam filling: Mix the plum jam until smooth with the rum.