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

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.

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.

Preheat the oven to 160 °C.