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Lupačky: Slovak plum butter-filled yeast pastries
Yeast dough with milk, eggs, and oil is cut into rectangles, filled with plum butter, folded, and baked until golden. Makes about 40.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 25 min
- Temperature
- 200 °C (400 °F)
- Servings
- About 40 pastries
- Difficulty
- Medium
- Cuisine
- Slovak
Lupačky are small filled yeast pastries: dough made with a kilogram of semi-coarse wheat flour, lukewarm milk, yeast, eggs, and oil is rolled out, cut into rectangles, filled with thick plum jam, and folded in half. The edges are pressed firmly together to keep the filling from leaking out, then the pastries are brushed with egg and baked at 200 °C (400 °F) until golden. You can also use another filling of your choice.
Ingredients
Yeast dough
Filling and egg wash
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Instructions
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Activate the yeast
Crumble the yeast into the lukewarm milk, add 1 tbsp of the sugar, and let stand until the yeast becomes foamy.
Make the dough
Add the yeast mixture, remaining sugar, salt, eggs, vanilla sugar, baking powder, and oil to the sifted flour. Knead until smooth. Cover and let rise in a warm place for about 1 hour.
Fill the pastries
Roll out the risen dough and cut it into rectangles. Place a teaspoon of plum butter on each rectangle, fold the dough in half, and press the edges firmly together to keep the filling from leaking out.
Bake
Arrange the pastries on a greased baking sheet, brush with beaten egg, and bake in an oven preheated to 200 °C (400 °F) for 20–30 minutes, until golden.
Tip: Place the plum butter in the center, away from the edges, or it will leak out during baking. Leave space between the pastries on the baking sheet, as they will expand in the oven.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 173 kcal
- Protein
- 3.8 g
- Carbohydrates
- 27 g
- of which sugars
- 5.8 g
- Fat
- 5.6 g
- of which saturates
- 0.8 g
- Fiber
- 0.8 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kysnuté lupačky plnené slivkovým lekvárom
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