If you want a typical Czech sweet treat, go for „dukátové buchtičky s vanilkovým krémem“. Just a single bite, and you’ll know why are they a favorite between Czechs!
What Are „Dukátové Buchtičky“
They’re a miniaturized version of buns, served with warm sweet vanilla sauce.
The vanilla sauce or cream is sometimes called „šodó“, and its ingredients include yolks, vanilla and heavy cream.
The buns aren’t filled with anything, and are baked in an oven.
What Does „Dukátové“ in the Name Mean?
Buchtičky are small leavened buns, which gain a flat and oval shape when baked.
They’re yellow due to the yolk in the dough, and they resemble a Czech ducat (a form of currency) from the 14. Century.
How to Serve Buchtičky s Krémem?
Buchtičky s krémem are served as a main course. Sweet meals are eaten fairly regularly as main courses in the Czech Republic.
Buchtičky are served warm, covered in warm vanilla sauce.
Especially children love them. As such, buchtičky are usually served in school canteens, being one of the most popular foods in there!
Yeasted Dough for Dukátové Buchtičky
Dukátové buchtičky are made according to the classic recipe by Roman Vaněk, whose cookbooks are one of the biggest bestsellers in the Czech Republic.
You need 2 1/4 cups (330 g) of flour for buchtičky, and they fit into a smaller tray about 10×12 inches (25×30 cm) in size.
Buchtičky are prepared from leavened dough. The dough is raised like any else, needing time and warmth to double its mass. It takes an hour to do so.
The dough isn’t that tough and it contains a lot of fat. It must be kneaded thoroughly by hands or kitchen robot with knead hooks.
Take small pieces from leavened dough, roll them in between your hands and lay them on greased baking tray. Grease each buchtička with melted butter mixed with rum.
What would the buchtičky be without vanilla sauce!
You’ll need 6 egg yolks and 2 cups (500 ml) of heavy cream.
- Whip the yolks together with granulated sugar and vanilla essence and slowly add the hot heavy cream to the egg mixture.
- Warm up the sauce on a low temperature for a while, stir all the time, so there are no lumps.
- Then, just sieve the vanilla sauce into a clean bowl, and mix it a few times when it cools down.
- Vanilla sauce will thicken while cooling down.
A quicker version has this sauce completely replaced by vanilla pudding made from cornstarch.
Dukátové buchtičky – Czech sweet yeasted buns with vanilla sauce
- 1 tsp dry active yeast or 14 g fresh yeast
- 1/2 cup (100 g) granulated sugar
- 2/3 cup (170 ml) milk lukewarm
- 1 stick (100 g) butter
- 2 1/4 (330 g) all purpose flour
- 1 egg yolk
- pinch of salt
- 6 egg yolks
- 1/2 cup (100 g) granulated sugar
- 2 cup (500 ml) heavy cream
- vanilla essence
- 2 Tbsp butter melted
- 1 Tbsp rum
- butter to grease a baking dish
- Put into a small bowl the yeast, add a teaspoon of granulated sugar and pour over with 2 tablespoons of warm milk. Mix together and let it rest for 10 minutes.
- Melt the butter in warm milk.
- Add flour, a pinch of salt, eggs, sugar and warm milk with butter into a bowl.
- Add yeast and knead out smooth dough and let it leaven for an hour.
- Grease a baking tray about 10×12 inches in size with butter.
- Take even pieces from the kneaded dough, roll them between your hands and lay on the greased baking tray.
- Grease each bun with melted butter with rum mixed in.
- Bake in a preheated oven (320 °F – 160 °C) for 20-30 minutes.
- Once the buns turn gold, take them out of the oven and let them cool down.
- Separate yolks and egg whites (you’ll need only yolks). Whip the yolks with sugar and vanilla.
- Boil the whipping cream in a pot and mix it in the egg mix carefully.
- Pour the mix back to the pot and warm it up on low temperature until the sauce thickens.
- Sieve the cream into a clean bowl, let it cool down, stir occasionally.
- Lay the buchtičky on a plate and pour over the vanilla sauce.