Dukátové buchtičky with vanilla cream

The dough for the buchtičky needs to be thoroughly worked – you need to lighten it with a wooden spoon to incorporate air. After a while, the dough will start to peel away from the sides of the bowl. It's ready when it's beautifully smooth and non-sticky. Every flour is different in dryness and how much liquid it absorbs. If the dough is too dense, add a little more milk. The smaller the balls you form, the prettier the buchtičky will be. Thoroughly grease each buchtička with melted lard on all sides – this way they won't stick together and will remain beautifully moist. Use real vanilla. Cut the vanilla bean lengthwise with a sharp knife; inside is the pulp, which you scrape off with a knife on a cutting board and add to the cream. You can also add the remaining bean, which you then remove. The cream will be more fragrant. The cream will start to thicken quickly, you must stir it constantly to prevent lumps from forming. Brush the baked buchtičky with a warm mixture of melted butter and tuzemský rum. The buchtičky will smell wonderful and remain moist. You can also replace the lard for greasing the baking dish and buchtičky with butter. If you're short on time, you can prepare a quicker version of buchtičky - place the prepared dough into a greased baking dish and cut it into a grid with a knife. Let the dough rise and then bake. After baking, cut the buchtičky with a knife or tear them by hand.