Skip navigation

Dukátové buchtičky with vanilla cream

2 SERVINGS
Under an hour

Buy all ingredients right below the recipe

DOUGH

  • 14 g fresh yeast (⅓ cube)
  • 100 g granulated sugar (merged)
  • 170 ml lukewarm milk
  • 100 g butter (merged)
  • 330 g plain flour
  • 1 egg
  • pinch of salt

FOR SPREADING

  • 1 tablespoon tuzemáku
  • 3 tablespoons melted lard

VANILLA CREAM

  • 110 g egg yolks
  • 1 vanilla bean
  • 500 ml cream, min. 31% (merged)

METHOD FOR DUKÁTOVÉ BUCHTIČKY

  • 1
    Crumble the yeast into a bowl, add 1 teaspoon of sugar, 2 tablespoons of lukewarm milk, and let it rise for 10 minutes at room temperature to form a leaven.
  • 2
    Lightly heat the remaining milk in a saucepan and let the butter melt in it.
  • 3
    Pour the plain flour into a bowl, add a pinch of salt, the rest of the sugar, egg, pour in the milk with butter and the leaven. Knead into a smooth dough, dust with flour, and let it rise for 1 hour in a warm place until the dough at least doubles in volume.
  • 4
    Preheat the oven to 160 ºC. Grease a baking dish with some of the melted lard.
  • 5
    From the risen dough, roll out a 3 cm diameter cylinder on a floured surface and cut it into equally sized pieces, from which you then form balls in your palms.
  • 6
    Place the balls side by side in the greased baking dish. Grease each one thoroughly on all sides with melted lard. Place the baking dish into the preheated oven and bake for 20 minutes until golden brown.
  • 7
    Melt the butter in a saucepan, add tuzemák, and brush the baked buchtičky with the still hot mixture.

METHOD FOR VANILLA CREAM

  • 1
    In a larger bowl, whisk the egg yolks with sugar until foamy. Cut the vanilla bean lengthwise in half and scrape out the seeds. Place the seeds, the split bean, and cream into a saucepan and bring to a boil over medium heat. While constantly whisking, slowly pour the hot cream in parts into the egg yolk mixture. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a whisk, until it reaches the desired consistency.
  • 2
    Once the cream thickens, immediately remove the saucepan from the heat and strain it through a sieve into a clean container. The cream will thicken further as it cools – stir it several times to keep it smooth.
Tip
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.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef

DOUGH

FOR SPREADING

VANILLA CREAM