Ducat Buns with Vanilla Cream
by Editorial Staff
Ducat buns, or “ducat buns” (Czech. Dukátové buchtičky), are classics of Czech cuisine. Very small, tiny yeast dough buns – soft and airy – are poured with cream (or milk and cream) custard when serving. Try it!
Servings: 6
Cook: 2 hours
Ingredients
For the dough:
- Milk – 100 ml
- Eggs – 2 pcs.
- Vegetable oil – 50 ml + for working with dough
- Sugar – 50 g
- Dry fast-acting yeast – 7 g
- Flour – 300 g (2 cups, 250 ml)
- Salt – 1 pinch
For the cream:
- Cream 22% – 1 l
- (or 700 ml milk and 300 ml cream 33%)
- Corn starch – 40 g
- (or 40 g dry vanilla pudding)
- Sugar – 120 g
- Vanilla sugar – 20 g
- Rum (optional) – 30 g
To grease buns:
- Butter – 40 g
- Honey – 50 g
Directions
- Cooking the dough. To do this, slightly heat the milk (to about 38 degrees).
- Dissolve sugar and salt in milk. Mix thoroughly.
- Sift the flour.
- Pour yeast into the flour and mix.
- We make a hole in the flour mixture.
- Pour in the milk mixture.
- Add vegetable oil and eggs.
- Knead a soft, very sticky dough in a bowl.
- We spread the dough on the table without flour and knead it thoroughly by hand for 8-10 minutes. Kneading, raising the dough high above the table, forming a “hood”. We do not add flour.
- Grease hands and a bowl with vegetable oil. We collect the dough into a bun and put it in a bowl.
- Cover the bowl with cling film and leave for 30-40 minutes.
- To prepare the cream, dilute the starch in 150 ml of cream. Mix thoroughly.
- Add sugar and vanilla sugar to the rest of the cream. Stirring constantly, bring the cream to a boil.
- Mix the cream with starch again and pour it into the boiling cream in a thin stream, stirring constantly.
Cook the cream, stirring occasionally, for another 2 minutes over low heat.
(Add rum if desired.) - Pour the cream into another bowl and let it cool completely.
- The dough has doubled in volume.
- We spread it on the desktop and divide it into 8 parts.
- Lightly dusting your hands with flour, roll each part into a tourniquet with a diameter of about 1.5 cm.
- Cover the baking sheet with parchment paper.
We spread the dough harnesses on a baking sheet. - With a sharp knife or pizza knife, cut the bundles into pieces of 1.5-2 cm.
- Lubricate the buns with vegetable oil.
- Cover the buns with foil and leave for another 40 minutes. Preheat the oven to 180 ° C 15 minutes before the end of the proofing.
Place the buns in the oven and bake for 12-15 minutes. - Combine butter and honey for greasing buns.
- Warm up over low heat or in the microwave. Stir until smooth.
- Lubricate the hot buns with the honey mixture.
- Serve ducat buns with a generous amount of prepared vanilla cream.
Bon Appetit!
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