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

  1. Cooking the dough. To do this, slightly heat the milk (to about 38 degrees).
  2. Dissolve sugar and salt in milk. Mix thoroughly.
  3. Sift the flour.
  4. Pour yeast into the flour and mix.
  5. We make a hole in the flour mixture.
  6. Pour in the milk mixture.
  7. Add vegetable oil and eggs.
  8. Knead a soft, very sticky dough in a bowl.
  9. 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.
  10. Grease hands and a bowl with vegetable oil. We collect the dough into a bun and put it in a bowl.
  11. Cover the bowl with cling film and leave for 30-40 minutes.
  12. To prepare the cream, dilute the starch in 150 ml of cream. Mix thoroughly.
  13. Add sugar and vanilla sugar to the rest of the cream. Stirring constantly, bring the cream to a boil.
  14. 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.)
  15. Pour the cream into another bowl and let it cool completely.
  16. The dough has doubled in volume.
  17. We spread it on the desktop and divide it into 8 parts.
  18. Lightly dusting your hands with flour, roll each part into a tourniquet with a diameter of about 1.5 cm.
  19. Cover the baking sheet with parchment paper.
    We spread the dough harnesses on a baking sheet.
  20. With a sharp knife or pizza knife, cut the bundles into pieces of 1.5-2 cm.
  21. Lubricate the buns with vegetable oil.
  22. 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.
  23. Combine butter and honey for greasing buns.
  24. Warm up over low heat or in the microwave. Stir until smooth.
  25. Lubricate the hot buns with the honey mixture.
  26. Serve ducat buns with a generous amount of prepared vanilla cream.

Bon Appetit!

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