Little buns with Vanilla Pudding (translated to “Buchticky s kremem” or “Buchticky se šodo) are one of the most popular Czech and Slovak sweet meals. Delicious and soft mini buns generously covered with delicious vanilla pudding. In the Czech and Slovak Republics, it is common to have one sweet lunch...
Read more... a week, and both cuisines offer dishes that would remain more of a dessert in the U.S. but are served in cafeterias, restaurants, and in homes as a meal in the Republics.
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Tom Founder
¼ cup of lukewarm milk
1 TSP of confectioners’ sugar
2 TSP of active dry yeasts
¼ cup of bread flour
Thoroughly stir with a whisk until fully combined (about 1 – 2 minutes).
Cover with plastic wrap or plate.
Set aside until it doubles in volume (about 20 – 30 minutes).
1 egg
½ cup of granulated sugar
Whisk on high speed until fully incorporated and a creamy texture is reached (about 2 minutes).
½ stick of very soft butter
Whisk on high speed until fully incorporated—the butter is fully incorporated, and a creamy texture is reached again (about 2- 4 minutes).
Leaven prepared in step 1
Whisk on high speed until fully incorporated.
2 cups of bread flour
¼ TSP of salt
½ TSP of vanilla extract
¼ cup of lukewarm milk
Knead on slow speed until all ingredients are partially combined.
Note:
The final dough is slightly sticky and can partially stick to the bottom of the bowl. Use a bowl scraper to release it from the hook and the bottom of the bowl.
Remove the mixing bowl from the mixer and cover with plastic wrap or a plate.
Let it rise in a warm place until it has about doubled in size – it doesn’t need to be exactly doubled (about 2 – 3 hours).
Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a small mixing bowl.
Note:
Separate the dough into a few large pieces.
Roll each piece into ½ – ¾” strings.
Cut strings into ½ to ¾” long segments.
Important:
Make sure that the buchticky are touching each other, but do not press them as close as possible. They will expand in further proofing and baking and grow to the height and width, which will create nicely connected buchticky (little buns) that we will separate before plating and serving.
When all done, brush with about half of the brushing mixture (the other half will be used right before baking).
Let the formed buchticky proof in a warm place for about 30 minutes.
Set oven to 350°F.
Gently brush all the buchticky with the brushing mixture again.
Bake in a preheated oven until they turn golden (about 15 – 20 minutes).
Remove from the oven and let partially cool before serving (just enough to be able to touch them with your hand).
1 ¼ cup of milk (part of the total amount.
Bring to a simmer (light boil) with occasional stirring.
½ cup of milk (the remaining amount)
2 egg yolks
½ cup of confectioners’ sugar
¼ cup of all-purpose flour
Thoroughly stir with a whisk until fully combined (about 30 seconds to 1 minute).
When the milk reaches a light simmer, lower the heat to medium and let the mixture from the mixing bowl slowly drizzle into the milk while vigorously stirring.
Then cook with constant stirring until it thickens to a thick pudding texture (about 30 seconds to 1 minute).
1 TSP of Vanilla Extract
Stir until it gets fully incorporated.
Tip:
If the Buchticky has cooled, you can reheat it in the microwave shortly. The same can be done for leftovers (store the Buchticky and cream separately).
Pour vanilla pudding over buchticky on the plates (be generous)!
Prepare to be swept away on a delicious journey to the heart of Czech and Slovak cuisine! Today, we’re diving headfirst into a beloved classic: Little Buns with Vanilla Pudding (Buchticky s Krémem). This isn’t just any dessert; it’s a culinary tradition, a nostalgic favorite, and a guaranteed way to satisfy your sweet cravings.
Imagine sinking your teeth into a cloud of fluffy, golden-brown buns, each one generously bathed in a velvety smooth vanilla pudding. It’s the kind of dish that transports you back to childhood, evoking memories of warm kitchens and happy gatherings. In the Czech and Slovak Republics, these delightful buns aren’t confined to the dessert table. Oh no, they’re often enjoyed as a sweet main course, a delightful departure from the ordinary.
Why You Need These Little Buns in Your Life:
Let’s Gather Our Tools:
Before we embark on this culinary adventure, let’s make sure we have all the necessary equipment at our disposal. Here’s what you’ll need:
The Journey Begins: Crafting the Leaven:
Our adventure starts with the leaven, the heart and soul of our fluffy buns. In a medium mixing bowl, we’ll combine lukewarm milk, confectioners’ sugar, active dry yeast, and bread flour. A gentle whisk brings these ingredients together, creating a harmonious blend that will soon come to life. We’ll cover the bowl and let it rest in a warm place, allowing the yeast to work its magic and transform the mixture into a bubbly, fragrant starter.
Shaping the Dough:
Now, it’s time to bring in the dough! In our trusty kitchen mixer (or a large bowl if we’re embracing a bit of arm workout), we’ll whisk together an egg and granulated sugar until the mixture is light and frothy. Next, we’ll add softened butter, whisking until it’s fully incorporated and the mixture is smooth and creamy. It’s time to introduce our lively leaven, gently folding it into the batter.
With a dough hook attachment (or our own two hands), we’ll gradually incorporate bread flour, salt, vanilla extract, and lukewarm milk. The dough will transform from a shaggy mass into a smooth, slightly sticky ball. We’ll cover it and let it rise in a warm place, patiently waiting for it to double in size.
Creating the Golden Glaze:
While the dough is enjoying its cozy nap, we’ll prepare a simple yet essential brushing mixture. A quick whisk of an egg and milk creates a golden glaze that will give our buns a beautiful sheen and a touch of richness.
Forming the Buchticky:
Now, for the fun part! We’ll divide our risen dough into manageable portions and roll each one into long, slender ropes. These ropes will be cut into bite-sized pieces, each destined to become a perfect little bun. With gentle hands, we’ll roll each piece into a smooth ball and arrange them on a baking sheet, ensuring they’re close enough to touch but not overcrowded. A light brush of our egg wash mixture adds a touch of shine and prepares them for their time in the oven.
The Final Flourish: Baking and Pudding:
As our little buns undergo their final proof, we’ll turn our attention to the star of the show: the vanilla pudding. In a saucepan, we’ll simmer milk while whisking together the remaining milk, egg yolks, confectioners’ sugar, and flour in a separate bowl. Slowly drizzling the egg yolk mixture into the simmering milk, we’ll whisk continuously until it thickens into a luscious, velvety pudding. A touch of vanilla extract adds the finishing touch.
With the oven preheated and the pudding ready, it’s time for the grand finale. We’ll give our buns a final brush of egg wash and slide them into the oven to bake until they emerge golden brown and irresistibly fragrant.
A Feast for the Senses:
Finally, the moment we’ve all been waiting for! We’ll arrange our warm, freshly baked Little Buns with Vanilla Pudding on plates and generously drench them in that heavenly vanilla pudding. Each bite is an explosion of textures and flavors, a symphony of soft, pillowy buns and creamy, sweet pudding.
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