Little Buns with Vanilla Pudding (Buchticky s Krémem)

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.

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)!