Dukátové buchtičky: baked yeast buns with vanilla sauce

Tip: tap a step to mark it as done.

1. Make the starter

   10 min

   Crumble the yeast into 100 ml of lukewarm milk, add a teaspoon of sugar and a tablespoon of flour, and let it rise for 10 minutes.

2. Knead the dough

   Sift the flour into a bowl and add the salt, the remaining sugar, vanilla sugar, lemon zest, egg yolks, the starter, the remaining milk and the lukewarm melted butter. Knead for about 10 minutes, until you have a smooth, soft dough.

3. Let the dough rise

   1 hr

   Cover the dough with a kitchen towel and let it rise in a warm place for about an hour, until it has doubled in volume.

4. Shape the buns

   Grease a baking pan of about 25 × 35 cm with butter. Pinch off walnut-sized pieces of dough, roll them into small balls, dip each ball on one side in the melted butter, and place them snugly side by side in the pan. Let them rise a little more for 20 minutes.

5. Bake

   25 min

   Heat the oven to 180 °C (350 °F) and bake the buns for 20–25 minutes, until golden. Brush them with the remaining butter while they are still warm.

6. Make the vanilla sauce

   5 min

   Stir the vanilla pudding mix into 100 ml of the milk until smooth. Bring the remaining milk and the sugar to a boil, pour in the pudding mixture, and cook for 2 minutes, stirring constantly. The sauce is thinner than regular pudding so that it can be poured.

7. Serve

   Pull the buns apart, place them in deep plates, and pour the warm vanilla sauce over them.

Tip: Arrange the buns in the baking pan snugly against each other. Only then will they stay soft after baking and pull apart easily.

This recipe was translated from the Slovak original: Dukátové buchtičky s vanilkovým krémom