This is the ultimate childhood classic in Central Europe (known as Dukátové buchtičky). These are tiny, golden yeast “ducats” that are baked together so they stay incredibly soft, then drowned in a warm, silky vanilla custard.

The secret to making them soft and fluffy is “over-proofing” the dough slightly and using a high-fat milk for the cream.

☁️ “Golden Ducat” Buns with Warm Vanilla Cream

1. The Feather-Light Buns

• 3 ½ cups (500g) All-purpose flour
• 1 cup (250ml) Warm milk
• 2 tsp Active dry yeast
• ¼ cup (60g) Sugar
• ½ cup (100g) Butter, melted
• 2 Egg yolks (keeps the dough tender)
• Pinch of salt

Instructions:

1. Activate: Mix warm milk, sugar, and yeast. Let it sit until bubbly (5 mins).
2. Knead: Combine yeast mix with flour, melted butter, yolks, and salt. Knead for 10 minutes until smooth and elastic.
3. Rise: Cover and let rise in a warm spot for 1.5 hours until it’s a giant, airy pillow.
4. The “Ducats”: Instead of large buns, roll the dough into long “snakes” and cut into small 1-inch pieces (like gnocchi).
5. The Bake: Place the small pieces in a baking dish, side-by-side. Brush generously with melted butter. Bake at 180°C (350°F) for 20 minutes until just lightly golden.

2. The “Velvet” Vanilla Cream

This is the “soul” of the dish. It should be thinner than pudding—pourable like a sauce.

• 3 cups (750ml) Whole milk
• 3 Egg yolks
• 3 tbsp Sugar
• 1 tbsp Cornstarch
• 1 tsp Vanilla bean paste (or extract)
• Optional: A splash of Rum

Instructions:

1. Whisk a half cup of cold milk with the starch and egg yolks.
2. Heat the remaining milk with sugar and vanilla until simmering.
3. Slowly whisk the hot milk into the egg mixture, then return everything to the pot.
4. Whisk constantly over medium-low heat until it thickens slightly (it should coat the back of a spoon). Do not let it boil vigorously or the yolks will scramble!

💡 Why This is “Addictive”

• The Soak: Because the buns are small, they have a high surface area. When you pour the cream over them, they soak it up like a sponge, turning the exterior into a soft, vanilla-saturated delight.
• The “Tear-and-Share”: There is something incredibly satisfying about pulling these tiny, buttery buns apart.

👵 Grandma’s “Speedy” Tips

• The Butter Bath: Don’t be shy with the butter when placing the ducats in the pan. The butter between the dough pieces is what allows them to pull apart easily and stay soft.
• The “Cheat” Cream: If you’re in a rush, use a high-quality store-bought vanilla custard, but thin it out with a little bit of warm milk and add fresh vanilla bean to “freshen” it up.

🍽️ How to Serve

Serve in a deep bowl. Fill it halfway with the warm ducats and pour the hot vanilla cream over them until they are almost submerged. Dust with a tiny bit of powdered sugar.