These are the legendary Aranygaluska (Golden Dumplings) or Dukátové buchtičky, a nostalgic comfort food that defines “soft and fluffy.” The secret to that heavenly texture is a rich, buttery yeast dough and a vanilla custard that is silky, not gloopy.

Here is how to make them so soft they practically melt.

The “Cloud & Gold” Method

Ingredients

For the Fluffy Buns:

• 500g All-purpose flour (sifted)
• 250ml Lukewarm milk
• 25g Fresh yeast (or 7g dry yeast)
• 60g Sugar
• 2 Egg yolks (makes the dough richer and yellower)
• 80g Melted butter (half for the dough, half for dipping)
• 1 pinch Salt

For the Real Vanilla Cream:

• 500ml Whole milk
• 3 Egg yolks
• 50g Sugar
• 1 tbsp Cornstarch (for a silky set)
• 1 Vanilla bean (scraped) or 2 tsp high-quality extract
• Optional: A strip of lemon zest (remove before serving)

Preparation

1. The “Dukát” Dough

1. Activate: Stir the yeast and 1 tsp of sugar into the lukewarm milk. Let it foam for 10 minutes.
2. Mix: In a large bowl, combine flour, remaining sugar, salt, egg yolks, half the melted butter, and the yeast milk.
3. Knead: Knead for about 8–10 minutes until the dough is smooth and pulls away from the bowl.
4. First Rise: Cover and let rise in a warm spot for 1 hour (until doubled).

2. Shaping the “Ducats”

1. Turn the dough onto a floured surface. Roll it out to about 2cm thickness.
2. Use a small round cutter (or a shot glass) to cut out small “coins” (ducats).
3. Dip each piece into the remaining melted butter and place them side-by-side in a greased baking dish. Don’t pack them too tight; they need room to grow!
4. Second Rise: Cover and let them rise again for 20–30 minutes.
5. Bake: Bake at 180°C for about 20–25 minutes until the tops are golden brown.

3. The Velvety Vanilla Cream

1. Whisk egg yolks, sugar, and cornstarch with a splash of the cold milk until smooth.
2. Heat the rest of the milk with the vanilla (and lemon zest) until it almost boils.
3. Temper: Slowly pour a little hot milk into the egg mixture while whisking constantly.
4. Return everything to the pot. Cook over medium-low heat, stirring continuously, until it thickens into a pourable custard. Do not boil or the eggs will scramble!

Serving Strategy

Don’t cut these with a knife! Authentic “Ducat Buns” are meant to be pulled apart with your fingers or a fork. Pile them into a deep bowl and drown them in the warm vanilla cream.

Pro-Tip: If you want a “crunchy” twist, roll the buttered dough balls in a mixture of ground walnuts and cinnamon before placing them in the baking dish. This turns them into “Aranygaluska.”

Would you like me to find a “speedy” version using a simplified dough that doesn’t require a second rise?