{"id":18587,"date":"2026-02-18T17:16:46","date_gmt":"2026-02-18T15:16:46","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18587"},"modified":"2026-02-18T17:16:47","modified_gmt":"2026-02-18T15:16:47","slug":"ducat-buns-with-vanilla-cream-soft-and-fluffy","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18587","title":{"rendered":"Ducat buns with vanilla cream \u2013 soft and fluffy"},"content":{"rendered":"\n

This is the ultimate childhood classic in Central Europe (known as Duk\u00e1tov\u00e9 buchti\u010dky<\/strong>). These are tiny, golden yeast “ducats” that are baked together so they stay incredibly soft, then drowned in a warm, silky vanilla custard.<\/p>\n\n\n\n

The secret to making them soft and fluffy<\/strong> is “over-proofing” the dough slightly and using a high-fat milk for the cream.<\/p>\n\n\n\n

\n\n\n\n

\u2601\ufe0f “Golden Ducat” Buns with Warm Vanilla Cream<\/h2>\n\n\n\n

1. The Feather-Light Buns<\/h3>\n\n\n\n
    \n
  • 3 \u00bd cups (500g)<\/strong> All-purpose flour<\/li>\n\n\n\n
  • 1 cup (250ml)<\/strong> Warm milk<\/li>\n\n\n\n
  • 2 tsp<\/strong> Active dry yeast<\/li>\n\n\n\n
  • \u00bc cup (60g)<\/strong> Sugar<\/li>\n\n\n\n
  • \u00bd cup (100g)<\/strong> Butter, melted<\/li>\n\n\n\n
  • 2<\/strong> Egg yolks (keeps the dough tender)<\/li>\n\n\n\n
  • Pinch<\/strong> of salt<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/strong><\/p>\n\n\n\n

      \n
    1. Activate:<\/strong> Mix warm milk, sugar, and yeast. Let it sit until bubbly (5 mins).<\/li>\n\n\n\n
    2. Knead:<\/strong> Combine yeast mix with flour, melted butter, yolks, and salt. Knead for 10 minutes until smooth and elastic.<\/li>\n\n\n\n
    3. Rise:<\/strong> Cover and let rise in a warm spot for 1.5 hours<\/strong> until it’s a giant, airy pillow.<\/li>\n\n\n\n
    4. The “Ducats”:<\/strong> Instead of large buns, roll the dough into long “snakes” and cut into small 1-inch pieces (like gnocchi).<\/li>\n\n\n\n
    5. The Bake:<\/strong> Place the small pieces in a baking dish, side-by-side. Brush generously with melted butter. Bake at 180\u00b0C (350\u00b0F)<\/strong> for 20 minutes<\/strong> until just lightly golden.<\/li>\n<\/ol>\n\n\n\n
      \n\n\n\n

      2. The “Velvet” Vanilla Cream<\/h3>\n\n\n\n

      This is the “soul” of the dish. It should be thinner than pudding\u2014pourable like a sauce.<\/em><\/p>\n\n\n\n

        \n
      • 3 cups (750ml)<\/strong> Whole milk<\/li>\n\n\n\n
      • 3<\/strong> Egg yolks<\/li>\n\n\n\n
      • 3 tbsp<\/strong> Sugar<\/li>\n\n\n\n
      • 1 tbsp<\/strong> Cornstarch<\/li>\n\n\n\n
      • 1 tsp<\/strong> Vanilla bean paste (or extract)<\/li>\n\n\n\n
      • Optional:<\/strong> A splash of Rum<\/li>\n<\/ul>\n\n\n\n

        Instructions:<\/strong><\/p>\n\n\n\n

          \n
        1. Whisk a half cup of cold milk with the starch and egg yolks.<\/li>\n\n\n\n
        2. Heat the remaining milk with sugar and vanilla until simmering.<\/li>\n\n\n\n
        3. Slowly whisk the hot milk into the egg mixture, then return everything to the pot.<\/li>\n\n\n\n
        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<\/strong> or the yolks will scramble!<\/li>\n<\/ol>\n\n\n\n
          \n\n\n\n

          \ud83d\udca1 Why This is “Addictive”<\/h3>\n\n\n\n
            \n
          • The Soak:<\/strong> 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.<\/li>\n\n\n\n
          • The “Tear-and-Share”:<\/strong> There is something incredibly satisfying about pulling these tiny, buttery buns apart.<\/li>\n<\/ul>\n\n\n\n
            \n\n\n\n

            \ud83d\udc75 Grandma\u2019s “Speedy” Tips<\/h3>\n\n\n\n
              \n
            • The Butter Bath:<\/strong> 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.<\/li>\n\n\n\n
            • The “Cheat” Cream:<\/strong> 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.<\/li>\n<\/ul>\n\n\n\n
              \n\n\n\n

              \ud83c\udf7d\ufe0f How to Serve<\/h3>\n\n\n\n

              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.<\/p>\n","protected":false},"excerpt":{"rendered":"

              This is the ultimate childhood classic in Central Europe (known as Duk\u00e1tov\u00e9 buchti\u010dky). These are tiny, golden yeast “ducats” that are baked together so they stay incredibly soft, then drowned […]<\/p>\n","protected":false},"author":2,"featured_media":18588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18587"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18587\/revisions"}],"predecessor-version":[{"id":18589,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18587\/revisions\/18589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18588"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}