Little Buns with Vanilla Pudding (Buchticky s Krémem)
4 servings Little buns with Vanilla Pudding (translated to “Buchticky s kremem” or “Buchticky se šodo) are one of the most popular Czech and Slovak sweet meals. Delicious and soft mini buns generously covered with delicious vanilla pudding. In the Czech and Slovak Republics, it is common to have one sweet lunch... Read more ... a week, and both cuisines offer dishes that would remain more of a dessert in the U.S. but are served in cafeterias, restaurants, and in homes as a meal in the Republics. Read less x saved Tom the Chef Founder September 11, 2024 45m2h 30m1/5 45m 2h 30m 1/5 Ingredients: Leaven: ¼ cup of lukewarm milk (about 90 to 100°F) (preheat in a microwave)1 TSP of confectioners’ sugar2 TSP of active dry yeasts¼ cup of bread flour (or all-purpose) ¼ cup of lukewarm milk (about 90 to 100°F) (preheat in a microwave) 1 TSP of confectioners’ sugar 2 TSP of active dry yeasts ¼ cup of bread flour (or all-purpose) Dough: 1 egg½ cup of granulated sugar½ stick of butter - room temperature (remove from the fridge about an hour before you start) (4 TBSP)2 cups of bread flour (or all-purpose)¼ TSP of salt½ TSP of vanilla extract¼ cup of lukewarm milk (about 90 to 100°F) (preheat in a microwave) 1 egg ½ cup of granulated sugar ½ stick of butter - room temperature (remove from the fridge about an hour before you start) (4 TBSP) 2 cups of bread flour (or all-purpose) ¼ TSP of salt ½ TSP of vanilla extract ¼ cup of lukewarm milk (about 90 to 100°F) (preheat in a microwave) Brushing Mixture: 1 egg¼ cup of milk 1 egg ¼ cup of milk Tools: 1x Measuring Cups1x Measuring Spoons1x Small Mixing Bowl (about 1 QT)1x Whisks1x Plastic Wrap1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl1x Bowl Scraper or Silicone Spatula1x Rolling Pin1x Baking Sheet with Parchment Paper or Silicone Matt1x Sauce Pan 1x Measuring Cups 1x Measuring Spoons 1x Small Mixing Bowl (about 1 QT) 1x Whisks 1x Plastic Wrap 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl 1x Bowl Scraper or Silicone Spatula 1x Rolling Pin 1x Baking Sheet with Parchment Paper or Silicone Matt 1x Sauce Pan Directions: 1. Leaven: 1.1. Place into a medium mixing bowl: 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). 1.2. Cover with plastic wrap or plate. 1.3. Set aside until it doubles in volume (about 20 – 30 minutes). 2. Dough: 2.1. Place into a kitchen mixer with a whisk attachment: 1 egg ½ cup of granulated sugar Whisk on high speed until fully incorporated and a creamy texture is reached (about 2 minutes). 2.2. Add: 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). 2.3. Add: Leaven prepared in step 1 Whisk on high speed until fully incorporated. 2.4. Replace the whisk attachment with a hook attachment and add: 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. 2.5. Then increase the speed to medium-high and knead until nicely combined (about 1- 2 minutes). 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. 3. Rising the Dough: 3.1. Remove the mixing bowl from the mixer and cover with plastic wrap or a plate. 3.2. 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). 4. Brushing mixture: 4.1. Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a small mixing bowl. 5. Buchticky Forming: Note: Work on a surface that is not floured. If the dough is too sticky after rising, add extra flour. Work on a surface that is not floured. If the dough is too sticky after rising, add extra flour. 5.1. Separate the dough into a few large pieces. 5.2. Roll each piece into ½ – ¾” strings. 5.3. Cut strings into ½ to ¾” long segments. 5.4. Using both hands’ palms, roll each segment shortly into a round ball and place it on a baking sheet. 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. 5.6. When all done, brush with about half of the brushing mixture (the other half will be used right before baking). 6. Proofing: 6.1. Let the formed buchticky proof in a warm place for about 30 minutes. 7. Baking: 7.1. Set oven to 350°F. 7.2. Gently brush all the buchticky with the brushing mixture again. 7.3. Bake in a preheated oven until they turn golden (about 15 – 20 minutes). 7.4. Remove from the oven and let partially cool before serving (just enough to be able to touch them with your hand). 8. Vanilla Pudding: 8.1. While buchticky are baking, prepare vanilla pudding by placing it into a small saucepan on medium-high heat: 1 ¼ cup of milk (part of the total amount. Bring to a simmer (light boil) with occasional stirring. 8.2. Meanwhile, place into a small mixing bowl: 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). 8.3. 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. 8.4. Then cook with constant stirring until it thickens to a thick pudding texture (about 30 seconds to 1 minute). 8.5. Take the saucepan from the burner and add: 1 TSP of Vanilla Extract Stir until it gets fully incorporated. 9. Plating: 9.1. Place warm buchticky on individual plates (about 15 – 20 per portion for the main course). 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). 9.2. Pour vanilla pudding over buchticky on the plates (be generous)! Embark on a Culinary Adventure with Little Buns with Vanilla Pudding (Buchticky s Krémem)! Read more Prepare to be swept away on a delicious journey to the heart of Czech and Slovak cuisine! Today, we’re diving headfirst into a beloved classic: Little Buns with Vanilla Pudding (Buchticky s Krémem). This isn’t just any dessert; it’s a culinary tradition, a nostalgic favorite, and a guaranteed way to satisfy your sweet cravings. Imagine sinking your teeth into a cloud of fluffy, golden-brown buns, each one generously bathed in a velvety smooth vanilla pudding. It’s the kind of dish that transports you back to childhood, evoking memories of warm kitchens and happy gatherings. In the Czech and Slovak Republics, these delightful buns aren’t confined to the dessert table. Oh no, they’re often enjoyed as a sweet main course, a delightful departure from the ordinary. Why You Need These Little Buns in Your Life: They’re a Taste of History: Little Buns with Vanilla Pudding have been gracing tables for generations, carrying with them the warmth and comfort of Czech and Slovak heritage. Each bite is a taste of tradition, a connection to a rich culinary past. They’re Unexpectedly Versatile: While undeniably delicious on their own, these buns are also incredibly adaptable. Feeling adventurous? Try adding a sprinkle of cinnamon or a dollop of fruit preserves. The possibilities are endless! They’re a Baking Triumph: Creating these Little Buns with Vanilla Pudding is a baking adventure that rewards you with an immense sense of accomplishment. From the moment the dough starts to rise to the final drizzle of vanilla pudding, you’ll be captivated by the magic of baking. They’re the Ultimate Crowd-Pleaser: Whether you’re hosting a dinner party, a family gathering, or simply treating yourself to a well-deserved indulgence, these buns are guaranteed to impress. Their irresistible charm transcends age and preference, making them a universal favorite. They’re a Taste of History: Little Buns with Vanilla Pudding have been gracing tables for generations, carrying with them the warmth and comfort of Czech and Slovak heritage. Each bite is a taste of tradition, a connection to a rich culinary past. They’re Unexpectedly Versatile: While undeniably delicious on their own, these buns are also incredibly adaptable. Feeling adventurous? Try adding a sprinkle of cinnamon or a dollop of fruit preserves. The possibilities are endless! They’re a Baking Triumph: Creating these Little Buns with Vanilla Pudding is a baking adventure that rewards you with an immense sense of accomplishment. From the moment the dough starts to rise to the final drizzle of vanilla pudding, you’ll be captivated by the magic of baking. They’re the Ultimate Crowd-Pleaser: Whether you’re hosting a dinner party, a family gathering, or simply treating yourself to a well-deserved indulgence, these buns are guaranteed to impress. Their irresistible charm transcends age and preference, making them a universal favorite. Let’s Gather Our Tools: Before we embark on this culinary adventure, let’s make sure we have all the necessary equipment at our disposal. Here’s what you’ll need: Measuring cups and spoons (for precision!) A small mixing bowl (for the leaven) A whisk (for mixing magic) Plastic wrap (to keep things fresh) A kitchen mixer with a dough hook (or a large mixing bowl and your strong arms!) A bowl scraper or spatula (to keep things tidy) A rolling pin (to tame the dough) A baking sheet lined with parchment paper (for easy cleanup) A saucepan (for the luscious pudding) Measuring cups and spoons (for precision!) A small mixing bowl (for the leaven) A whisk (for mixing magic) Plastic wrap (to keep things fresh) A kitchen mixer with a dough hook (or a large mixing bowl and your strong arms!) A bowl scraper or spatula (to keep things tidy) A rolling pin (to tame the dough) A baking sheet lined with parchment paper (for easy cleanup) A saucepan (for the luscious pudding) The Journey Begins: Crafting the Leaven: Our adventure starts with the leaven, the heart and soul of our fluffy buns. In a medium mixing bowl, we’ll combine lukewarm milk, confectioners’ sugar, active dry yeast, and bread flour. A gentle whisk brings these ingredients together, creating a harmonious blend that will soon come to life. We’ll cover the bowl and let it rest in a warm place, allowing the yeast to work its magic and transform the mixture into a bubbly, fragrant starter. Shaping the Dough: Now, it’s time to bring in the dough! In our trusty kitchen mixer (or a large bowl if we’re embracing a bit of arm workout), we’ll whisk together an egg and granulated sugar until the mixture is light and frothy. Next, we’ll add softened butter, whisking until it’s fully incorporated and the mixture is smooth and creamy. It’s time to introduce our lively leaven, gently folding it into the batter. With a dough hook attachment (or our own two hands), we’ll gradually incorporate bread flour, salt, vanilla extract, and lukewarm milk. The dough will transform from a shaggy mass into a smooth, slightly sticky ball. We’ll cover it and let it rise in a warm place, patiently waiting for it to double in size. Creating the Golden Glaze: While the dough is enjoying its cozy nap, we’ll prepare a simple yet essential brushing mixture. A quick whisk of an egg and milk creates a golden glaze that will give our buns a beautiful sheen and a touch of richness. Forming the Buchticky: Now, for the fun part! We’ll divide our risen dough into manageable portions and roll each one into long, slender ropes. These ropes will be cut into bite-sized pieces, each destined to become a perfect little bun. With gentle hands, we’ll roll each piece into a smooth ball and arrange them on a baking sheet, ensuring they’re close enough to touch but not overcrowded. A light brush of our egg wash mixture adds a touch of shine and prepares them for their time in the oven. The Final Flourish: Baking and Pudding: As our little buns undergo their final proof, we’ll turn our attention to the star of the show: the vanilla pudding. In a saucepan, we’ll simmer milk while whisking together the remaining milk, egg yolks, confectioners’ sugar, and flour in a separate bowl. Slowly drizzling the egg yolk mixture into the simmering milk, we’ll whisk continuously until it thickens into a luscious, velvety pudding. A touch of vanilla extract adds the finishing touch. With the oven preheated and the pudding ready, it’s time for the grand finale. We’ll give our buns a final brush of egg wash and slide them into the oven to bake until they emerge golden brown and irresistibly fragrant. A Feast for the Senses: Finally, the moment we’ve all been waiting for! We’ll arrange our warm, freshly baked Little Buns with Vanilla Pudding on plates and generously drench them in that heavenly vanilla pudding. Each bite is an explosion of textures and flavors, a symphony of soft, pillowy buns and creamy, sweet pudding. Read less About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.