Czech ducat custard buns (+ video)

Category: Bakery products
Kitchen: Czech
Czech ducat custard buns (+ video)


Flour 300g
Milk 200ml
Vegetable oil (50ml for dough, 50ml for coating) 100ml
Sugar 50g
Pressed yeast 10g
Salt 0.5h l.
Milk (cream) 2 stacks
Sugar (cream) 0.5 stack
Flour (cream) 2 tbsp. l.
Starch (cream) 2 tbsp. l.
Vagil sugar (cream) 1 pack.
Butter (pouring) 40g
Honey (fill) 2 tbsp. l.
Cognac (rum) 1 tbsp. l.

Cooking method

Dissolve the yeast in warm milk.
Add salt, sugar, vegetable oil to flour. Pour milk with yeast and knead the dough.
Cover with foil and remove to a warm place until doubled.
Meanwhile, boil the cream. Add sugar, flour, starch, vanilla sugar to milk. Mix well. Put on fire and bring to a boil, stirring constantly. The cream must be brewed until the jelly is thick.
Prepare the fill. Melt the butter and honey, add the cognac and stir.
Knead the matched dough, divide into 16 parts. Roll each into a rope as thick as a finger. Place them on a baking sheet lined with parchment. Lubricate with vegetable oil on top. Cut with a round knife into buns. Grease with oil again and let it stand for half an hour.
Bake in an oven preheated to 180 degrees for 10 minutes, until golden brown.
Remove from the oven and brush the rolls immediately. Serve warm, pouring copiously with custard.


Delicious Czech dessert. Tiny puffed yeast dough buns with vanilla custard. In the Czech Republic, they were served warm, in deep bowls, with the most delicate buns floating in cream. I liked them so much that upon returning home, I quickly found a recipe and now this is our favorite dessert.

Tatyana, well, you are intrigued by your recipe. It's good that tomorrow is a day off
Tatyana, you have no idea how grateful I am to you for the recipe for delicious buns and for the video, in which you showed the simplest molding of this deliciousness. I've been looking at Teskom's ducat baking dish for a long time, but the price stopped every time. And you are so simple! I'll bake it tomorrow! Thank you very much!
Cvetaal, forms are already a newfangled notion. And the bays have been baking for centuries, in life everything is much simpler
lettohka ttt
tatyana1, Superp, Superp, Molding, Recipe, and Vidio! Thank you, I'm taking it to the piggy bank!
tatyana1, Tatyana, what little buns, for one bite! Need to try!
LelyaLelya, nila, lettohka ttt, girls, thanks for your interest in the recipe. Don't forget to share your impressions.
Oh what little coves! tatyana1, Tatyana, Thank you
sara fan
Thank you! I'll have to bake. (is the name of sugar in paragraph 11 what should it be?)
Tatiana, take your report! Delicious!!!
Czech ducat custard buns (+ video)
Czech ducat custard buns (+ video)
Thank you very much for the recipe!

The black dots in the cream are natural vanilla.
Cvetaal, Ahh, what a beauty !!! And the fact that it is delicious - I have no doubt!
Tatyana, Thank you! I like them very much, they are such malipuski, a little more than 1 cm.
Quote: Cvetaal

Tatyana, Thank you! I like them very much, they are such malipuski, a little more than 1 cm.
I'm thinking of making it with sourdough ... the dough is worth ... and who will eat !!? it is contraindicated for me ... as if you will not enter the door, after the coronavirus ...
Elena, feed all the neighbors. One tab - a whole baking sheet! Very delicate, airy and look very impressive. My husband eats with cream, I - without.
tatyana1, made your ducat buns today.This dessert is unusually tasty, airy dough. With heat, with heat, it just melts in your mouth. I recommend to everyone. The buns turned out exactly as in the photo. For me, the recipe is a discovery. Definitely a piggy bank. I will cook many more times.
And here are my sourdough buns .. delicious!
Czech ducat custard buns (+ video)
Helen, very appetizing!

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