Dukatove Buchticky are traditional sweet yeasted buns that are served with creamy vanilla sauce in the Czech Republic.
Our easy Dukatove Buchticky recipe makes mini yeasted buns that are smothered in a sweet vanilla custard flavoured with rum.
It’s the perfect sweet finish to your next Eastern European dinner party! Or enjoy as a sweet treat at brunch or with Afternoon Tea.
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What Is Dukatove Buchticky?
Dukátové Buchtičky, also known as Dukatove Buchticky, are a miniature version of sweet Czech buns, typically served with warm vanilla sauce.
The name translates as “ducat little buchty.” Buchty are a traditional Slovak baked good while ducats are the ubiquitous coins found in Europe since the Middle Ages. So Dukatove Buchticky are basically little sweet cakes the size of a coin, referring to the buns being small in size. If this were an American dish, they would probably be called “silver dollar cakes.”
The tiny buns are fluffy and tender and best served straight out of the oven when they’re still warm. The yeasted dough is rich thanks to the addition of all purpose flour, semolina flour, melted butter, egg yolks and vanilla extract.
Unlike traditional buchty, which are filled with jam or cottage cheese, Dukátové Buchtičky are not filled. Instead, they are soaked in a vanilla flavoured cream or custard. This makes them somewhat similar to bobalki, which are sweet yeasted buns tossed in sesame seeds.
The simple vanilla sauce is made by preparing a quick custard, which is prepared with milk, eggs, sugar, rum and vanilla pudding powder.
You May Also Enjoy These Czech Recipes…
- Nudle S Makem Czech Poppy Seed Pasta Noodles
- Hovezi Gulas Traditional Czech Beef Goulash Stew
- Nakladany Hermelin Czech Marinated Camembert Cheese
Travel to Czech by Making Dukatove Buchticky at Home
I love traveling to Europe.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Europe, from traditional markets to award winning restaurants.
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, France, Belgium, Holland, Denmark, Norway, Sweden, Finland,Russia, Estonia, Latvia, Poland, Germany, Austria, Croatia, Bosnia, Hungary, Slovakia, Greece, Turkey and Italy.
I’ll never forget the first time I tasted Dukatove Buchticky. I was on a press trip hosted by the Czech beer brand Pilsner Urquell and joined by food writers and a few famous chefs.
The 3 day trip had us visiting the Pilsner Urquell Brewery in Pilsen as well as the bustling city of Prague.
After spending our first day touring the ancient Pilsner Urquell production facility in Pilsen we dined at the brewery’s on site Restaurant Na Spilce. The traditional brewpub offers a menu featuring classic Czech fare, all of which pairs perfectly with an ice cold glass of freshly tapped pilsner.
At the end of the meal a steaming bowl of Dukatove Buchticky arrived at the table, smothered in vanilla sauce. After pulling apart one of the sweet yeasted buns I dipped it in the warm vanilla custard. I immediately fell in love with the flavour bomb in my mouth!
Later on the trip I explored other unique Czech dishes at award-winning restaurants like Kampa Park, Cafe Savoy, and La Degustation Boheme Bourgeoise.
After you’ve enjoyed your first taste, you’ll realize why Dukatove Buchticky is a must-try dessert when visiting the Czech Republic!
Where To Eat Czech Custard Buns
If you live in a large city in Canada or America you’ll likely have access to a local Eastern European restaurant that serves traditional Dukatove Buchticky.
Haven’t traveled to the Czech Republic before? It may be helpful to first sample Czech Buns with Vanilla Sauce at a local restaurant or bakery to better understand how the pastry is served. You can determine how many mini cakes to serve guests and the amount of sauce to slather on the plate.
In Toronto, popular restaurants serving Eastern European dishes that may make Czech Dukatove Buchticky include Country Style Hungarian, Wvrst, Otto’s Bierhalle, Little Bavaria, Cafe Polonez and Europe Bar and Restaurant.
My Family Loves Dukatove Buchticky Czech Yeast Buns
After traveling to the Czech Republic I returned home keen to recreate some of my favourite dishes for friends and family.
I knew my family would love Dukatove Buchticky because they enjoy homemade bread, sweet cakes and vanilla custard.
I prepared this easy Czech recipe on a warm summer morning at our family cottage in Muskoka. I thought it would be a delightful treat to enjoy for brunch or as a pastry during our afternoon tea and coffee break.
The sweet Czech buns became an instant family hit. We like to serve them every summer alongside fresh berries, cherries, sliced plums and peaches.
Dukatove Buchticky Recipe Tips
This dessert recipe is quick and easy to make at home. We’ve included a few cooking tips for novice bakers:
- Be sure to test a little yeast in warm water before making the dough to ensure it froths, which indicates it is still active and ready to use.
- Brush the dough balls with melted butter to ensure they brown nicely when baking.
- Our simple custard sauce is prepared with milk, egg yolks and vanilla pudding powder. We typically use Jello pudding boxes.
- Flavour the sauce with a glug of your favourite rum. We suggest an aged or spiced rum to maximize the flavour.
- The dish is best served right out of the oven slathered in the warm sauce. Leftovers can be stored in an airtight container for 3 days. Reheat in the microwave for 10 seconds to ensure they are warm.
What To Serve with Czech Custard Buns
We suggest serving Dukatove Buchticky as a dessert after a Czech or Eastern European themed dinner party alongside a pot of tea or coffee.
You can also enjoy a bowl of Czech Sweet Buns with vanilla sauce as a sweet treat on a brunch buffet or at a dainty afternoon tea.
We love baking these Czech sweet yeasted buns in the summer when berries, cherries, plums and peaches are in season. You can make the recipe year round and serve with seasonal fruits. In the Fall and Winter we like to add a few spoonfuls of spiced pear compote.
You May Also Enjoy These Dessert Recipes:
- Double Chocolate Ice Cream
- Roasted Hazelnut Ferrero Rocher Cookies
- Tebirkes Danish Poppy Seed Pastry
- Flodeboller Danish Chocolate Covered Marshmallow Cookies
- Nussecken German Nut Corners
- White Chocolate and Raspberry Blondies
- Toblerone Brownies
- Jamaican Old Fashioned Hummingbird Cake
- Cream Cheese Glazed Carrot Cake Scones
- Blueberry Almond Cake
- Old Fashioned Cherry Custard Pie
- Flaó Ibizan Cheese Mint Tart
- Maulwurfkuchen German Mole Cake
- Swedish Rhubarb and Custard Tart
- Cherry Lovers Black Forest Tiramisu
How To Make Dukatove Buchticky Czech Yeast Buns
Dukatove Buchticky Czech Buns with Vanilla Custard
- Mixing bowls
- measuring cups
- measuring spoons
- Square Baking Pan
- 4 1/2 tsp Instant Yeast
- 3 tbsp White Sugar
- 2/3 cup Warm Milk
- 1 3/4 cups All Purpose Flour
- 1/3 cup Semolina Flour
- 1/2 cup Melted Butter for the dough
- 1 Egg Yolk
- 1/2 tsp Salt
- 1/2 tsp Vanilla Extract
- 2 tbsp Melted Butter for brushing the dough
- 3 cups Milk
- 3 Egg Yolks
- 1 1/2 tbsp White Sugar
- 1/2 tsp Vanilla Extract
- 100 g Vanilla Pudding Powder
- 1 tbsp Rum
- In a small bowl whisk together yeast, sugar and warm milk. Allow to sit for 5 minutes until active and frothing.
- Put the flours into a large bowl with the melted butter, egg yolk, salt, vanilla extract and milk/yeast mixture. Mix together with a wooden spoon then knead with your hands for 2-3 minutes on a lightly floured surface.
- Dust the dough ball with flour, then cover with a dish towel and leave to stand in a warm place for an hour.
- Preheat oven to 350 F and grease a 9 inch square baking pan.
- Dust your counter with flour and turn out the dough. Work with your hands for 3 minutes, then divide the dough into two. Roll each half out into a long uniform roll. Using a sharp knife, roughly cut each roll into 10 pieces, then roll each one into a ball. Cover and allow to stand for an additional 10 minutes.
- Place each dough ball one by one inside the baking dish, brushing each ball with the melted butter. Bake for 25-35 minutes until the tops of the buns are nicely browned. Leave to stand for 10 minutes before serving.
- Make the custard by whisking all the ingredients together in a large heavy pan, then simmer over medium heat, stirring constantly, until pudding thickens. Serve hot over the buns.
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