Experience the heart of Czech and Slovak comfort food with my Little Buns with Vanilla Pudding (Buchticky s Krémem). These soft, golden mini yeast buns are baked to perfection and drowned in a rich, homemade vanilla custard, offering a sweet lunch tradition that brings warmth to any kitchen.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Welcome to my kitchen! Today I am sharing one of the most popular sweet meals from the Czech and Slovak Republics. My Little Buns with Vanilla Pudding (Buchticky s Krémem) are a staple of Central European soul food. These soft, pillowy buns, often referred to as Buchticky se šodo, are traditionally served as a main course for lunch. I love how the delicate yeast dough pairs with the creamy, egg-yolk-rich vanilla pudding. Whether you are looking for a nostalgic taste of home or a unique dessert-like meal, these Little Buns with Vanilla Pudding (Buchticky s Krémem) will not disappoint. Let’s walk through my specific process for achieving the perfect rise and that signature golden crust.
In my recipe for Little Buns with Vanilla Pudding (Buchticky s Krémem), the first and most critical step is creating the leaven. I use a specific mix of 1/4 cup lukewarm milk, 1 teaspoon of confectioners’ sugar, 2 teaspoons of active dry yeasts, and 1/4 cup of bread flour. I thoroughly stir this with a whisk for about 1 to 2 minutes until it is fully combined. I then cover it and let it set aside until it doubles in volume, which usually takes 20 to 30 minutes. This step ensures the yeast is active and healthy, providing the foundational lift needed for the soft texture of Little Buns with Vanilla Pudding (Buchticky s Krémem). Without a vigorous leaven, the buns would be dense rather than fluffy. This traditional yeast method is key to making authentic sweet meals like these baked buns.
When I prepare the dough for Little Buns with Vanilla Pudding (Buchticky s Krémem), I follow a very specific order. I start by whisking 1 egg and 1/2 cup of granulated sugar on high speed for 2 minutes until creamy. Then, I add 1/2 stick of very soft, room-temperature butter and whisk for another 2-4 minutes until the texture is perfectly smooth. After incorporating the leaven, I switch to a hook attachment. I add 2 cups of bread flour, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 1/4 cup of lukewarm milk. I knead on slow speed first, then medium-high for 1-2 minutes. I always note that the final dough for Little Buns with Vanilla Pudding (Buchticky s Krémem) is slightly sticky and might stick to the bottom of the bowl—this moisture is what keeps the buns soft after baking. This specific kneading process is vital for the structure of the yeast dough.
To get that beautiful golden color on my Little Buns with Vanilla Pudding (Buchticky s Krémem), I use a brushing mixture of 1 egg and 1/4 cup of milk. I apply this in two distinct stages. First, I brush the buns immediately after I have formed them and placed them on the baking sheet. Then, after they have proofed for 30 minutes, I gently brush them again right before they go into the 350°F oven. This double application creates a rich, golden-brown finish that makes Little Buns with Vanilla Pudding (Buchticky s Krémem) look as good as they taste. This egg wash is essential for the traditional appearance of these sweet buns, ensuring they don’t look pale or dry after their 15-20 minute bake time.
When I form the Little Buns with Vanilla Pudding (Buchticky s Krémem), I work on a surface that is not floured. I roll the dough into 1/2 to 3/4 inch strings and then cut them into segments of the same length. I roll each segment into a round ball using my palms. It is important that the buns touch each other on the baking sheet, but I do not press them tightly together. They need space to grow both during the 30-minute proofing stage and during baking. This creates “connected” buns that we pull apart just before serving. This crowding technique is what gives the sides of the Little Buns with Vanilla Pudding (Buchticky s Krémem) their characteristic soft, pull-apart texture, which is a hallmark of this Czech recipe.
The sauce for Little Buns with Vanilla Pudding (Buchticky s Krémem) is not just a simple custard; it is a carefully prepared vanilla pudding. While the buns bake, I simmer 1 1/4 cups of milk. Separately, I whisk 1/2 cup of milk with 2 egg yolks, 1/2 cup of confectioners’ sugar, and 1/4 cup of all-purpose flour. I slowly drizzle this mixture into the simmering milk while vigorously stirring. I cook it for 30 to 60 seconds until it thickens, then stir in 1 teaspoon of vanilla extract off the heat. This creates a thick, luxurious cream that I pour generously over the warm buns. The combination of the hot, homemade custard and the fresh yeast buns is the essence of Little Buns with Vanilla Pudding (Buchticky s Krémem). This step-by-step thickening process ensures the pudding has the right body to coat the buns without being too thin.
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