Buchtičky s krémem is a Czech dish served as a main course. And it’s sweet!
This dish is knows under three names, although if we want to be correct, the different names shouldn’t be used alternatively, as there are differences. Buchtičky s krémem is the correct name for small scones with vanilla sauce, dukátové buchtičky is the name of just the scones (dukát was a currency coin and the scones are about as big as a scone). And buchtičky se šodó are the same scones but the vanilla sauce is made with white wine. If the sauce doesn’t have wine, it shouldn’t be called šodó.
Buchtičky are often seen in Czech school cafeterias. As official standards for cooking in schools were introduced, wine was deemed unsuitable for children’s meals and šodó was replaced with vanilla sauce and later, for the purpose of saving money, with vanilla pudding made from powder. What was originally a delicious meals turned to cheap chewy scones with watery sauce in many schools. However, families keep cooking the original recipes.
The scones are usually prepared without any filling but can have the typical povidla as filling. We have for you a recipe for buchtičky s krémem (so no wine) with povidla filling but you can just skip the filling if you don’t want it and the dish will still be delicious.
For the scones
- 200 ml/7 oz of milk
- 100 ml/3.5 oz of sunflower or rapeseed oil
- 40 g/1.4 oz of fresh yeast
- 100 g/3.5 oz of sugar
- 350 g/12.3 oz of fine flour (see Czech Flour Guide) – substitute: all-purpose flour
- 160 g/5.6 oz of semi coarse flour (see Czech Flour Guide) – substitute: all-purpose flour
- 4 egg yolks
- pinch of salt
- half a vanilla bean or 1/2 tsp of vanilla paste
- powder sugar for sprinkling
- butter for greasing
- optional: povidla or prune marmalade
For the sauce
- 2 vanilla beans or 2 tbsp of vanilla paste
- 6 egg yolks
- 750 ml/25.4 fl oz of milk
- 100 g/3.5 oz of sugar
- 20 g/0.7 pz of cornstarch
How to make Buchtičky s krémem
Place the yeast into a small bowl with 5 tbsp of milk, add 1 tbsp of sugar and 1 tbsp of flour. Cover the bowl and let the dough starter activate. In a large bowl, combine the rest of the flour, sugar and salt, add seeds from the half vanilla bean. Then start mixing in the wet ingredients – starter, rest of the milk, oil and egg yolks. Cover the bowl and let the dough rise to double its volume.
Sprinkle some flour on the working table and place the risen dough on it. Roll it out to about 3 mm/0,12 in thick, then cut it in equal horizontal stripes and then vertically to get squares about 3 x 3 cm/1,2 in.
Place a little bit of povidla in the center of each square.
Take a square in your hands and stretch the sides. Wrap the edges around the filling.
I connect two opposite corners and then I add the other two corners and squeeze them together.
Grease the baking pan and place the buchtičky in it pressing them together. Smear them with butter.
Preheat the oven to 170°C and bake for 20 minutes.
Take them out and let them cool down. No need to separate the scones if you don’t want.
You can sprinkle them with powder sugar for extra sweetness.
Pour the milk in a saucepan and whisk in the yolks. Add sugar, cornstarch and seeds from the two vanilla beans. Keep stirring over low to medium heat until the sauce thickens.
Place buchtičky on a plate and pour hot vanilla sauce over them. Eat while hot.