AI-generated image
Buchtičky se šodó (tiny buns in vanilla custard)
Little baked yeast buns in warm vanilla custard sauce, the Czech school-canteen classic
Ask anyone who went to school in Czechia or Slovakia about the canteen, and buchtičky se šodó comes up with a smile: a bowl of tiny, soft, buttery yeast buns baked close together and pulled apart, sitting in warm vanilla custard. Families make it at home as a sweet main course or afternoon treat, especially in winter. The custard here is lightly sweetened. It contains gluten, milk and egg. Chef's tip: brush the buns with melted butter before they go into the tin, so they pull apart cleanly after baking.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the buns
- 12 ½ oz plain flour
- ¼ oz instant yeast1 sachet
- 1 ⅜ oz sugar
- ½ tsp salt
- ½ tsp lemon zest
- ¾ cup lukewarm milk
- 1 egg yolk
- 2 ⅞ oz unsalted buttermelted, divided
For the šodó custard
- 2 cups milk
- 1 ⅜ oz sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Mix 12 ½ oz plain flour, ¼ oz instant yeast, 1 ⅜ oz sugar, ½ tsp salt and ½ tsp lemon zest. Add ¾ cup lukewarm milk, 1 egg yolk and half of 1 ⅜ oz unsalted butter and knead for 8–10 minutes until smooth and elastic.
10 minStep 2: Cover and leave in a warm place for about 1 hour, until doubled. Rising time is not included in the times above.
Step 3: Roll the dough 1.5 cm thick and cut into about 40 small squares. Roll each into a ball, dip it in the remaining 1 ⅜ oz unsalted butter and pack them side by side in a 20 × 30 cm tin. Cover and leave for 30 minutes, until puffy.
15 minStep 4: Bake at 350°F (325°F fan) for 20–25 minutes, until golden on top and the buns sound hollow when tapped.
25 minStep 6: Return to the pan and stir over a low heat for 3–4 minutes, until it thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line. Don't let it boil hard, the common mistake that curdles the eggs. Stir in 1 tsp vanilla extract.
4 minStep 7: Pull the buns apart and serve a pile in each bowl with warm custard poured over.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 11 g
- Carbs
- 60 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does buchtičky se šodó (tiny buns in vanilla custard) take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.