Ducat Cakes

Name: Ducat Cakes (Dukátové buchtičky)
Cuisine: Slovakian
Ingredients: 250 g/9 oz/generous 2 cups polohruba flour, or 200 g/7 oz/1¾ cups plain flour and 50 g/2 oz/⅓ cup semolina, plus extra flour for dusting; 250 g/9 oz/generous 2 cups polohruba flour, or 200 g/7 oz/1¾ cups plain flour and 50 g/2 oz/⅓ cup semolina, plus extra flour for dusting; 250 g/9 oz/generous 2 cups polohruba flour, or 200 g/7 oz/1¾ cups plain flour and 50 g/2 oz/⅓ cup semolina, plus extra flour for dusting; 250 g/9 oz/generous 2 cups polohruba flour, or 200 g/7 oz/1¾ cups plain flour and 50 g/2 oz/⅓ cup semolina, plus extra flour for dusting; 2 sachets instant yeast; 1 egg yolk; 30 ml/2 tbsp caster (superfine) sugar; 2.5 ml/½ tsp salt; 115 g/4 oz/½ cup butter, melted; 750 ml/1¼ pints/3 cups whole milk; 3 egg yolks; 20 g/¾ oz/1½ tbsp vanilla sugar, or to taste; 40 g/1½ oz instant vanilla pudding powder; 15 ml/1 tbsp rum

Dukátové buchtičky

Preparation info

Makes
20-25

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This baked yeast cake recipe will provide a trip down memory lane for many Czech and Slovak compatriots. The dish, with its unusual combination of ingredients, is often on the menu in school kitchens and is an uplifting and satisfying meal. The vanilla pudding it is served with is similar to custard but with a more fluid texture.

Ingredients

250 g/9 oz/generous 2 cups polohruba flour, or 200

Europe
Czech Republic
Slovakia
Cake
Vegetarian
Eastern Europe

Method

Put the flour into a large bowl with the yeast, melted butter, egg yolk, caster sugar, salt, vanilla sugar and milk. Mix together with a wooden spoon and then use an electric mixer with a bread hook attachment or knead with your hands for 2-3 minutes.
Dust with flour, then cover with a dish towel and leave to stand in a warm place for 1 hour.