Wasp Nest Buns
This wasp nest buns recipe surprised me when I tasted it on the roads of Italy ... Yes, it can happen sometimes - I came from Italy to start a typical Romanian recipe! I tried it from a lady in my last trip group who had packed it for the road. She told me the buns were made by her mother-in-law and they were good etc, etc. I liked them very much, so much that I couldn't wait to get the recipe from Ioana's mother-in-law and I looked for it / improvised myself. I came up with a perfect recipe for wasp nest buns with tender, fragrant, soft dough - so sinful that you can't stop eating!
You can keep it simple, only with butter and vanilla or add coconut, walnuts, cinnamon, cocoa etc. to the filling. I went for the simple version and even so it was wonderful, so just imagine what can come out if you add more!
Ingredients
●
Bakers yeast
50 g
or 25g dry yeast
●
Vanilla Extract
1 tbsp
you can also add grated lemon peel, optional
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Step by step
Step 1
In a deep bowl, combine the fresh yeast with 1 tablespoon of flour and 50g of sugar.
Step 2
Pour over 100ml of warm water, mix well and leave for 10-15 minutes.
Step 3
Notice the foam after 10 minutes. This means the yeast is doing its job and we can continue the work.
Step 4
Here you can see my Tupperware silicone spatula. I highly recommend it, it's wonderful and worth all the money.
Step 5
In a large bowl, combine flour with: the yeast mixture, egg yolks, oil, 200ml of warm milk, salt and vanilla.
Step 6
Mix thoroughly with a large spatula or spoon.
Step 7
Turn the dough out onto the table dusted with a little flour. Knead for 3-4 minutes, until smooth.
Step 8
Return the dough to the bowl, cover with a towel and leave for 1 hour to rise.
Step 9
While the dough is rising, prepare the filling:
- In a bowl, place 200g of soft butter and 100g of sugar, mix well with a spoon.
Here you can also add coconut, cocoa, cinnamon, walnuts etc.
Step 10
The dough has risen nicely, so let's move on.
Step 11
Turn the dough out onto the table sprinkled with a little flour. Don't knead, just bring it together a little.
Step 12
Cut into 2 uniform pieces.
Step 13
Flatten each one slightly with your hands, dust with flour.
Step 14
Roll out with the rolling pin into a large sheet, about 2-3mm thick.
Step 15
For each sheet we use half of the butter and sugar mixture we made previously.
Spread well over the entire surface of the sheet, using a spoon.
Step 16
Roll up to create a long sausage.
Step 17
Cut into 6-8 uniform pieces.
Step 18
Place them in a deep oven tray, greased with oil beforehand.
Step 19
Let rise for 20-30 minutes in the pan.
Then place in the preheated oven at 200 degrees C for 20 minutes.
Step 20
Meanwhile, we prepare the milk syrup:
- In a saucepan, combine 125ml of hot milk with 150g of sugar and mix until it dissolves completely.
Step 21
This is what our nests look like after 20 minutes in the oven.
Step 22
Pour over the milk syrup, brush also on top.
Step 23
Return to the oven and leave for another 15-20 minutes. After that, they should look like this.
Step 24
Allow the buns to cool well before serving. They are the best when they are hot, but you might not stop eating :))
Step 25
And a section. Too bad you can't smell the pictures, the buns are fantastic!
Quantity:
1 kg
(1 large oven tray)
Prep time:
30 min
Difficulty:
intermediate
Ready in:
60 min
Publish date:
