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
White flour
575 g
Sugar
300 g
Vegetable oil
50 ml
Egg yolks
5 pieces
Milk
325 ml
Salt
0.5 tsp
Vanilla Extract
1 tbsp
you can also add grated lemon peel, optional
Butter
200 g
Step by step
Step 1

In a deep bowl, combine the fresh yeast with 1 tablespoon of flour and 50g of sugar.

Wasp Nest Buns - Step 1
Step 2

Pour over 100ml of warm water, mix well and leave for 10-15 minutes.

Wasp Nest Buns - Step 2
Step 3

Notice the foam after 10 minutes. This means the yeast is doing its job and we can continue the work.

Wasp Nest Buns - Step 3
Step 4

Here you can see my Tupperware silicone spatula. I highly recommend it, it's wonderful and worth all the money.

Wasp Nest Buns - Step 4
Step 5

In a large bowl, combine flour with: the yeast mixture, egg yolks, oil, 200ml of warm milk, salt and vanilla.

Wasp Nest Buns - Step 5
Step 6

Mix thoroughly with a large spatula or spoon.

Wasp Nest Buns - Step 6
Step 7

Turn the dough out onto the table dusted with a little flour. Knead for 3-4 minutes, until smooth.

Wasp Nest Buns - Step 7
Step 8

Return the dough to the bowl, cover with a towel and leave for 1 hour to rise.

Wasp Nest Buns - Step 8
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.

Wasp Nest Buns - Step 9
Step 10

The dough has risen nicely, so let's move on.

Wasp Nest Buns - Step 10
Step 11

Turn the dough out onto the table sprinkled with a little flour. Don't knead, just bring it together a little.

Wasp Nest Buns - Step 11
Step 12

Cut into 2 uniform pieces.

Wasp Nest Buns - Step 12
Step 13

Flatten each one slightly with your hands, dust with flour.

Wasp Nest Buns - Step 13
Step 14

Roll out with the rolling pin into a large sheet, about 2-3mm thick.

Wasp Nest Buns - Step 14
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.

Wasp Nest Buns - Step 15
Step 16

Roll up to create a long sausage.

Wasp Nest Buns - Step 16
Step 17

Cut into 6-8 uniform pieces.

Wasp Nest Buns - Step 17
Step 18

Place them in a deep oven tray, greased with oil beforehand.

Wasp Nest Buns - Step 18
Step 19

Let rise for 20-30 minutes in the pan.

Then place in the preheated oven at 200 degrees C for 20 minutes.

Wasp Nest Buns - Step 19
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.

Wasp Nest Buns - Step 20
Step 21

This is what our nests look like after 20 minutes in the oven.

Wasp Nest Buns - Step 21
Step 22

Pour over the milk syrup, brush also on top.

Wasp Nest Buns - Step 22
Step 23

Return to the oven and leave for another 15-20 minutes. After that, they should look like this.

Wasp Nest Buns - Step 23
Step 24

Allow the buns to cool well before serving. They are the best when they are hot, but you might not stop eating :))

Wasp Nest Buns - Step 24
Step 25

And a section. Too bad you can't smell the pictures, the buns are fantastic!

Wasp Nest Buns - Step 25
Step 26

Enjoy!

Wasp Nest Buns - Step 26
Quantity: 1 kg (1 large oven tray)
Prep time:
30 min
Difficulty: intermediate
Ready in: 60 min