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The wasp nest buns are heavenly fluffy, moist, tender, aromatic and so delicious. They are made from a soft yeast dough, filled with a sweet butter sugar mixture and baked in a creamy milk sauce. You can easily make this Hungarian classic at home using ordinary ingredients. You can find a detailed wasp nest buns recipe with the exact quantities and step-by-step instructions below.
What are wasp nest buns?
Wasp nest buns are Hungarian sweet yeast dough rolls in the shape of snails. They are stuffed with creamy whipped butter with sugar and baked in sweetened milk.
The rolls got their name from their shape. They look similar to a wasp’s nest.
Also try the Hungarian lemon cheese buns.
Refine the butter sugar filling and milk sauce
Wasp nest buns with nuts are still very popular. To make them, roasted and chopped walnuts or hazelnuts are spread over the butter sugar filling before the dough sheet is rolled up. You can fill the rolls with raisins and other dried fruits in the same way.
It is also possible to mix any spices into the milk with sugar. The milk sauce is very tasty with cinnamon. You can also refine it with vanilla.
Choose the right baking tin
To bake the wasp nest buns, you will need a round tin with a diameter of around 30 cm. As the rolls are poured with milk, the baking tin should be leak-proof and have a high rim.
For example, you can use a tall round casserole dish or a cake tin without a removable rim. It is better not to use a springform tin, otherwise the milk may leak out in the oven.
Alternatively, you can also use a rectangular leak-proof baking tin with a high rim. For the quantities below in the recipe box, it should be about 26 cm x 26 cm or 26 cm x 28 cm. A brownie baking tin is very suitable for this.
How to serve wasp nest buns?
The Hungarian wasp nest buns taste best warm, straight from the oven, similar to the Plushki or the Franzbrötchen. Leave them to cool very briefly so that you don’t burn yourself.
The sweet rolls are ideal for breakfast, alongside the vatrushka and the smetanniki. You can also serve them for dessert. They taste delicious with a glass of cold (plant-based) milk. A cup of tea or coffee also goes perfectly with them.
Store the leftover rolls in an airtight container in the fridge. You can then briefly reheat them in the oven before serving.
These rolls are
- moist,
- fluffy,
- soft,
- creamy,
- tender,
- buttery,
- sweet,
- incredibly delicious,
- aromatic,
- made from yeast dough,
- with butter sugar filling,
- baked in milk sauce,
- easy to make with common ingredients,
- ideal for breakfast or dessert,
- a classic of Hungarian cuisine.
How to make wasp nest buns: tips and tricks
- The amount of flour specified in the recipe may vary. Only add as much flour to the liquid mixture until you have a very soft, sticky, somewhat mushy but no longer liquid dough.
- According to the original recipe, only egg yolks are added to the yeast dough. This gives it a particularly tender consistency later on. Alternatively, you can replace two egg yolks with one egg.
- You can use the remaining egg whites to make the Bird’s milk sweets, for example.
- You can adjust the amount of sugar for the filling and the milk sauce to taste. Note that the yeast dough contains hardly any sugar and therefore does not taste sweet.
- To bake the rolls, you will need a leak-proof baking tin with a high rim. This can be an approx. Ø 30 cm round or an approx. 26 x 26 cm rectangular tin, both without a removable rim. Read more about this in the article above.
Did you make the Hungarian wasp nest buns using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other sweet roll recipes:
- Maritozzi recipe – homemade Roman classic
- Sweet buns with jam and crumbs – fluffy and very aromatic
- Buchty with apple-cinnamon filling – aromatic yeast rolls
Wasp nest buns
Equipment
- Ø 30 cm round baking tin
Ingredients
for the dough
- 250 ml milk lukewarm
- 2 egg yolks room warm
- 20 g sugar
- approx. 350 g flour
- 5 g dry yeast
- 1 pinch of salt
- flour for the work surface
- butter for greasing the baking tin
for the filling
- 150 g butter room warm
- 150 g sugar
- 1/5 tsp ground vanilla bean
for the milk sauce
- 300 ml milk warm
- 20 g sugar
Instructions
Preparation of the dough
- Dissolve sugar and dry yeast in lukewarm milk.
- Add egg yolks and salt and mix.
- Add flour in portions and knead into a very sticky, mushy but no longer liquid dough.
- Knead the dough for approx. 10 minutes, cover and leave to rise in a warm place for 1 hour.
Preparation of the filling
- Beat soft butter, sugar and vanilla for approx. 5 - 7 minutes until light and creamy.
Preparation of the milk sauce
- Dissolve sugar in warm milk.
Preparation of the rolls
- Grease the baking tin with butter.
- Dust the work surface generously with flour, place the dough on it and dust it with flour too.
- Roll out the dough into a rectangle approx. 0.8 cm thick.
- Spread the butter sugar filling evenly over it and smooth it out.
- Roll up the dough sheet from the long side and cut it into slices approx. 5 cm wide using a sharp knife.
- Place the snails next to each other in the baking tin with the cut facing upwards and leave to rise in a warm place for 30 minutes.
- Bake the wasp nest buns in a preheated oven at 356 °F (180 °C) for approx. 15 minutes until lightly golden brown.
- Pour the sweetened milk over the rolls and bake for a further 15 minutes until they are done.
- Leave the wasp nest buns to cool slightly in the baking tin and serve.
Notes
- The amount of flour specified may vary. Only add as much flour to the liquid mixture until you have a very soft, sticky, somewhat mushy but no longer liquid dough.
- According to the original recipe, only egg yolks are added to the yeast dough. This gives it a particularly tender consistency later on. Alternatively, you can replace two egg yolks with one egg.
- You can use the remaining egg whites to make the Bird's milk sweets, for example.
- You can adjust the amount of sugar for the filling and the milk sauce to taste. Note that the yeast dough contains hardly any sugar and therefore does not taste sweet.
- To bake the rolls, you will need a leak-proof baking tin with a high rim. This can be an approx. Ø 30 cm round or an approx. 26 x 26 cm rectangular tin, both without a removable rim. Read more about this in the article above.
- Note the detailed tips and tricks for making the wasp nest buns at the top of the article.
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