Wasp nest buns
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 the Hungarian classic at home with this recipe using ordinary ingredients.
Servings 11 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.