Ingredients for making Wasp Nest buns
For the test
- Wheat flour 400 grams
- Egg yolk 2 pieces
- Milk 250 milliliters
- Sugar 1 teaspoon
- Salt 1 pinch
- Dry yeast 1/2 teaspoon (or 20g fresh)
- Butter 100 grams
- Sugar 50-100 grams
- Vanillin to taste
For milk filling
- Milk 150 grams
- Sugar 50-100 grams
- Vanilla or vanilla sugar to taste
- Main ingredients: Milk, Butter, Flour, Sugar
- Serving 12 Servings
Deep plate, cup, rolling pin, plate, whisk, kitchen knife, butter knife, tablespoon, baking dish, hot pot holders.
Cooking Wasp Nest Buns:
Step 1: brew the yeast.
Heat the milk, but do not boil it. Dilute in 100 grams warm milk yeast and mix. Add here one teaspoon sugar, and wheat flour, as well as salt. Stir again and wait for the yeast to react. You will see a characteristic "cap" of foam.
Mix the remaining warm milk with the yolks, and then combine everything with the finished dough.
Step 2: knead the dough.
In the fluid obtained in the previous step, begin to gradually add flour, kneading an elastic but sticky dough. At the end, knead the mass with your hands on a tabletop sprinkled with flour.
Cover the dough with a plate or a kitchen towel so that it does not wind and leave it on 30 minutes. Yeast should begin to act and increase mass in volume.
Step 3: prepare the filling.
To prepare the filling, mash the soft butter with sugar, thoroughly whisking everything with a whisk until creamy. Add vanillin.
Step 4: form the buns.Wash the finished dough with your hands again and roll it with a rolling pin into a thin layer.
Cover the dough thickly with butter and sugar, spreading it evenly.
Then hands roll the oiled layer into a tight roll. Squeeze it a little, and then cut it with a knife into pieces, about a thickness 5 centimeters everyone.
Lay the finished rolls with the cut down on the oiled form, leaving about 1 centimeter. But, if the shape is narrow, then where to go, let them lie tight, but after cooking they will need to be carefully cut. In the meantime, leave the buns to go, let them increase in volume.
Step 5: bake the buns.
Preheat the oven to 190 degrees. Separately, mix room-temperature milk with sugar and vanilla for pouring, and then pour half of the resulting liquid into a mold with enlarged buns.
Send everything baked in the oven on 15 minutes. The dough should brown and still increase in volume.
Then, after the indicated time, open the oven and pour the remaining milk into the buns. Bake more 20 minuteswithout lowering the temperature in the oven.
As a result, you will get fragrant soft buns covered with a golden-caramel blush. Remove them, remove from the mold and, very importantly, leave to cool at room temperature. And only then serve the Hornet’s Horn buns to the table.
Step 6: serve the buns.
The Hornet’s Horn buns are very airy, soft and sweet. Serve them as a dessert or for an afternoon snack, or maybe you want to start the day with breakfast with something sweet, then just make yourself strong tea or coffee and enjoy baking. Homemade cakes are always welcome, always fresh and tasty.
Enjoy your meal!
- In order for the finished buns to shine, after baking, while the baking is still hot, grease them with a small amount of butter.
- So that the buns do not turn out rubber, watch the dough, do not accidentally add too much flour, making it cool. Act on the senses, the mass should eventually stick slightly to the hands.
- Some housewives add ground cinnamon to the bun filling for added flavor.