Buns "hornet's nest". Wasp nest - Hungarian buns baked in milk Buns baked in milk
Delicious, tender, with a milky taste buns "Snails" will not leave you indifferent. This is the perfect addition to a family dinner.
Ingredients
For test:
about 400 g of flour (in a glass of 250 ml - 170 g of flour);
2 yolks;
250 ml of milk;
1 tsp Sahara;
a pinch of salt;
1/2 tsp dry yeast or 20 g fresh.
For filling our buns:
100 g butter;
50-100 g of sugar;
vanillin.
Fill for "Snails":
150 ml of milk;
50-100 g of sugar (for sweet lovers);
vanillin or vanilla sugar.
Cooking steps
Dissolve yeast in 100 ml of warm milk. Add a teaspoon of sugar, salt, 1 teaspoon of flour, mix and leave until a cap appears. Now the dough is ready.
Mix the yolks with the remaining warm milk, add the dough.
Mix flour with liquid and knead the dough below medium consistency. The dough will be very tender and slightly sticky to your hands, but it is advisable not to add a lot of flour so as not to clog the dough. Dust the dough with flour and leave on the board for 30 minutes.
At this time, beat the butter with sugar and vanilla for the filling.
Then roll out the dough on a floured surface.
Lubricate the dough with a foamy mixture of sugar, vanilla and butter.
Tightly roll the greased layer into a roll and cut with a sharp knife into pieces 5 cm thick. Place the rolls at a distance of 1 cm from each other in a greased form.
After that, pour our snails again with the rest of the milk and bake for another 20 minutes or so until brown-red.
And here's what happens.
Bon Appetit!
1. Cooking dough for yeast dough. Fresh yeast (I have dry yeast in the bag - 5 g, according to the translation printed on the bag), mix 2 pieces of refined sugar and 1/2 cup of warm milk. We put in a warm place until the frothy cap rises. Now mix the yolks, salt and the remaining warm milk and grind so that there are no yolk clots. Add flour and knead soft dough. The dough should be neither liquid nor tight. Cover with a towel and put back in a warm place for 30 minutes. On a floured surface, roll out the dough to the thickness of your little finger.
2. I rolled out in 2 passes, the first was in the finger, the second is thinner in mm 3-4. Here it is - if you want to get more buns, roll them into 1-2 rolls, if they are very tiny, then divide the dough into 5-8 parts. Beat soft butter with vanilla sugar). We form 1-2 or several small tight rolls, grease each one with a filling mixture, roll it up tightly and cut it into 3-5 cm thick, depending on how high your shape is.
3. Now we arrange them vertically in a heat-resistant dish at a distance of 1 cm from each other. Now let the buns stand for 20-30 minutes until they increase in size and fill the entire mold. Pour 150 ml of sweet milk into the mold. Bake for 15 minutes in an oven preheated to 185-200 degrees.
Step 1: Brew yeast.
Heat the milk, but don't boil it. Dilute in 100 grams warm milk yeast and stir. Add here one teaspoon sugar, and wheat flour, as well as salt. Stir again and wait until the yeast reacts. 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 liquid obtained in the previous step, start gradually adding flour, kneading an elastic but sticky dough. At the end, knead the mass with your hands on a floured countertop.
Cover the dough with a plate or kitchen towel so that it does not get chapped and leave it like that. 30 minutes. Yeast should begin to act and increase mass in volume.
Step 3: prepare the filling.
To prepare the filling, knead soft butter with granulated sugar, whisking everything well with a whisk until creamy. Add vanilla.
Step 4: form the buns.
Knead the dough again with your hands and roll out with a rolling pin into a thin layer. Thickly coat the dough with butter, whipped with sugar, spreading it evenly.
Then roll the smeared layer into a tight roll with your hands. Press it down a little, and then cut it with a knife into pieces, about 5 centimeters each.
Lay the finished rolls cut side down on a greased form, leaving about 1 centimeter. But, if the shape is narrow, then where to go, let them lie tightly, but after cooking they will need to be carefully cut. In the meantime, leave the buns to reach, let them increase in volume.
Step 5: bake the buns.
Preheat oven to 190 degrees. Separately, mix room temperature milk with sugar and vanilla for pouring, and then pour half of the resulting liquid into the form with the increased buns.
Send everything to bake in the oven for 15 minutes. The dough should brown and increase in volume.
Then, after the specified time, open the oven and pour the remaining milk into the buns. Bake some more 20 minutes without lowering the temperature in the oven.
As a result, you will get fragrant soft buns covered with a golden caramel blush. Take them out, take them out of the mold and, very importantly, leave them to cool at room temperature. And only then serve the Wasp's Nest buns to the table.
Step 6: Serve the buns.
Buns "Aspen's Nest" are very airy, soft and sweet. Serve them as a dessert or an afternoon snack, or maybe you want to start the day with something sweet for breakfast, then just make yourself a strong tea or coffee and enjoy pastries. Homemade cakes are always the way, always fresh and tasty.
Bon Appetit!
In order for the finished buns to shine, after baking, while the pastries are still hot, grease them with a little butter.
To prevent the buns from turning rubbery, keep an eye on the dough, do not accidentally add too much flour, making it cool. Act according to the sensations, the mass should eventually stick slightly to your hands.
Some housewives add ground cinnamon to the filling for extra flavor.
