Wasp nest

Name: Wasp nest - Claudia N.
Ingredients: For the dough: 1 kg flour; 1 packet of dry yeast; 3 tablespoons sugar; 100 ml oil; 5 egg yolks; 600 ml milk; 1 teaspoon salt. For the filling: 300 g butter; 200 g sugar; 100 g ground walnuts. For the syrup: 400 ml milk; 200 g sugar; vanilla/rum essence.

Dessert - Wasp nest by Claudia N. - Recipia

The wasp nest is a leavened dessert, with rolled sheets and a filling of butter, sugar, and walnuts. It can be served plain or alongside a glass of milk, including for breakfast. The dough is not difficult to make, but it requires kneading and time to rise. If you don't often work with dough, it's worth having a little patience on your first attempt; once the dough rises, shaping the rolls is quite easy. Quick Info Total time: not specified in the original recipe; depends on rising time and oven Preparation time: not specified Rising time: until the dough increases in volume, then another 15 minutes after placing the pieces in the tray Baking time: the exact time is not specified; after adding the syrup, the dessert bakes for about 10-15 minutes Servings: the number depends on the size of the cut pieces Difficulty: medium Recipe type: leavened dessert, suitable for breakfast or snack Ingredients For the dough 1 kg flour 1 packet dry yeast 3 tablespoons sugar 100 ml oil 5 egg yolks 600 ml milk 1 teaspoon salt For the filling 300 g butter 200 g sugar 100 g ground walnuts For the syrup 400 ml milk 200 g sugar vanilla or rum essence, to taste Optional, for finishing ground walnuts, to sprinkle on top after adding the syrup Preparation method 1. Prepare the dough Put all the ingredients for the dough into a bowl: flour, dry yeast, sugar, oil, egg yolks, milk, and salt. Mix, then knead well until you get a homogeneous dough. Let the dough rise in a warm place, near a heat source. The time is not specified, so watch for the dough to rise before moving on to the next step. 2. Make the walnut filling Blend the butter with the sugar until the mixture becomes fluffy. Add the ground walnuts and mix until well combined. The cream will be softer and not very thick. It is normal for it to have this consistency and it should not be thickened with other ingredients. 3. Divide and roll out the dough After the dough has risen, divide it into two equal parts. Roll out the first piece with a rolling pin, forming a sheet similar to that for pie. The sheet should not be too thin. Spread half of the butter, sugar, and walnut cream over the entire surface of the sheet. Roll the dough like a strudel, until you obtain a well-closed roll. Cut the roll into pieces of about 5 cm, using a very sharp knife. The cutting should be similar to portioning a dessert before baking. Proceed the same way with the second piece of dough and the remaining filling. 4. Place the pieces in the tray Prepare the tray and line it with baking paper. Place the pieces of dough upright, with the cut side up, so that the filling is visible. Leave about 5 cm between pieces, as the dough needs space to rise. After placing them, let them sit in the tray for another 15 minutes for a second rise. In the meantime, prepare the oven. The original recipe does not specify the baking temperature, but mentions that the tray should be placed in a well-heated oven. 5. Prepare the syrup Mix the milk with the sugar until the sugar dissolves, then add the vanilla or rum essence. The syrup should be homogeneous before use. 6. Bake and add the syrup Place the tray in the well-heated oven. When the pieces of dough start to brown, remove the tray and distribute the syrup over each piece. For this step, a silicone brush can be used so that the syrup reaches evenly on each nest. After adding the syrup, you can sprinkle ground walnuts on top. Put the tray back in the oven and bake the dessert for another 10-15 minutes. The duration may vary depending on the oven. Why I make the recipe often The wasp nest is suitable when I want a dessert that can also be served for breakfast. It is filling due to the dough, butter, and walnuts, and the syrup gives it a softer and more pleasant texture. It can be eaten plain or with milk, without the need for other additions. A useful note is that the recipe can also be made by someone who doesn't handle kneading very well, with a little patience. The dough needs to be kneaded well and left to rise, and the rest of the steps are easy to follow. Tips 1. Don't worry if the filling seems too soft. The recipe is designed with a rather fluid cream of butter, sugar, and walnuts that spreads on the sheet. 2. Use a sharp knife to cut the rolls. If the blade does not cut cleanly, the pieces may deform and the filling may come out more easily. 3. Place the pieces with the filling side up. This way, the syrup can be distributed more easily, and the filling remains visible. 4. Keep about 5 cm distance between pieces. The dough continues to rise and needs space in the tray. 5. Add the syrup when the pieces have already started to brown. After the syrup, the dessert goes back in the oven for another approximately 10-15 minutes. Substitutions For the syrup, you can use vanilla essence or rum essence, depending on your taste. These are the only substitutions mentioned in the original recipe. Variations After distributing the syrup, you can sprinkle ground walnuts over the pieces. Otherwise, the recipe is based on the combination of leavened dough, butter, sugar, and walnuts, without other additions. Serving ideas The wasp nest can be served plain, after cooling sufficiently, or together with a glass of milk. It is suitable for breakfast and can also be served as a snack. Frequently asked questions How long should the dough be left to rise? The recipe does not specify an exact number of minutes. The dough is left to rise near a heat source and is used after it has risen. After the pieces are placed in the tray, they should be left for another 15 minutes. How thin should the sheet be rolled out? The sheet should be rolled out like a pie crust, but not too thin. If it is too thin, the roll may break more easily when filled and rolled. What do I do if the filling seems too soft? There is no need to modify the composition. The butter is blended with the sugar until fluffy, then the walnuts are added. The resulting filling will not be very thick, and this is normal for this recipe. When is the syrup added? The syrup is added after the pieces of dough have started to brown. Remove the tray, distribute the syrup on each piece, then put the tray back in the oven for about 10-15 minutes. Can I sprinkle walnuts on top? Yes. After adding the syrup, you can sprinkle ground walnuts over the wasp nests before putting the tray back in the oven. Nutritional values The values below are approximate and refer to the total amount prepared, not including any ingredient losses or the exact serving size. For the entire recipe: Calories: approximately 9,900 kcal Protein: approximately 160 g Carbohydrates: approximately 1,270 g Fats: approximately 465 g The values per piece cannot be accurately calculated without knowing how many pieces result from the two rolls. Additionally, they will vary depending on the actual amount of syrup absorbed and the size of the cut pieces. Storage and reheating After cooling, the wasp nest should be stored in a covered container to prevent it from drying out. Since the dessert contains syrup and a butter filling, it is best consumed within a short time while it remains soft. For reheating, only heat the pieces you plan to serve. Reheating should be done carefully, as the dessert can dry out if left too long in the heat.

Wasp nest

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