Cuib de viespe (Romanian walnut rolls)

Name: Cuib de viespe (Romanian walnut rolls)
Ingredients: 12.5 g fresh yeast; 100 ml milk; 150 g sugar; 2 egg yolks; 250 g butter; 2 tablespoons sour cream; 1 tablespoon grated lemon zest; 2 sachets vanilla sugar; 500 g flour; 200 g ground walnuts; 50 g sugar; 1 tablespoon oil; 1 egg; 1 tablespoon sugar

Dessert - Cuib de viespe (Romanian walnut rolls) by Smaranda C. - Recipia

Cuib de viespe, Romanian walnut rolls, start with lukewarm milk to get the yeast going. The yeasted dough stays soft in the middle, with sweetened walnuts between the layers and a thin sugar crust on top; the smell of warm buffalo milk still reminds me of childhood, and the rolls taste good warm or cold. Preparation: 25 minutes. Cooking: 30 minutes. Resting: 95 minutes. Total time: 150 minutes. Servings: 12. About 520 kcal and 8 g protein per serving.

Ingredients

For the dough

12.5 g fresh yeast
100 ml milk
150 g sugar
2 egg yolks
250 g butter
2 tablespoons sour cream
1 tablespoon grated lemon zest
2 sachets vanilla sugar
500 g flour

For the filling

200 g ground walnuts
50 g sugar

For the tray and topping

1 tablespoon oil
1 egg
1 tablespoon sugar

Preparation

1. Dissolve the yeast in the lukewarm milk with 1 teaspoon of the 150 g sugar. Leave it for 10 minutes, until foamy. 2. Mix the egg yolks with the softened butter, sour cream, remaining sugar, lemon zest and vanilla sugar. Add the yeast mixture and flour, then knead for 10 minutes, until the dough comes away from your hand easily. 3. Cover the dough with a tea towel and leave it somewhere warm for about 60 minutes, until doubled in size. 4. Roll the dough out into a sheet, sprinkle over the walnuts mixed with the 50 g sugar and roll it up. Cut into slices the thickness of a finger, grease the tray with oil and arrange the rolls in it. Leave them to rise for 15 minutes. 5. Beat the egg and brush the rolls with it. Sprinkle the sugar on top and bake in an oven preheated to 180°C for 30 minutes, until nicely browned. 6. Leave them to cool in the tray for 10 minutes; serve warm or cold.

Notes

You can use 200 g ground hazelnuts instead of walnuts; the dough contains gluten, dairy and eggs, and the filling contains nuts. They go well with a cup of black tea, and look a little like cinnamon rolls. Keep the rolls in a sealed container in the fridge for up to 3 days. Taste the walnuts before using them; if they are bitter, replace them, since the sugar won't cover the taste. In a cool kitchen, the dough may need more than an hour to double in size. I prefer not to grind the walnuts into flour, but to leave little pieces in the filling.