Darázsfészek - Hungarian Sugar Rolls

5 from 1 vote

Darázsfészek - Hungarian Sugar Rolls

A well known Sugar roll recipe with Transylvanian origin known as Erdélyi darázsfészek which translates to "wasps nest". These amazing cinnamon rolls are always a hit with family and friends. They are not difficult to make and can easily be made with things any hobby baker has at home.

Servings Rolls

Prep Time 30

Cook Time 40

Proofing 1

Total Time 1 40

Ingredients

Yeast Dough

⅓ cup All-purpose flour
1 large Egg
5 large Eggs Yolks
1 tbsp Dry Yeast
¼ tsp Salt
¾ cups Milk
1 lemon Zest

Filling

⅓ cup Walnuts Ground
7/8 cup Butter
2 cups Crystal Sugar
3 tbsp Vanilla Sugar
¼ cup Raisins Optional
2 tbsp Cinnamon Optional

Instructions

Dissolve the yeast in 200 ml of milk and a pinch of sugar. let it rest for 20 minutes at room temperature to activate the yeast. Add the flour to a bowl with the yeast, mil, lemon zest, egg yolks and a pinch of salt. Knead until it becomes a smooth dough.
Cover with kitchen membrane and a kitchen towel and let it rest at a warm place for 30 minutes.
Blend the butter with the powder sugar and cinnamon until it is creamy and pale. (You can make this without Cinnamon or replace the cinnamon with crushed walnuts)
Divide the dough in to two equal pieces, set one aside covered while preparing the first half. Roll the half out in to a thin rectangle about the thickness of three coins, then take half of the butter/sugar blend and dot it around the dough rectangle. Using an angled confectionery knife spread the sugar butter mixture equally across the rectangle until it is completely covered. Careful as this can easily tear the dough. Spread raising over the final butter/sugar layer.
Now tightly roll the dough at the longer side of the rectangle and with the butter side facing up in to a long roll. With a sharp and clean knife, cut the dough in to small rolls approximately two fingers long. Place each roll side down on a bit of powder sugar and round them. Place the rolls tightly but without deforming them in to your backing tray.
Cover the rolls and let them rest for 30 minutes, use this time to prepare the rolls with the second half of the dough. Optionally you can fill the dough with sugar and walnut, cacao or even poppy seed powder. Pre-heat your oven at 180 C.
Beat the whole egg with half a cup of milk and baste the rolls occasional during the baking process. Once the baking temperature has been reached, place the baking tray in the oven, bake for 20 minutes and remove to paint the egg/milk mixture on the sugar rolls.

Calories: 252kcal

Course: Dessert

Cuisine: Hungarian

Keyword: cinamon, roll, sugar, walnut, yeast

Nutrition