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Wasp nests with raisins and walnuts

Wasp nests with raisins and walnuts

Preparation for wasp nests with raisins and walnuts

Put flour in a larger bowl and in a corner add salt, yeast and warm milk and leave to rise for 10 minutes, then mix with flour and other ingredients and knead until it comes off the fingers and leave to rise until it doubles in volume.

When it has risen, divide the dough and make two sheets, which are greased with melted butter and filled according to your preferences. I filled the first sheet only with raisins and condensed milk and the other with walnuts and the remaining raisins from the first sheet, then I twisted them and cut them into equal pieces, see image 4. Place the pieces in a greased pan with oil or butter and leave for another 5 minutes, then put in the preheated oven at 180 degrees for 20 minutes. When they are well browned, remove and grease with the yolk and condensed milk and leave for another 2 minutes.

Since I didn't have two trays in the same way, I used the muffin tray again wasp nests with raisins and walnuts they came out more attractive, this can be seen from the presentation image.


Preparation Golden dumplings

Mix the yeast with a tablespoon of sugar and warm milk. Leave for 5 minutes, then mix all the ingredients and form a dough that is left to rise until it doubles in volume. Spread the dough on the table and cut the slices, as in the dough.

Put a little jam and 2 raisins on each round. Each round is folded and shaped into balls.

For rolling: melt the butter. In another bowl, mix the walnuts, powdered sugar and lemon peel. Each ball of dough is passed through melted butter and rolled in walnut / sugar.

The trays, with higher walls, are lined with baking paper. Place layers of dumplings rolled in walnut / sugar. Continue until 2/3 of the height of the tray is filled. They need vertical space to leaven. The last layer, the one above, will contain dumplings greased with butter, NOT rolled in walnuts and sugar (so as not to burn).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

From the leftover dough left after cutting the dumplings, a mini cake is made. Mix with all that is left of the walnut, jam, raisins and melted butter and put in a smaller form, also lined with baking paper.


Wasp nest 2

Another recipe, the fluffier version taken from a TV show.

  • 500g flour
  • 60g butter
  • 25g yeast
  • 250ml milk
  • 1 glass of sour cream
  • 2 eggs and 2 yolks
  • lemon peel

Mix the butter (melted) with the flour and put the yeast soaked in milk, sour cream, egg yolks, whole eggs, a little salt.

Knead well and leave to rise covered with a towel until it doubles in volume.

For the filling, rub the butter with the powdered sugar.

Divide the dough in half and spread the first sheet and grease with butter mixed with sugar and sprinkle with walnuts. Roll and then cut into slices of about 1.5 cm (see recipe here).

Let it rise in the pan for 20 minutes and then bake at 180g C for 20-30 minutes.

When we take them out of the oven, we put a spoonful of the milk mixed with the vanilla sugar and we put them in the oven for another 5 minutes.

We serve hot, warm, warm, cold & # 8230

How many will you eat? :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cinnamon rolls

Snails, rolls, wasp's nest or spiral, whatever I call this baker's dessert, gives me a very pleasant feeling. The smell of warm bread, aunts of bread and a little sweet road with a very attractive geometric shape.
Today I present a recipe for rolls with cinnamon and dried fruit, but the principle can be the same for a snail with walnut or poppy.


I started with the dough: In a bowl I mixed 500g of 000 flour, I added 7 grams of dry yeast and a pinch of salt.


In a saucepan I heated 300ml of milk and 40g of butter until the butter melted, without reaching a very high temperature. I poured the warm liquid resulting from this process over the flour, I added another egg and I homogenized the dough using a spatula.


I moved the dough on a surface sprinkled with flour and kneaded for 10 minutes until I got a smooth and non-sticky dough. I moved the dough in a bowl greased with a little oil, covered it with plastic wrap and left it to rise until it doubled (about an hour).


I then took out the leavened dough on the counter sprinkled with flour, pressed it to remove the air and spread it in a rectangular sheet with a thickness of ½ cm. Using a brush, I greased the sheet with 40g of melted butter, over which I evenly sprinkled 100g of brown sugar and a tablespoon of ground cinnamon. I added 100g of dried cranberries and raisins and rolled the dough into a cylindrical shape.

In order to be able to slice more easily, I put the dough in the cold for 20 minutes and arranged the 2cm thick slices on a round tray.

I let it rise for another 40 minutes at room temperature and then I baked at 190⁰C for 25-30 minutes until the spirals were browned without burning.


I served these rolls next to a glass of milk for breakfast, but they could just as well be covered with a simple icing or sprinkled with some honey or maple syrup.


Wasp nests

Wasp nests are a well-known dessert in Romanian cuisine, delicious and easy to make. The cake is another presentation for the cake, being very similar in appearance to the Rozenkrantz cake.

In fact, the basic recipe is also that of cozonac, only that the way of placing & icircn tray and presentation differs. If you know how to make cozonac, this recipe can't help but come out.

  • 500 g flour
  • 300 ml milk
  • 50 g butter
  • 50 g sugar
  • 5 yolks
  • 10 g of yeast
  • 1 tablespoon vanilla essence
  • a pinch of salt
  • the peel of a lemon
  • Filling:
  • 250 g walnuts
  • 200 g butter
  • 100 g sugar
  • 1 sachet of vanilla sugar
  • Syrup:
  • 100 g sugar
  • 100 ml of milk

The dough for the wasp nest is very similar to that for the cake. Heat the milk with the sugar and the yolks. Mix the yeast with a little sugar, a little flour and a few tablespoons of warm milk. When the mayonnaise has doubled in volume, pour it over the flour and add the milk mixture with eggs and sugar, which has cooled a little in the meantime.

Add a pinch of salt and vanilla essence and knead a dough that no longer sticks to your hands. It does not require as much kneading time as the cake. At the end, incorporate the lemon peel. Leave the dough to rise for at least 30 minutes.

For the filling, mix the butter at room temperature with the sugar and ground walnuts. When the dough has risen, spread it with a rolling pin on a surface powdered with flour.

Spread the filling over the thin sheet of dough, leaving a 2 cm free edge. Start rolling the dough as tightly as possible. Remove the edges of the roll, then cut the dough into pieces a few cm wide.

Place the rolls on a tray, taking care not to stick them together and leave them to rise for another 30 minutes. Put the tray in the oven, in the preheated oven, at 180 degrees, for 50 minutes. Reduce heat to 160 after the first 15 minutes.

For the syrup, boil the milk with the sugar in a pot over high heat until the sugar has melted. Pour the syrup over the wasp nests while they are still hot.

Allow to cool and add more syrup if needed.

You have to see it too.


Wasp's nest


Who doesn't know these spiral snails so delicious? With walnut or only with sugar, with or without icing, fluffy and crunchy at the same time, we find it in pastry shops or bread shops, it is always very sought after and very appreciated. Although there have been many variants, with poppy seeds, with cinnamon, which with walnuts remains everyone's favorite. And if it's made in the house, it's the best, isn't it? You should know that it is very simple to prepare, or so I say, it is a yeast dough, spread, greased with butter, sprinkled with ground walnuts, then rolled, cut and baked. This is how beautiful snails are obtained that grow when baked and brown so beautifully. No sense in telling you now - I don't wanna ruin the suprise.

Wasp's nest

  • 600 g of flour 000
  • 25 g fresh yeast
  • 50 g butter
  • 50 g sour cream (optional)
  • about 200 ml of milk
  • 70 g sugar
  • 2 eggs
  • grated lemon or orange peel

For the syrup above:

Mix the yeast with a little warm milk and a little flour and let it grow warm.

Rub the eggs with the sugar, add the yeast, butter, sour cream and gradually the flour, alternating with the warm milk. Knead quickly until it comes off the bowl, a suitable soft dough that is left to rise covered with a napkin, in a place away from drafts for 1 hour. You can put it in the oven, of course with the fire off :)
For the filling, rub the butter well with the sugar until it melts.
After an hour, spread a sheet of dough then spread the butter over it carefully so that it covers the entire surface, put the walnuts and roll.


We cut the rounds with a thickness of about 2 cm.

Preheat the oven to 170 degrees Celsius.
Put the slices in a greased pan lined with flour, let them sit for 20 minutes then bake them for 30 minutes.

Meanwhile, prepare the syrup, heat the milk with the sugar. Remove the tray from the oven and pour a tablespoon of hot milk on each snail. Put the tray in the oven for another 5 minutes.

You can leave them like this, without the syrup depending on how you like it.

When they are nicely browned, take them out and let them cool a bit.

Here's how crunchy they are and how they unwind nicely

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Wasp nest with a super dough

It took
Sift flour. Mix the sugar with the salt and dissolve in the warm milk.
Separately, in a bowl, beat eggs with melted and cooled butter, milk (in which you dissolved sugar and salt) and warm water.
You can make the dough for wasp nests, either in the bread machine (1) or by kneading it by hand (2):
1 / Put the composition with eggs, sifted flour in the bread machine, sprinkle with dry yeast, vanilla sugar and set the bread machine on the kneading and leavening program.

* If you use fresh yeast, then grease it with the sugar from the recipe and dissolve it in a little warm milk (from the amount specified in the ingredients), before adding it in the order above.

2 / If you do not use a bread machine, proceed as follows: put in a large bowl that will leave room for movement, flour mixed with sugar and salt.
Make a hole in the middle and pour the composition with eggs.
Sprinkle dry yeast and vanilla sugar on top.
Bring the flour from the edges of the bowl and mix it with the liquid in the center to obtain a homogeneous mixture.
Then start kneading, for at least 15-20 minutes, until you get a fine and smooth dough that comes off the bowl and hand.

* If you use fresh yeast, then grease it with the sugar from the recipe and dissolve it in a little warm milk (from the amount specified in the ingredients). Let the yeast activate for 10 minutes, in a warm place, before adding it in the above order.

Put the dough obtained in a bowl greased with a little oil, cover the bowl with plastic wrap and kitchen towels and leave to rise for about 1 hour, in a warm place, without cold air currents or until it doubles in volume.

Filling
Rub the soft butter well with the sugar until it becomes a frothy cream.

Place the raised dough on the slightly floured work table and knead it lightly, then divide it in two.
Spread one rectangular sheet of dough at a time with a thickness of about 3-4 mm.
Grease each sheet with ½ of the amount of foamed butter.
Sprinkle evenly with ½ ground walnuts, then cinnamon, to taste (optional).
Roll the sheet on the long side in a roll.
Cut the roll into 3-4 cm thick slices.
Transfer the slightly spaced slices and place them in a round tray (with removable walls) with a diameter of 26 cm / rectangular tray, previously greased with butter and sprinkled with sugar, including the side walls.
Cover the tray with a plastic wrap and leave to rise for 30-40 minutes, in a warm place, until it doubles in volume.
Sprinkle the nests with sugar / brown sugar, optionally.
Place in the preheated oven for about 20 minutes, at 180 degrees or until the dough becomes firm and begins to brown.

Syrup
Meanwhile, prepare the syrup: bring the milk to a boil and dissolve the sugar.
Set aside and add the vanilla sugar.

Remove the tray from the oven and sprinkle / grease the nests with 1/3 of the amount of hot syrup.
Put the tray back in the oven for another 15 min.
Remove the tray from the oven again and sprinkle / grease the nests again with ½ of the remaining hot syrup.
Leave the nests in the oven for another 5 minutes, then sprinkle / grease with the rest of the hot syrup.
Bake for another 5 minutes or until the dough is done, the wasp nests are ripe and nicely browned.
Remove the tray from the oven and immediately the nests in the tray, by overturning, so that the sugar does not harden.
Put the wasp nests back on a plate, in the position you had in the tray.
Allow to cool.
Powdered with vanilla powdered sugar (optional)

Serve the wasp nests, warm, but they are just as good and fluffy and cold.


Mix a little flour with 20 gr. of yeast and 150 ml. Heat a little milk and leave to rise for a few minutes. (We can also add a powder of sugar to help the process). When the composition started to grow, add the rest of the flour, the rest of the milk -150 ml, 4 yolks and 2 tablespoons of sugar -40 gr. We mix them until they are homogenous, after which we spread the dough formed approximately by the width of the finger. Mix the butter with the remaining sugar -200 gr together with 1/2 vanilla stick.

The cream thus obtained is spread over the dough, after which we roll it and cut it into pieces the width of two fingers.

Leave to rise for another hour on the tray lined with baking paper, then put them in the preheated oven. Bake until they become beautiful, golden.

To make it even fluffier, halfway through the baking time, grease it with half a glass of milk mixed with a sachet of vanilla sugar. Optionally in the cream we can add raisins or ground nuts.


Wasp nests with raisins and walnuts - Recipes


Wednesday, October 8, 2008

Wasp nests (darazs feszek)


It's my first post so please have a little patience :) and you won't be sorry

Coca: 450g flour, 25g fresh yeast (6-7g instant dry yeast), 2 tablespoons grated sugar, a little salt, 3 egg yolks, 50 g butter, milk as it contains for a not too soft crust, so not exactly like the cake about 175ml milk

filling: 100 g butter, 140 g sugar, 1 packet of vanilla sugar, you can also add lemon peel
- a handful of coarsely chopped walnuts and / or raisins, but it is not obligatory

pt tray: butter and sugar for sprinkling: 1 packet of vanilla sugar, 1-2 tablespoons of sugar, 150ml liquid cream (I put plain milk)

How do we proceed:
- the yeast dissolves in a little sugar and warm milk and leaves a little aside (about 10-15 minutes)
..if you use instant dry yeast, mix it directly in the flour and continue following the steps below) - salt and the rest of the sugar we pour over the flour, then with the yolks and melted butter knead a crust properly, leave to rise 40-50 minutes. in the meantime, rub the butter with the sugar, this is the filling

From the raised hull, with the help of the twister, a 5mm wide sheet is spread & # 184

Spread the butter with the sugar and the flavors over it, sprinkle with coarsely chopped walnut kernels or raisins and roll in a roll.
The roll is cut into 2 finger thick pieces.


Grease the pan very well with butter, the bottom of the pan should be white from so much butter and sprinkle more and more sugar, then we start to put the pieces in the roll.
How? Gently squeeze them with your fingers at one end (otherwise the butter will drain from them) and place them face down. So from above if you look you will see a kind of rose.


Put the tray in the preheated oven over medium heat (about 30 minutes), when they are almost ready remove the tray and pour lightly on each milk with sugar (preheated otherwise the nests deflate) and bake for another 10-15 minutes. Remove from the hot pan, otherwise do not peel them from there :)


Sunny morning

How do we proceed:
dissolve the yeast in a little sugar and warm milk and set aside a little (about 10-15 minutes)
& # 8211 we pour the salt and the rest of the sugar over the flour, then with the yolks and the melted butter we knead a suitable shell hard, it is left to rise for 40-50 minutes & # 8230

From the crust raised with the help of the rolling pin, spread a 5mm wide sheet¸ Spread the butter with the sugar and the flavors over it, you can sprinkle the coarsely chopped walnut kernel or raisins and roll it in a roll.
Roll into 2-finger-thick pieces. Grease the pan very well with butter, the bottom of the pan should be white from so much butter and sprinkle with sugar more and more, then we start to put the pieces in the roll & # 8230 How? Gently squeeze them with your fingers at one end (otherwise the butter will drain from them) and place them face down. So from above if you look you will see a kind of rose.


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