Cinnamon rolls made in Hungarian style: these super delicious soft pastries are filled with a sweet buttery almond, vanilla and cinnamon filling, and they have a crispy top and sticky bottom. These tender rolls could be your next favorite pastries.
These almond rolls are crazy delicious, they are ideal for a snack, breakfast or crowd-feeding dessert and they are delicious with coffee or a cup of milk. Your family will love this Hungarian version of cinnamon rolls.
The Hungarian version of cinnamon rolls is called “darázsfészek” which means wasp nest. These fluffy and light yeasted dough rolls are stuffed with a sweet ground walnut, vanilla and cinnamon mixture. There’s no glaze on top of the rolls, but right before removing them from the oven, we brush them with a little milk to give them a nice soft texture. The milk soaks the batter and doesn’t let the roll to dry out, they stay very tender for 2 days. Sounds appealing, doesn’t it?
The original darázsfészek is made with ground walnuts. Walnut is one of most popular pastry filling in the Eastern European countries, they use it in crescent rolls, brioche, swirl breads, zserbo and probably the most famous walnut pastry is chimney cake, aka “kürtőskalács“. If you are in love with walnuts as much as I am, you should try my London Bars recipe, which is a three layered shortbread topped with an apricot jam spread and egg white walnut foam.
Because we didn’t have walnuts at home, but we had a huge bag of almonds in the kitchen cupboard, I replaced the walnuts with almonds. These rolls basically go well with almost any ground nuts or even without nuts. This recipe works with a simply cinnamon, vanilla or even with a cocoa filling as well. Although the best tasting wasp nests are filled with the combination of these three ingredients.
The dough is made completely from scratch and rises up relatively fast. After about 10 minutes of kneading, the dough will double it’s size in one hour. Then you just have to roll out the dough, spread the filling, roll up and cut the dough into slices. place the slices into the baking pan leaving a little space between the slices and bake them for 15 minutes. Remove the rolls from the oven and brush them with milk and bake until they are golden brown. The rolls are going to be a little crispy on the top, a little sticky on the bottom and perfectly tender in the middle.
The dough is perfectly tender and with the super yummy butter, almond, vanilla and cinnamon filling, these rolls could be your family’s next favorite pastry.
- For the dough:
- 2 cups flour
- ⅔ cup / 150 ml milk
- 2 egg yolks
- ½ tsp sugar
- 1 teaspoon dry yeast
- 3 tbsp butter
- 3 tsp sugar (more if you desire)
- 1 tsp vanilla extract
- ⅓ cup ground almond
- 1 cup milk
- 1 tbsp brown sugar
- + butter for greasing the pan
- Heat the milk until is lukewarm, then stir in the sugar and yeast until dissolved. Set aside for 5 minutes.
- In a large bowl sift the flour and add a pinch of salt. When the yeast is activated, pour it into the bowl. Add 2 egg yolks to the batter and knead the batter with your hand for 8-10 minutes or knead it in a stand mixer for 4-5 minutes. Add more milk if necessary. The batter has to be smooth, pliable and doesn't stick to the bowl. Sift a little flour on top of the batter, cover it with a kitchen towel and let it rest for an hour in a warm place.
- While the batter is resting prepare the filling. mix together the butter with the sugar, vanilla extract, cinnamon and ground almond. Set aside.
- Line a baking pan with parchment paper and grease it lightly with butter.
- When the batter is doubled in size, transfer it on a lightly floured surface. Roll it out to a 5 mm / 0.2in thickness.
- Spread the buttery filling evenly over the dough. Roll up the dough tightly, then cut into even slices.
- Transfer the slices into the prepared baking pan, leaving a little space between the rolls. Set aside for 15 minutes.
- Preheat the oven to 180°C | 356 ℉.
- Bake the rolls for 15 minutes, meanwhile prepare the glaze: heat the milk and stir in the brown sugar.
- Remove the rolls from the oven and pour one tablespoon hot milk on each of the rolls.
- Continue to bake for another 5-6 minutes or until the rolls are golden brown.
- Remove from oven and let it cool until they are just warm. The rolls are best eaten warm, the same day, but they're also quite delicious on the next.
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