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Pie "Waspen's Nest"

Author
Cookinero 13 Nov 2022
13830
Pie "Waspen's Nest"

I found the recipe for this cake in my grandmother's book. I was surprised by his way of cooking and I decided to try it. The cake is very tender and melts in your mouth.

How to cook Pie "Waspen's Nest"

Step 1

Pie "Waspen's Nest"

From yeast with a spoonful of sugar and 1/2 cup of warm milk with a pinch of salt, make a dough. Then add flour, egg yolks, warm milk and knead the dough below medium consistency. Sprinkle with flour and leave on a board for 30 minutes.

Step 2

Pie "Waspen's Nest"

Then sprinkle with flour and roll out the dough into a finger-thick layer and brush with a foamy mixture of butter, sugar and vanilla. Cut into slices and roll them into rolls.

Step 3

Pie "Waspen's Nest"

Place the resulting rolls in a greased mold at a small distance from each other and let them come up so that they completely cover the entire mold. When the rolls fit, then pour them with 150 ml of sweet milk and bake for 15 minutes. at medium temperature.

Step 4

Pie "Waspen's Nest"

Then take out and add the remaining sweet milk and bake until brown - red for another 15 minutes.

Step 5

Pie "Waspen's Nest"

Let cool slightly and cut into portions.

Pie "Waspen's Nest" - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you may skip the initial proofing step with sugar and warm milk—just mix it directly with the flour.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the oven or microwave before serving.
Yes! Replace the milk with a plant-based alternative (like almond or oat milk) and use vegan butter for the foamy mixture. Ensure your sugar is vegan-friendly if needed.
Generously flour your work surface and rolling pin, and lightly flour the dough itself. If it’s too sticky, chill it for 10–15 minutes to firm it up.
Yes! Wrap individual portions tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or reheat in a 300°F (150°C) oven until warm.
Replace the egg yolks with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per yolk) or commercial egg replacer. The texture may be slightly denser.
Serve warm with a dusting of powdered sugar, whipped cream, or a drizzle of caramel. Pairs well with coffee or tea for breakfast or dessert.
Absolutely! Brown sugar or coconut sugar will add a deeper flavor, while granulated sugar keeps it classic. Adjust to taste, but keep the texture finely granulated.
The first pour helps the rolls rise evenly, while the second ensures moisture and caramelization for a golden-brown finish without making the dough soggy.

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