Hungarian Cinnamon Rolls (Darázsfészek)

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Hungarian Cinnamon Rolls (Darázsfészek)

These traditional Hungarian cinnamon rolls are soft, decadent with the right amount of sweetness.

Prep Time35

Cook Time20

Rising time:2

Total Time2 55

Course: Breakfast, Dessert, Snack

Cuisine: Hungarian

Servings: rolls

Calories: 183kcal

Author: Rose

Equipment

small sauce pan
stand mixer or hand-held mixer
baking sheets

Ingredients

Dough:

1/2 cup milk, warmed
1 packet of dry active yeast
1 tbsp sugar
4 cups all-purpose flour, sifted
1/4 cup icing sugar
1/4 tsp salt
6 large egg yolks, room temperature
3/4 cup milk, warmed

Filling:

1/2 lb butter, room temperature
3/4 cup sugar
2 tsp pure vanilla extract
1 1/2 cups finely chopped walnuts
3-4 tsp cinnamon

Glaze:

1/4 cup milk
1/4 cup sugar
1/2 tsp cinnamon

Instructions

In a small sauce pan, warm a 1/2 cup of milk to lukewarm to warm temperature, to 110°F. (or heat milk in a microwave in a measuring cup for about 30 seconds, stirring to distribute the heat) Add yeast and sugar and give it a light stir. Set in a warm area and cover with a towel. Allow at least 10 minutes to rise and become frothy.
In a large bowl, sift flour, icing sugar, and salt. Once the yeast has activated and frothy, add yeast and egg yolks to the flour mixture.
Mixing by hand: work with your hands adding a little amount of the warmed milk at a time until you dough starts coming together. If it’s still dry add the remainder of the milk, if it starts to get sticky, then not all of the milk will be needed. Continue to work the dough and scrape the sides of the bowl, and transfer to a flat surface. Start kneading the dough for about 15 minutes until it is smooth, soft, and has bubbly consistency.
Using a stand mixer: measure and sift the flour, icing sugar and salt into the mixing bowl. Using a dough hook, add the activate frothy yeast and egg yolks, and set the speed to low. Then gradually add the warmed milk, only enough until the dough starts to come together, and pulls away from the sides of bowl. Continue on low speed for a few minutes. Then, transfer on a floured surface and knead for about 15 minutes until the dough is smooth and soft.
Place the dough in a large bowl, sprinkled with flour, cover with plastic wrap and a towel. Set in a warm place until it rises and doubles in volume, for about 1 hour.
Meanwhile, beat butter, sugar and vanilla until light and fluffy. Grind your walnuts with a nut grinder or food processor and set aside.
Divide the dough in half, and take one section and begin rolling. Roll out each section 12" x 24" and ¼ inch thickness. Divide the butter and walnuts for each section of dough. Spread butter evenly over the rolled dough and sprinkle half of the walnuts and half of the cinnamon on each roll.
Roll each section in a jelly roll fashion and cut 1 inch slices. Place on baking sheet lined with parchment paper about 1 inch apart. This allows the dough the space it needs to rise. Set aside again in a warm area, covered with a towel, to allow the cinnamon rolls to rise, for about 45 minutes to 1 hour.
In a small bowl, mix milk, and sugar and cinnamon. Set aside. This mixture will be brush onto the rolls when they are three-quarters baked.
Once the rolls have double in size. Preheat oven to 350°F and bake for 20-25 minutes, until golden in colour. Once the rolls are three-quarters baked, about 15 minutes in, brush with milk, sugar and cinnamon mixture.
Remove from oven, allow to sit in pan for about 15 minutes on cooling rack, then transfer them to cool on the cooling rack. But don't allow them to cool before having one or two! :)

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