Wasp nest

1 serving


From yeast and 2 pieces of raffinade sugar and 1/2 cup of warm milk, make a stew, add flour, egg yolks, salt, warm milk and knead the dough below the average consistency. Sprinkle it with flour and leave on a board for 30 minutes. Then, on a board sprinkled with flour, roll out the dough with a finger-thick layer and lubricate it with a foamy mixture of vanilla sugar and butter. Roll the lubricated layer tightly into a roll and cut into 5 cm thick pieces with a sharp knife. Put the resulting rolls in an upright position at a distance of 1 cm from each other in a refractory dish (larger in size than a cake baking tin), lubricated with oil. When the rolls are so large that they fill the tin, pour 150 g of sweet milk and bake for 15 minutes, then pour again 150 g of sweet milk and bake for another 15 minutes until brown-red.