Ingredients
Instructions
Mix warm milk, a pinch of sugar, and crumbled yeast to make a starter in a small bowl. Cover and let it rest for about 15 minutes.
In a larger bowl, weigh both flours, add sugar, salt, and mix together. Make a well in the center, add the egg yolk and activated starter. Mix, pour in melted butter, and knead the sticky dough.
Transfer the dough to a floured work surface and knead it with your hands until it is smooth and elastic. Then shape it into a loaf, place it back in the bowl, cover with a cloth, and let it rise in a warm place for about an hour.
Meanwhile, prepare the filling: in a bowl, mix 2 tbsp sugar, 50 g softened butter, and 2 tsp cinnamon for the spreadable filling.
When the dough has risen, transfer it to a work surface, divide it into two equal parts, and roll out each into a rectangular sheet about 3 to 5 millimeters thick.
Spread each sheet with the filling, roll up, and cut the resulting rolls into slices about 1.5 cm thick.
Arrange the wasp nests on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes. Just before baking, brush the wasp nests with melted butter mixed with a little milk.
Bake in an oven preheated to 190°C for about 20 minutes.
