Name: Nest Easter rolls
Yield: 12
Ingredients: Butter - 75 gram; Chicken egg - 1 PC.; Milk - 250 Ml; Flour - 500 gram; Sugar - 1 tbsp; Salt - 1/2 Tsp; Dry yeast - 7 gram; Milk - 250 Ml; Egg yolk - 2 PC.; Flour - 1 tbsp; Potato starch - 1 tbsp; Sugar - 50 gram; Vanilla essence - 1 Tsp; Lemon juice - 1 PC.; Powdered sugar - 100 gram; Coconut flakes - 50 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Nest Easter rolls

Dough

1. Butter 75 gram

2. Chicken egg 1 PC.

3. Milk 250 Ml

4. Flour 500 gram

5. Sugar 1 tbsp

6. Salt 1/2 Tsp

7. Dry yeast 7 gram

Cream

1. Milk 250 Ml

2. Egg yolk 2 PC.

3. Flour 1 tbsp

4. Potato starch 1 tbsp

5. Sugar 50 gram

6. Vanilla essence 1 Tsp

Glaze

1. Lemon juice 1 PC.

2. Powdered sugar 100 gram

3. Coconut flakes 50 gram

How to cook deliciously - Nest Easter rolls

1. Stage

Let's start the process by making the cream. We need milk, yolks, flour, starch, sugar and vanilla.

2. Stage

In a bowl, pour the starch and flour Add the yolks to the dry mixture and stir with a whisk until smooth.

3. Stage

Pour a third of the hot vanilla milk into the egg-starch mixture, stirring vigorously with a whisk. Then, with continuous stirring, pour in the remaining milk, put on a low heat, stirring constantly with a wooden spatula or whisk. While heating, the cream will thicken. Put the cream in a bowl (to cool faster). Cover the bowl with clingfilm, so that the film fell directly on the surface of the cream - then no film will form on the surface. Put it in the fridge until it cools completely.

1. Stage. Nest Easter rolls: Pour a third of the hot vanilla milk into the egg-starch mixture, stirring vigorously with a whisk. Then, with continuous stirring, pour in the remaining milk, put on a low heat, stirring constantly with a wooden spatula or whisk. While heating, the cream will thicken. Put the cream in a bowl (to cool faster). Cover the bowl with clingfilm, so that the film fell directly on the surface of the cream - then no film will form on the surface. Put it in the fridge until it cools completely.

4. Stage

Transfer the cold cream to a bag.

5. Stage

Dough - we need milk, sugar, flour, yeast. Heat the milk and dissolve in it the yeast and sugar, add 4 tablespoons of flour. Take it to a warm place to ferment for 10 minutes.

6. Stage

While the stew is fermenting, sift flour into a bowl, melt butter, and beat 1 egg with salt.

7. Stage

Pour the eggs and salt into the risen stew and start kneading the dough.

8. Stage

Pour gradually the oil and gradually add the flour. Not all of it, but 450 grams. Save 50g for later... And knead the dough to a smooth, elastic, but soft ball.

1. Stage. Nest Easter rolls: Pour gradually the oil and gradually add the flour. Not all of it, but 450 grams. Save 50g for later... And knead the dough to a smooth, elastic, but soft ball.

9. Stage

Now we take our kolobok... Pour cold-cold water into a big bowl and... ...dip it in. It's... it's drowned.

10. Stage

After about 10-15 minutes the dough will start to rise. The time it takes for the dough to rise depends on how well we have kneaded it. The better, the faster. After another 10 minutes... it's popped!

1. Stage. Nest Easter rolls: After about 10-15 minutes the dough will start to rise. The time it takes for the dough to rise depends on how well we have kneaded it. The better, the faster. After another 10 minutes... it's popped!

11. Stage

Now we take out our "drowned", blot with a napkin and mix it with the remaining flour (remember 50 g?). Cover and let it rest for 30 minutes, let it come to its senses and warm up a bit...