:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/3BHEBtqDWQFby5soUCy4/14c1983f41c78a3df9c30062ca18af.jpeg "Bird's Nest")
Ingredients
Ingredients
- 500 g all-purpose flour
- pinch Only
- 10 g dry yeast
- 80 g sugar
- 75 g butter
- 200 ml lukewarm milk
2 eggs Filling
- 130 g sugar
- 20 g Cinnamon from Ceylon
- 100 g butter
- 100 g walnuts
Cream after baking
- 250 g mascarpone
- 30 g Of powdered sugar or to taste
- 150 vanilla From g Greek yogurt fat
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Directions
Eggs and butter should be at room temperature.
We heat up the milk. We crack the eggs and put them into a bowl. We add sugar and a pinch of salt, and mix it with a whisk. We add softened butter and whisk it together with the egg-sugar mixture. We pour in the warm milk and mix it. Mix the flour with the yeast. Gradually add the flour with yeast to the liquid mixture. Using a kitchen robot, knead a smooth and elastic dough. The dough should be non-sticky. We cover it with foil or a cloth and put it in a warm place to rise for approximately 1 hour.
Content:
Mix the softened (or melted) butter with cinnamon and sugar. Chop the walnuts finely.
Roll out the leavened dough (we just stretched it with our hands) to approximately (0.5 cm). Spread with filling and sprinkle with walnuts. Cut into approximately 5 cm wide pieces (12 pieces) and place on a baking sheet lined with baking paper.
Bake in a preheated oven at 180 ° for about 22-30 minutes.
Mascarpone is mixed with yogurt, vanilla and sugar.
After baking, we spread it with cream and sprinkle it with chopped nuts, pistachios.
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napieklaBird's Nest
This yeast dough is very easy to work with. The dough is as elastic as clay.
Eggs and butter should be at room temperature.
We heat up the milk. We crack the eggs and put them into a bowl. We add sugar and a pinch of salt, and mix it with a whisk. We add softened butter and whisk it together with the egg-sugar mixture. We pour in the warm milk and mix it. Mix the flour with the yeast. Gradually add the flour with yeast to the liquid mixture. Using a kitchen robot, knead a smooth and elastic dough. The dough should be non-sticky. We cover it with foil or a cloth and put it in a warm place to rise for approximately 1 hour.
Content:
Mix the softened (or melted) butter with cinnamon and sugar. Chop the walnuts finely.
Roll out the leavened dough (we just stretched it with our hands) to approximately (0.5 cm). Spread with filling and sprinkle with walnuts. Cut into approximately 5 cm wide pieces (12 pieces) and place on a baking sheet lined with baking paper.
Bake in a preheated oven at 180 ° for about 22-30 minutes.
Mascarpone is mixed with yogurt, vanilla and sugar.
After baking, we spread it with cream and sprinkle it with chopped nuts, pistachios.
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