Breakfast nests
easy
40 mins
40 mins
Ingredients
- 250 ml Milk
- 60 g Butter or margarine
- 1 TABLESPOON Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp grated rind
- 7-10 Tbsp of 1 untreated lemon
- 150 g Flour
- 4 Eggs (size M)
- 7-10 Tbsp Oil
- 7-10 Tbsp clarified butter
- 4-5 Essl. apricot jam
- 1 package (250 g) Icing sugar
- 3-4 Tbsp Lemon juice
Directions
- 1
Bring milk, fat, sugar, salt and lemon peel to the boil. Add the flour at once and stir until the mixture separates from the bottom of the pot as a dumpling. Pour into a bowl. Stir in 1 egg immediately. Stir in the remaining eggs one by one when the mixture has cooled down.
- 2
Pour the dough into a piping bag with a large star-shaped spout. Spray circles (approx. 6 cm Ø) onto baking paper coated with oil. Pour into the hot clarified butter (approx. 180°C) with the upper half facing down. Loosen baking parchment. Fry the cruller for about 4 minutes. Turn once. Let drip off. Warm up the jam. Coat nests with it and let them dry. Mix icing sugar and lemon juice.
- 3
Turn once. Let drip off. Warm up the jam. Coat nests with it and let them dry. Mix icing sugar and lemon juice. Spread the pastry with it. Place coloured eggs in the nests as desired
More Delicious Recipes
