Breakfast nests

Name: Breakfast nests
Cook time: 40 min
Total time: 40 min
Yield: 15
Ingredients: 250 ml Milk; 60 g Butter or margarine; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Flour; 4 Eggs (size M); 7-10 Tbsp Oil; 7-10 Tbsp clarified butter; 4-5 Tbsp Apricot Jam; 1 package (250 g) Icing sugar; 3-4 Tbsp Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 15

250 ml Milk
60 g Butter or margarine
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
150 g Flour
4 Eggs (size M)
7-10 Tbsp Oil
7-10 Tbsp clarified butter
4-5 Tbsp 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 an egg immediately.
2
Stir in the remaining eggs one by one when the mixture has cooled down. 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.
3
Loosen the baking paper while doing so. Bake for approx. 4 minutes until golden brown, turning once. Drain on a cake rack. Warm up the apricot jam. Coat the nests with it and let them dry. Mix icing sugar and lemon juice to a glaze.
4
Spread the pastry with it as well.