I think everyone knows about the contest organized by Laura Laurentiu , who hasn't found out yet has time to register, so me on the last hundred meters. :)))
This is the first recipe that I will submit, the recipe taken from Laura's blog, as required in the regulations. I had been planning them for a long time, but now I had to mobilize and say to myself: "today without chocolate" :))))
Appetizing, soft, fluffy and fragrant… some fluffy nests with coconut that are worth trying. They are excellent!
- For the dough:
- 350 g flour
- 180 ml of milk
- 50 g butter
- 1 yolk
- 75 g old
- 7 g dry yeast
- vanilla essence
- candied orange peel
- For the filling:
- 5 tablespoons coconut
- 1 tablespoon candied orange peel
- sweet cream for whipped cream
- For syrup:
- 100 ml of milk
- 50 g sugar
- freshly grated orange peel (1/2 teaspoon)
- vanilla essence
- 2 tablespoons coconut
- 30-40 g soft butter to grease the tray and pies
Preparation Fluffy nests with coconut:
Mix the yeast with 1 tablespoon of sugar, then dissolve in a little warm milk. Put the flour in a bowl, make a hole in the middle and pour the yeast mixture.
Separately rub the yolk with a little salt, then slowly pour the rest of the warm milk, the rest of the sugar and the flavors. Pour this mixture over the puffed yeast, then start kneading the dough. After all the ingredients have been incorporated, pour the melted butter little by little and knead until you get a smooth and non-sticky dough. Cover the bowl with a towel and leave to rise in a warm place until it doubles in volume.
- If necessary, add 1-2 tablespoons of flour.
- The bread machine can be used for the kneading operation.
For the filling:
Laura used the orange peel jam. I didn't have and I couldn't find anything to buy, so I improvised, according to the method presented by Alison .
In a bowl, mix the coconut with the candied orange peel, then gradually pour the whipped cream, until you get a firm and consistent paste.
Boil the milk, sugar, grated orange peel and coconut. Set aside, flavor with vanilla and keep warm.
We turn the raised dough on the table greased with oil and divide it into 12 balls, approximately equal.
- They can be made even smaller and then folded into several parts.
Each ball of dough is flattened, then in the middle of each is placed a teaspoon of filling. The edges are raised, tightened and glued together, forming a ball 🙂
Grease the pan (25/35 cm) well with butter and place the balls, with the closure down. Grease with plenty of butter and leave to rise for 30-40 minutes. Put the tray in the hot oven over medium heat. When the nests start to brown (after 15-20 minutes) heat the syrup again and pour it hot on top. Put the tray back in the oven and keep until all the syrup is absorbed and the nests are nicely browned.
RECIPE IN PICTURES