Easter brioche Nests

Description

I want to offer you a wonderful recipe of delicious rolls with custard. There are many different recipes of dough, I decided to use the recipe called "Drowned men". Very interesting yeast dough, which is necessary for a good recovery... drown in cold water. The whole process from start of mixing to end takes no more than 50 minutes for yeast dough very quickly. The whole secret lies in the fact that we drop the dough right into the water. In the water the dough is very fast suits because of failing carbon dioxide - water is the shell. During normal fermentation of the gases go into the air and the process takes longer. Soft and airy dough! Just fabulously tasty and not stale for a long time.

Ingredients

Butter

75 g
Chicken egg

1 piece
Milk

250 ml
Flour

500 g
Sugar

1 Tbsp
Salt

0.5 tsp
Yeast

7 g
Milk

250 ml
Yolk egg

2 piece
Flour

1 Tbsp
Potato starch

1 Tbsp
Sugar

50 g
Vanilla essence

1 tsp
Lemon juice

1 piece
Powdered sugar

100 g
Coconut shavings

50 g

Cooking

Begin the process with preparation cream. We will need milk, egg yolks, flour, starch, sugar, vanilla.

In a bowl sprinkle the starch and flour add to the dry mixture the egg yolks and mix with a whisk until smooth.

Pour a third of hot vanilla milk in the starch-egg mixture, rapidly stirring with a whisk. Then, while continuously stirring, pour in the remaining milk, place over low heat, stirring constantly with a wooden spatula or whisk. In the process of heating the cream thickens. To shift the cream in a bowl (that quickly cooled). A bowl of cream cover with cling film so that the film is formed directly on the surface of the cream then the surface will form a film. To put it in the fridge until cool.

Cold cream to migrate into the bag.

The DOUGH - we will need milk, sugar, flour, yeast SAF-moment. Milk to heat and dissolve in it the yeast with the sugar, add the 4st. L. flour. Put in a warm place for 10 minutes to ferment.

While the dough ferments, sift in a bowl the flour, melt the butter, 1 egg whipped with salt.

In approaching the dough pour the eggs with the salt and start kneading

Gradually pour the butter and gradually add flour. But not all, and Leave 450 g. 50 g for later... And knead the dough until smooth, elastic, but soft bun.

Now we've got our bun... Recruit cold preholiday water in a large bowl... and drop it there. All... it sank.

After 10-15 minutes starts the ascent. The time after which the dough will begin to emerge, depends on how well we have vybesilo. The better, the faster. Even after 10 minutes... it all came out!

Now get our "floater", soak cloth and knead with remaining flour (50 g remember?). Cover and remove to rest for 30 minutes, let a little come in and warm up...