For the dough
15 g of active dry yeast
60 ml of warm water - 1/4 cup
120 ml of milk - 1/2 cup
45 g of sugar - 1/4 cup
5 g of salt - 1 teaspoon
60 g of butter or margarine - 4 tablespoons
450 g of all-purpose flour - 3 cups
1 egg, lightly beaten
Grounded coconut for decoration (coarse)
Green food coloring
For the glaze
45 g of confectioner's sugar - 1/2 cup
60 ml of milk - 2/3 cup
For the dough
15 g of active dry yeast
60 ml of warm water - 1/4 cup
120 ml of milk - 1/2 cup
45 g of sugar - 1/4 cup
5 g of salt - 1 teaspoon
60 g of butter or margarine - 4 tablespoons
450 g of all-purpose flour - 3 cups
1 egg, lightly beaten
Grounded coconut for decoration (coarse)
Green food coloring
For the glaze
45 g of confectioner's sugar - 1/2 cup
60 ml of milk - 2/3 cup
Dissolve the yeast in warm water
Combine the milk, sugar, salt, and butter to melt the sugar
Let it cool down
Add 1 cup of flour and mix well
Add the prepared yeast and egg
Mix well
Add enough flour to get a soft dough
Knead on a floured surface
Place in an oiled bowl
Cover and let rise for 1 hour in a protected area
Let it rest
Divide into 3 parts, cover, and let rest for 10 minutes
With 1/3 of the dough, shape 6 'eggs'
Arrange them well in a baking dish
Make two ropes of about 60 cm each
Torus the two ropes around the 'eggs', forming a circle
Close the edges
Cover and let rise for another hour
Bake in a moderate oven (180°C) for about 25 minutes
Remove from the baking dish
Glaze with the confectioner's sugar mixture
Dust the 'nest' with green food coloring and decorate the 'eggs' to taste
Serves approximately 12 slices
