|Sugar||50 Gram (1/4 Cup)|
|Warm milk||250 Milliliter (1 Cup 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Butter||50 Gram (4 Tablespoon)|
|Egg yolk||1 , beaten|
|Eggs||18 , boiled|
Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
In a small bowl, lightly beat butter, remaining sugar and 1 egg.
Stir in yeast mixture.
Work into flour mixture to give a dry dough.
Knead dough well on a floured surface.
Cover and let rise in a warm place 1 hour.
Grease baking sheets.
Divide risen dough into 18 small pieces.
With floured hands, form into balls.
Roll balls into 20-inch (50-cm) lengths.
Twist to make spirals; form into circles and knot ends to make nests.
Place nests on greased baking sheets.
Brush with egg yolk.
Place 1 cooked egg, still in its shell, in the center of each nest.
Let stand 10 minutes.
Preheat oven to 400°F (205°C).
Bake 15 to 20 minutes or until nests are a rich golden brown.
Cool slightly on racks.
Decorate eggs using water colors, colored pencils, or felt-tip pens.