Bird's Nest

Bird's Nest

This yeast dough is very easy to work with. The dough is as elastic as clay.



number of servings


  • 500 g all-purpose flour Added to
  • pinch Only Added to
  • 10 g dry yeast Added to
  • 80 g sugar Added to
  • 75 g butter Added to
  • 200 ml lukewarm milk Added to

2 eggs Filling

  • 130 g sugar Added to
  • 20 g Cinnamon from Ceylon Added to
  • 100 g butter Added to
  • 100 g walnuts Added to

Cream after baking

  • 250 g mascarpone Added to
  • 30 g Of powdered sugar or to taste Added to
  • 150 vanilla From g Greek yogurt fat Added to


60 min.
1. Step

Eggs and butter should be at room temperature.

2. Step

We heat up the milk. We crack the eggs and put them into a bowl. We add sugar and a pinch of salt, and mix it with a whisk. We add softened butter and whisk it together with the egg-sugar mixture. We pour in the warm milk and mix it. Mix the flour with the yeast. Gradually add the flour with yeast to the liquid mixture. Using a kitchen robot, knead a smooth and elastic dough. The dough should be non-sticky. We cover it with foil or a cloth and put it in a warm place to rise for approximately 1 hour.

3. Step


4. Step

Mix the softened (or melted) butter with cinnamon and sugar. Chop the walnuts finely.

5. Step

Roll out the leavened dough (we just stretched it with our hands) to approximately (0.5 cm). Spread with filling and sprinkle with walnuts. Cut into approximately 5 cm wide pieces (12 pieces) and place on a baking sheet lined with baking paper.

6. Step

Bake in a preheated oven at 180 ° for about 22-30 minutes.

7. Step

Mascarpone is mixed with yogurt, vanilla and sugar.

8. Step

After baking, we spread it with cream and sprinkle it with chopped nuts, pistachios.

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