icing sugar and coloured chocolate eggs for decorating
In a bowl mix flour, sugar and salt. Make a well in the centre and drop in beaten egg and brandy.
Gradually incorporate flour into the egg and brandy until it is all mixed. You may need to add a little more flour.
Knead well for 3-5 minutes.
Cover bowl with plastic wrap so the dough doesn't dry out and allow to rest for 30 minutes.
Divide the dough into portions.
On a floured surface, roll the dough out a little then fold in half and roll again. Rolling and folding about 5 times (just like pasta).
Roll the dough out long and thin, approx 40cm(15in) x 12cm (5in). Stretch a little with your hands.
Cut lengthwise into 12 strips. Take two long strips and wind loosely around into a circle tucking the ends into the middle to secure lightly. Repeat with remaining strips.
Heat oil to 375°F/190°C (check notes regarding frying). Test with a little piece of dough - it should bubble and expand.
Fry nests only a couple at a time, using forks keep the wayward strands in place.
If you are shallow frying, turn over before they brown to much.
When lightly golden. Remove and drain on absorbent paper.
Allow to cool.
Repeat with remaining dough.
Dust with icing sugar and decorate with coloured chocolate eggs.
If you have a pasta machine go ahead and roll out the dough with that - it will be so much faster. It's good to have help so that one of you roll out the dough and the other will fry the nests. Otherwise just prepare 1/4 of the dough, heat the oil, fry the nests then turn the oil off while you prepare the next 1/4 of the dough and continue.
Cooking in lots of hot oil can be daunting. I don't own a deep fryer and I like to shallow fry these nests in oil about 2.5cm/1in deep in a large frying pan. But if you have a deep frying, by all means use that.
Remember to choose a light flavoured oil - I like grapeseed or rice bran oil
Nutritional information does NOT take into account the oil for frying nor the decorations you choose.