1 package dry yeast; 1 cup + 2 tbs. warm water, divided (water temp 105-115 degrees); 2 tbs. butter or margarine; 2 tbs. shortening; 1 egg, slightly beaten; 1/4 cup + 2 tbs. sugar; 3/4 tsp. salt; 3 1/2 to 3 3/4 cups all-purpose flour, divided

Dissolve yeast in 1/4 cup warm water in a large mixing bowl. Melt butter and shortening; stir in egg, sugar, salt, and remaining warm water. Add butter mixture to yeast mixture; gradually add 1 cup flour, mixing well. Beat at medium speed of electric mixer for 2 minutes. Gradually stir in enough of remaining flour to make a soft dough.

Turn dough out on a lightly floured surface, and let rest 10 minutes. Knead about 10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place (85°), free from drafts, until doubled in bulk size. Yield: enough dough for about 16 egg nests.

Icing:

1 cup of sifted, powdered sugar; 1 tbs. milk

Combine ingredients and mix well. (Cover with plastic wrap when not in use.) Yield: about 1/2 cup

What to do:

Prepare yeast bread dough. When dough is doubled in bulk, punch down and divide in half. Cover one half of dough and set aside.

Shape dough into nest shapes as follows; Divide half of dough into 8 equal pieces. Shape each piece into 11-inch long ropes. Twist ropes tightly to make spirals; shape spirals into circles and seal ends. Carefully transfer to greased baking sheets.

Let dough shapes stand 10 minutes. Beat 1 egg and 1 tbs. of water until blended; lightly brush egg mixture on dough.

Bake dough nests at 375° for 10 to 12 minutes or until they just begin to brown. Remove from oven and insert desired color hard-boiled eggs in center of nests. Bake about 5 additional minutes or until golden brown. Note: If eggs are baked too long, dyed shells will discolor.) Remove from baking sheets and let cool on wire racks.

Prepare icing and place in decorating bag with tip No. 3. Pipe icing on nests in a wandering line