22 eggs
1/2 cup white sugar
2 tablespoons vegetable oil
1 tablespoon distilled white vinegar
1 1/2 cups couscous
2 1/2 cups white wine
2 tablespoons white sugar
2 teaspoons spring water
1/2 cup corn syrup
1/2 cup white sugar for decoration
In a medium bowl mix together eggs, sugar, oil, vinegar, couscous, wine, sugar and spring water. Mix well and refrigerate overnight or overnight.
While the rolls are in the refrigerator, slice each roll and scoop into smaller pieces.
Place the rolls on a large baking sheet or large flat baking pan. Chill in refrigerator overnight or overnight.
While rolls are chilling, brush against the center of each one with a small amount of egg white, and place them on a serving plate. Sprinkle with 2 white or small white sugar drops.
Remove plastic wrap from rolled rolls and gently flip out sides to have edges sealed. Cut a slit in the top of each piece of bread to form a ring around the edge of the roll. If you have in mind, just place tennis balls round the edges of the rolls.
Lightly oil bottom of rolls and braid pastry around edge of the pan. Brush powdered sugar on top and press onto the sides. Using a 2 inch knife, cut pastry into rounds.
When rolls are cool, trim off the tops of the rolls, and place them on the prepared baking sheet. Refrigerate at least 2 hours before serving.
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