Tell me, what others do you know of? Share your Easter baking in the comments below.
A gorgeous Greek style bread with red eggs but the bread is flavored as a traditional Italian bread with anise
- 3 teaspoons dry active yeast
- 1¼ cups milk warmed
- pinch salt
- ½ cup butter at room temperature
- 2 eggs beaten
- ½ cup sugar
- 1 teaspoon ground anise seeds or more according to taste
- ⅓ cup finely chopped candied orange peel preferrably home made otherwise good quality
- 4 ½ cups flour
- 1 egg beaten with 1 teaspoon water
- 3 eggs dyed in food colour and vinegar but not boiled
- pearlized sugar
- Place 4 cups flour, salt, anise seeds, orange peel and sugar into bowl of stand mixer. Attach the dough hook. Add in the milk and eggs and start the mixer. When the dough comes together add the butter, one tablespoon at a time until well incorporated. If the dough is very sticky add more of the additional flour.. Knead until smooth and elastic. Remove the bowl, cover with plastic wrap and allow to rise until doubled, about one hour.
- Punch the dough down and divide into three equal portions. Roll out each into a long (about 50 or 6cms) rope.
- Plait and carefully twist into a ring and place on a tray lined with silicone baking paper.
- I wrapped a small ramekin with silicon baking paper and placed it in the middle of the ring to keep the ring from closing in. Allow to rise at room temperature until double again about an hour. In the meantime heat the oven to 180C.
- When risen arrange the eggs on the dough and push in slightly.
- Brush with egg wash and sprinkle with pearlised sugar.
- Bake for about 30 minutes until well browned and cooked through. Cook on a rack.
You can eat the eggs as they will be cooked along with the dough. Naturally don't leave them sitting out with in the dough for hours and then expect them to still be good. You can remove the eggs and refrigerate then place them back in for serving.