Greek Easter bread

Greek Easter bread

By
From
Baking
Serves
12
Photographer
Vanessa Levis

It’s an old Greek custom to bake eggs in a nest of sweet dough. Use raw eggs, either natural white or brown, or colour them with Easter egg dye which you can find in many delicatessens.

Ingredients

Quantity Ingredient
1 quantity Basic sweet rich dough
1/2 cup finely chopped mixed candied peel
1/4 cup chopped almonds
1/2 teaspoon aniseeds, (optional)
5 eggs
pink or red food colouring
chopped nuts or fruit jellies, to decorate

Method

  1. Make the Basic sweet rich dough as directed. After the second rising, turn the dough onto a floured work surface. Combine the peel, almonds and aniseeds, if using, and knead into the dough.
  2. Divide the dough in half and roll each half into a rope about 60 cm long. Twist the ropes loosely together and shape into a ring on a large greased baking tray. Arrange the unshelled eggs in hollows evenly around the ring. Cover and leave to rise in a warm place for 30–40 minutes.
  3. Preheat the oven to 190°C.
  4. Bake the ring for 30–35 minutes, or until golden. Transfer to a wire rack to cool.
  5. When cool, spread with glacé icing, tinted pale pink, leaving the eggs uncovered. Decorate with chopped nuts or brightly coloured fruit jellies.
Tags:
baking
bakery
margaret
fulton
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