Greek Easter bread

Greek Easter bread

By
From
Encyclopedia of Food and Cookery

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 obtainable from many Greek delicatessens.

Ingredients

Quantity Ingredient
1 quantity Basic sweet rich dough
95g mixed glace peel, finely chopped
40g almonds, chopped
1/2 teaspoon aniseed, (optional)
5 eggs
Glacé or warm icing
red food colouring
nuts, chopped, to decorate
or fruit jellies, to decorate

Method

  1. After second rising, turn dough onto a floured work surface. Combine peel, almonds and aniseed, if using, and knead into dough.
  2. Divide dough in half and roll each half into a long rope about 60 cm long. Twist ropes loosely together and shape into a ring on a large greased baking tray. Arrange unshelled eggs in hollow evenly around ring. Cover and leave to rise in a warm place for 30–40 minutes.
  3. Bake the ring in a preheated moderately hot oven (190°C) for 30–35 minutes. Remove to a wire rack to cool. When cool, spread with glacé icing, tinted pale pink, leaving the eggs uncovered. Decorate with chopped nuts or brightly coloured fruit jellies.
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