- 6 -8 large free-range eggs
- 40 ml red food colouring
- 2 T white wine vinegar
- For the sweet dough:
- 2/3 cups milk
- 5 T sugar
- 10 g dry yeast
- 2 arge free-range eggs
- 330 g flour
- 1 t salt
- 115 g butter, cubed & room temperature
In a medium pot, place eggs in cold water with vinegar and food colouring. Bring to a boil and then remove from heat and allow eggs to cool in water. Turn eggs to get an even colour.
In a small pot or microwave, heat milk to luke warm temperature. Add 1 T sugar and yeast to the milk. Stir to combine and allow yeast to develop (becomes foamy/bubbly on top). Add eggs to the milk mixture and stir till well combined. In a food processor or electric mixer (dough hook), place your flour, salt and 4 T sugar. On a slow/medium speed add the milk to the flour mixture. Slowly start to add the butter, mixing well in between additions. The dough should be soft and velvety after kneading.
Lightly grease a bowl and allow dough to rest, covered with a damp cloth/plastic. Set aside in a warm area until the dough has doubled in size (1hr – 1hr 30 mins). Knock back dough and divide into 3 equal balls. Roll out 3 pipes, if dough bounces back allow to rest covered for 10 minutes. Plait the 3 “pipes”, tucking/pinching the ends together. Tuck the dyed eggs in between the plaits. Loosely cover with plastic or kitchen towel. Allow the bread to rise for 40-45 minutes. Pre-heat the oven to 180C. Make an egg wash with an egg and 2 t warm water. Brush the bread with the egg wash, try avoiding the dyed eggs. Bake for 20 – 30 minutes, until golden brown.
Cook's note: To check if the bread has baked through, tap on the bottom of the tine and listen for a hollow sound.
In Italy, bakers whip up a corona pasquale around Easter - a bread ring studded with coloured eggs. In Greece, the dyed eggs are nestled into a plaited bread. But you don't need to be in Europe to enjoy them!