Italian Easter bread

Instructions

1. Mix the milk, sugar and yeast in a bowl, and leave to bubble for 5 min.

2. In a large bowl, mix the flour and 1⁄2 tsp salt together. Slowly add the milk mixture to the flour and add the egg, extra yolk and cinnamon to create a scraggy dough.

3. Begin to knead the dough in a stand mixer on a medium speed. Add a third of the butter and knead for at least 3 min before adding another third of the butter. Add the final portion of butter and the mixed peel. Knead for 5–10 min until the dough wraps itself around the hook and begins to slap the sides of the bowl. You may need to add another 1⁄2–1 tbsp flour. The dough is ready when you can pull off a small portion of it using wet fingers, to prevent it from sticking, and stretch it without breaking.

4. Scrape the dough onto a lightly floured surface. Dust your fingers with flour too. Pull the edges of the dough over and into the centre to form a ball. Carefully transfer to an oiled bowl. Cover with cling film and leave until doubled in size – around 2 hrs. Gently press the dough down at the edges to knock it back. Return to the bowl, cover and chill in fridge for 4–6 hrs for a slow prove.

5. Divide the dough into 6. Roll each portion into a long strip, about 30 cm long. Cut into 2, twist together and join the ends to form a circle. Place on the baking tray. Repeat with the remaining portions, leaving room between them.

6. In the centre of each portion, place a raw whole egg. Cover with cling film and leave to prove until doubled in size – around 1 hr.

7. Heat the oven to 200°C. Remove the cling film. Brush the dough with egg wash and add sprinkles. Bake for 15–20 mins until golden. Leave to cool slightly before tucking in.

TIP: If you can’t find coloured eggs, try dyeing them with natural food colouring.

Makes 6 • Ready in 45 min, plus several hours proving