About this recipe:This bread dough is lightly sweetened and enriched with egg. The dough is wrapped around raw eggs, glazed and scattered with sugar sprinkles before being baked. Although traditionally served at Easter, feel free to enjoy them any time of the year.
4 tablespoons warm water
100g caster sugar
1 (7g) sachet dried active baking yeast
250ml scalded milk
75g unsalted butter
2 eggs, beaten
1 pinch salt
440g plain flour
1 teaspoon water
6 whole eggs in the shell
65g sugar sprinkles
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Mix yeast, water and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
In another larger bowl, mix milk, salt, butter, 2 eggs and remaining 100g of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture. Add the remaining flour, making a stiff dough - add additional flour if necessary.
Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl and let the dough rise until doubled in size.
Punch the dough down, place on a floured board and divide it into 6 equal pieces.
Roll each piece with your hands to form a 2.5cm thick rope and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom.
Brush with the beaten egg, shake on some of the coloured sprinkles and place on a greased baking tray. Cover and let them rise until doubled in size. Bake at 180 C / Gas 4 for about 35 to 40 minutes