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PANE DI PASQUA a great one to get the kids helping with painting the eggs.
INGREDIENTS
400g Strong White Bread Flour Type 750
50g Castor Sugar
7g Dried Active Yeast [1 sachet]
150ml Whole Milk
1tsp Salt
2 Eggs
30g Soft Butter
Optional:
2 tbsp Melted Butter
2 drops Vanilla Essence [optional] or
½ tsp Anise Seeds or
120g mixed dried fruit
To decorate:
120g Icing Sugar
100s & 1000s sprinkles
Dyed Eggs [or painted with food colour safe paint] or
Mini Chocolate Eggs
METHOD
In a large bowl mix sugar, salt yeast and 100g of the flour.
Separately, in a saucepan combine the milk, butter heating until melted (not boiled).
Mix together with the dry ingredients.
Add the eggs and gently add the remaining flour. The dough should fall away from the bowl.
Turn out to a board and knead for 10 minutes. Place in a greased bowl and cover.
Let it rise in a warm place four about 1 hour.
Push down the dough and gently combine the dried fruit or anise seeds.
Divide into half or more if doing smaller 1 egg versions.
Roll each piece into a rope shape and plait together and form a ring.
Brush with melted butter. Ensure there is a cavity in the middle that will take the eggs later.
Cover again and let it rise for 1 hour in a warm place until doubled in size.
BAKE
Bake in a pre-heated oven at 180degC/Gas4 for 30 minutes or until an inserted skewer comes out clean. Leave to cool.
Meanwhile make the icing and paint the eggs [using food safe paints or food colouring].
Drizzle over the top and sprinkle for colour!



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