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Ingredients
Easter Egg Bread
- Ingredients
- 8 eggs
- ½ tsp vegetable oil
- 500 grams Pastry flour
- 1 cube Yeast
- 100 grams sugar
- 100 grams butter
- 1 organic Orange (zested)
- 1 tsp ground anise seed
- 100 grams chopped Shelled pistachio
- 200 grams chopped Nut
- 1 egg yolk
- 20 grams Sesame seeds
- green Easter egg dye
Boil 5 eggs for 5 minutes, add dye, then apply oil.
Put flour into a bowl and create a well in the middle. Dissolve yeast in 6 tablespoons lukewarm water, pour into well, dust with flour, cover and let rise in a warm place for 30 minutes. Melt butter, then stir into dough. Add sugar and 3 uncooked eggs. Knead well, then add orange zest, and aniseed. Shape into a ball, cover and let rise for 1 hour.
Grease a baking sheet.
Knead dough on a floured surface, divide in half and shape one-half into several 50 cm (approximately 20 inch) long strands. Roll out remaining dough into a large rectangle. Cover rectangle with walnuts and pistachios, leaving a margin around the edges. Roll up dough from the long side. Braid the strands of dough.
Place stuffed dough on the baking sheet. Top with braid and press dyed eggs into dough. Whisk egg yolk with 1 tablespoon water and brush dough with mixture. Sprinkle dough with sesame seeds. Let dough rest for 15 minutes. Bake in an oven preheated to 180°C (approximately 350°F) for 35 minutes.
Remove, let cool and serve.