1 packet of quick rise yeast
a pinch of salt
300 ml – 10 fl oz warm milk (room temperature)
75 g – 3 oz soft butter
440 g – 16 oz flour
100 g – 3½ oz sugar
1 beaten egg, with a few drops of milk, for brushing
6 coloured boiled eggs
In a large mixing bowl, place the yeast and warm milk along with the salt, butter, sugar and eggs. Add about a half of the flour and, with the dough hook attachment, beat until the dough is smooth. Slowly add the remaining flour until you have a stiff, smooth dough. If the dough is still sticky add a little more. Continue to knead, either in the mixer or turn out onto a floured board and knead by hand until the dough is smooth and elastic. Place in a bowl, with a cloth over the top, in a warm place and leave to rise until doubled in size. This should take about 1 hour or so. Knock back the dough and then divide into twelve pieces. Roll these out into long sausage shaped rolls (about 12 -15 inches). taking two pieces for each bread, twist the two pieces into a plait and join the ends together to form a plaited circle. Place the six breads on a baking sheet, cover and leave to rise again until doubled in size. Gently brush with the beaten egg and sprinkle on the sugar sprinkles. In the centre of each place an easter egg. Bake in a moderate ove. 180°C – Gas mark 4. for about 20 – 25 minutes until golden brown. The base should sound hollow when tapped. Place on a baking rack and leave to cool.
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