Page 37 - RECIPES BOOK

INSTRUCTIONS

1. Combine flour, yeast and a pinch of salt in the
bowl of an electric mixer fitted with a dough
hook, form a well in the center, set aside. Add
milk, eggs, sugar, orange rind, mahlepi and
100ml lukewarm water and mix until a soft
dough form (5-7 minutes). Gradually add butter,
a little at a time, mixing until a smooth soft
dough forms (3-5 minutes), place in a lightly
greased bowl, cover with plastic wrap and set
aside until doubled in size (40 minutes-1 hour).

2. Meanwhile, for red Easter eggs, follow
instructions on packet to cook and dye eggs
then set aside to cool completely.

3. Knock back dough and divide into 3 pieces. Roll
each piece into a 45cm-long cylinder, plait
pieces together, then bring ends together to
form a wreath and squeeze to join. Place on an
oven tray lined with baking paper and set aside
to prove slightly (20 minutes).

4. Preheat oven to 180C. Brush wreath with egg
wash, gently push red Easter eggs (unpeeled)
into wreath and bake until wreath is golden and
cooked through (25-30 minutes). Cool on a wire
rack, serve with butter. Greek Easter bread is
best eaten the day it's made.

Note Mahlepi is available from Greek
delicatessens. You can substitute a flavoring such
as mastic or cardamom. Red egg dye is available
(usually around Easter time) from Greek and Italian
delicatessens. Instructions and the quantity
required vary from brand to brand.