Pupo con l’uovo

Pupo con l’uovo

60 mins Prep · 50 mins Cook

Try your hand at these spiced Easter bread rolls with a soft-boiled egg centre straight for Sicily

Created by Spinneys
Prep time 60 minutes
Cook time 50 minutes
Serves Makes 12
Cuisine Italian
Special Occasion Easter
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 557
Fat 16.6g
Saturates 7.3g
Protein 20.6g
Carbs 81.3g
Sugars 15.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely zest the orange and lemon.


Place the milk and yeast in the bowl of a mixer and stir to dissolve. Add 4 eggs, flour, butter, sugar, honey, salt, orange and lemon zest and aniseed.


Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Cover with cling film and allow to rest for 15 minutes.


Mix in 4 egg yolks then cover again and allow to rise in a warm place until puffy and doubled in size.


Meanwhile, boil 12 eggs in water for 4 minutes or until very soft-boiled. Plunge into cold water to stop cooking.


Knock the air out of the dough by kneading it gently. Divide into 12 balls. Roll each ball into a 20cm long sausage then wrap two sausages around each other to form a braid.


Join the edges together to form a circle, then carefully transfer to a lined baking sheet. Place a soft-boiled egg in the middle of each circle.


Cover and place in a warm place until doubled in size.


Preheat the oven to 200°C, gas mark 6.


Brush the dough with the milk and sprinkle with the sugar.


Bake for 20 minutes or until golden and puffed.