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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
