Try your hand at these spiced Easter bread rolls with a soft-boiled egg centre straight for Sicily
|Prep time||60 minutes|
|Cook time||50 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.