An Italian tradition to symbolise fertility. Sweet bread baked with whole shelled eggs in the centre then sprinkled with hundreds and thousands.
1/4 cup (60ml) warm water
1/2 cup (100g) white sugar
7g dry yeast
1 cup (250ml) scalded milk
2 eggs, beaten
1 pinch salt
3 1/2 cups (440g) plain flour
1 teaspoon water
6 whole eggs in the shell
70g hundreds and thousands
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Directions Preparation:50min › Cook:40min › Extra time:1hour20min › Ready in:2hours50min
Mix yeast, water and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
In another larger bowl, mix milk, salt, butter, 2 eggs, and remaining 1/2 cup of sugar. Add about half of the flour and beat until very smooth. Pour in the yeast mixture. Add the remaining flour, making a stiff dough - can add additional flour if necessary.
Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl and let the dough rise until doubled in size.
Punch the dough down, place on a floured board and divide it into 6 equal pieces.
Roll each piece with your hands to form a 3cm thick rope and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom.
Brush each roll with the beaten egg, shake on some of the hundreds and thousands then place on a greased baking tray. Cover and let them rise until doubled in size. Bake at 180 degress C for about 35 to 40 minutes.