A staple at every Italian Easter, Pupa con l'uova, a soft and sweet bread, is traditionally served on Easter Sunday. The bread is usually braided or twisted and baked either in a straight line or circle. The signature feature is a brightly dyed egg nestled either in the middle of the bread or in-between a braid. The egg represents rebirth and fertility as it is associated with spring. The term Pupa con l'uova translates to "Doll with Egg" and, in some regions, the bread is baked in the shape of a doll with more than one egg.
A sweet Colomba from Forno Cultura and scones from Baker & Scone are the perfect compliment to an Easter brunch as well as this Elderflower Sparkling Cocktail.
Try this recipe it yourself thanks to Chef Christina Barone or let our catering team prepare the perfect Easter brunch - see the menu or give them a ring!
|1 package||Rapid Rise Yeast|
|1¼ cups||Scalded milk, cooled to room temperature|
|⅓ cup||Softened butter|
|6||Dyed Easter eggs|
|Pinch of salt|
In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Keep adding flour until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, (approximately an hour).
Punch dough down. Divide into 12 pieces. Roll each piece to form a 1-inch thick rope about 14 inches long and, taking three pieces, form into braid with the coloured egg at the top.
Let rise again for one hour. Egg wash and bake 350 F for 25-30 minutes until dark golden brown.