Make this Easter Bread from Academia Barilla. So easy and such a great presentation. The raw eggs cook in the oven. Thanks to my good friend Florence for turning me on to this scrumptious breakfast bread.
Take 1/3 of the flour, add the yeast and and water in that order mix make a ring and add it to a bowl of water to allow the bread to rise.
When it rises to the surface, it is ready to add the remaining ingredients.
Take the remaining flour and make a circle in the middle place the sugar, salt, lard and lemon zest.
Drain and place the risen dough in the middle, add two eggs and anis and mix well with your hands.
After the dough has doubled, form a ball.
Cut the dough into smaller pieces and roll into long strands about 1 inch thick.
Braid the dough and form a circle.
Place the remaining eggs on top.
Cover with plastic wrap and place in refrigerator for 30 minutes.
Preheat oven to 400 degrees while the dough is in the refrigerator. Approximately 10 minutes before it is ready to come out of the refrigerator after 30 minutes, brush with beaten egg and bake at 400 degrees for 40 minutes.
The raw eggs will cook in the bread.
Serve hot or make ahead and reheat the bread (not the eggs)
Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.