Pick n Pay brings us this delectable braided bread, traditionally reserved for eating at Easter, and usually decorated with coloured eggs interwoven into the dough.
Prepared by 1 000 Hills Chef School, photos by Fresh Image Photography.
Sponge:170g bread flour; 110ml water; 27.5g fresh yeast.
Final dough: 520g bread flour; 150g candied peel; 100g flaked almonds; 80g sugar; 14g salt; 40g honey; 3 eggs; 4 egg yolks; 64ml oil; water (to form a dough); oil for brushing.
To decorate: 6 uncooked eggs; gel food colouring or edible gold dust; egg wash; poppy or sesame seeds (optional).
Sponge: In a bowl mix together all the ingredients. Set aside until double in size.
Final dough: In a big bowl mix together the flour, peel, almonds, sugar, salt, honey, 3 eggs, 4 egg yolks and oil. Add the sponge mixture to this. Add enough water to form a very wet but pliable dough. Brush with oil and ferment until double in size. Do NOT stretch and fold.
Divide into 110g pieces for a 3-strand loaf and 115g pieces for a 5-strand loaf. Plait and place on a greased baking tray.
To decorate: Colour uncooked eggs with food colouring – we used gold dust. Place oiled uncooked eggs in between plaits of bread.
Brush with egg wash and sprinkle with poppy or sesame seeds. Bake at 180° C until golden brown (about 45 minutes).
All ingredients available from Pick n Pay supermarkets and hypermarkets KZN