Easter Bread

In a large mixing bowl, add the flour, yeast, sugar, salt, eggs, vanilla extract and lemon, then gradually incorporate the lukewarm milk (not too hot) and butter. Mix together until it forms a dough like consistency. 

Knead the dough, either in a food mixer using a dough hook on a medium speed for 5 minutes or by hand for 10 minutes. Place the ball of dough back into the mixing bowl, cover with a sheet of oiled cling film and leave to prove in a warm place until it has doubled in size. This make take a few hours.  

Once the dough has fully proved, knock it back by gently punching out the air created in the dough. Split the dough into 8 equal pieces and halve each piece again. With your hand roll two of the pieces of dough (one by one) into small sausage shapes approximately 20cm long.

Pinch together the ends of the two sausages so that they are attached to each other and then gently twist one piece of dough over the other to create one long twisted piece of dough. Shape the twisted dough into a ring shape and secure the two ends together (similar to the shape of a Christmas Wreath)

Place all 8 rings of dough onto a baking sheet lined with baking paper and cover with another sheet of oiled cling film or clean tea towel and leave to double in size again. 

Preheat your oven to 180°c (160°c, gas mark 4) 

Once your dough rings have doubled in size, brush them with a little extra milk and place in the oven for 20-25 minutes to bake until golden in colour.

Once the bread has baked, leave to cool slightly on a wire cooling rack then decorate. To make the icing, mix together the icing sugar with a few drops of water until you reach a thick consistency. Using a teaspoon, flick the icing forward and back across your Easter bread to give a drizzled effect. 

Sprinkle each of your Easter breads with coloured sprinkles and insert 3-4 mini eggs into each one. You will need to push hard to insert them so that they stay in place.