Meals and Courses

Greek Easter Wreath

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 2 eggs, beaten
  • 200 ml (7 fl oz) milk
  • 3 tablespoons brandy
  • 50 g (2 oz) unsalted butter, melted
  • ½ teaspoon salt
  • 2 teaspoons caraway seeds
  • 625 g (1¼ lb) strong white bread flour
  • 25 g (1 oz) caster sugar
  • 2 teaspoons fast-action dried yeast
  • beaten egg, to glaze
  • 1 egg white
  • 2 teaspoons caster sugar
  • 5 hard-boiled eggs, painted red with food colouring
  • 50 g (2 oz) whole blanched almonds

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Add the brandy with the milk.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface. Cut it into 3 equal pieces and roll each piece to a rope, about 50 cm (20 inches) long. Plait the 3 ropes together and carefully transfer to a large, greased baking sheet, bending the ends round to form a circular, plaited ball of dough. Brush the top lightly with beaten egg. Cover loosely with oiled clingfilm and leave to rise in a warm place for about 45 minutes or until almost doubled in size.

Mix the egg white with the sugar and brush all over the dough. Press the hard-boiled eggs gently into the top of the dough and decorate with the almonds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 50 minutes until the dough sounds hollow when tapped with the fingertips. Cover with foil during baking if the surface starts to over-brown. Transfer to a wire rack to cool.

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