- Add all ingredients into a spiral mixer.
- Mix for 2 minutes on slow speed.
- Scrape down.
- Mix for 6 minutes on fast speed.
- Mould dough into a ring shape and allow to relax.
- Scale at 70g.
- Place an egg in the centre of the dough ring.
- Prove for 40 minutes.
- Bake at 220°C for 20 minutes.
- Paint the egg with food colouring and top with sprinkles.
Yield: 251 Italian Easter Breads