2 packets of active dry yeast - 30g
1/2 cup warm water - 120ml
1/2 cup all-purpose flour - 90g
1 teaspoon salt - 5g
1 cup scalded milk - 240ml
4 large eggs
1 tablespoon grated orange zest
2 tablespoons freshly squeezed lemon juice
6 cups all-purpose flour - 900g
1/2 cup unsalted butter, melted - 120g
4 hard-boiled white eggs
Caster sugar (for coloring the eggs)
2 packets of active dry yeast - 30g
1/2 cup warm water - 120ml
1/2 cup all-purpose flour - 90g
1 teaspoon salt - 5g
1 cup scalded milk - 240ml
4 large eggs
1 tablespoon grated orange zest
2 tablespoons freshly squeezed lemon juice
6 cups all-purpose flour - 900g
1/2 cup unsalted butter, melted - 120g
4 hard-boiled white eggs
Caster sugar (for coloring the eggs)
Soak the yeast in warm water
Mix together the flour and salt
Add to scalded milk
Beat the eggs and add prepared yeast
Add grated orange zest and lemon juice
Add 1 1/2 cups of all-purpose flour
Beat well
Add melted butter and beat again
Add remaining flour and mix well
On a lightly floured surface, knead until smooth and elastic
Place the dough in a greased bowl
Grease all sides of the dough
Cover and let rise in a protected area for 1 hour
Divide the dough into two parts
Let rest for 10 minutes
Form each part into a roll about 75 cm long
Tie both rolls loosely
Form an annular shape
Place in a lightly greased baking dish
Make 4 holes over the dough and place eggs in them
Cover and let rise for another 40 minutes
Bake at moderate temperature (170°C) for about 35 minutes, or until golden brown
Gently remove the eggs from their respective cavities and color with food-grade coloring
Return the eggs to their original positions within the ring.
