Easter Bread is the most delicious addition to your celebratory table. Braided bread looks great on any buffet table and is alway useful when sopping up yummy juices from your Easter ham and other side dishes. The colorful egg centerpiece adds that certain Easter flair that everyone craves, just be sure to leave the egg raw before you bake them so that they are still edible after baking.
- 1 pound flour
- 9 eggs
- 1 cup sugar
- 3/4 cup olive oil
- 2 tablespoon baking powder
- 1 lemon
- sprinkles to garnish
Preparation time 40mins
Cooking time 60mins
Adapted from cookingwithnonna.com
In a bowl, add the flour, 4 eggs, sugar, olive oil, baking powder, and the zest of one lemon.
Cut the mix in four equal parts (1 for each Gurrugulo). Take one part, divide it in three equal parts and roll each part into a strip about half the thickness of the original thickness.
Take the three strips, unite them at one end and slowly and carefully braid them until the very end. Unite the two ends and on top of the union place an egg. Roll two very thin strips of the mix and place them over the egg in a cross fashion. The strips will hold the egg down. During the braiding process, if the strips are too soft or too sticky add some flour to facilitate the process.
Beat one egg and with your finger wet the entire surface of the Gurrugulo. Add sprinkles of the color desired and bake for 20 minsutes at 400°F.