ITALIAN SWEET EASTER BREAD

STEP 1: In large bowl, dissolve 1/2 tsp of the sugar into water. Sprinkle with yeast and let stand for 10 minutes or until frothy. Whisk in milk.

STEP 2: In another bowl, whisk together eggs, remaining sugar and butter. Whisk into milk mixture.

STEP 3: Gradually add flour and salt to mixture, stirring to make soft, slightly sticky, dough. Stir in raisins.

STEP 4: Scrape dough onto floured work surface and knead to make soft, smooth dough, adding more flour, 1 tbsp at a time, if dough is too sticky. Place dough in oiled bowl. Cover and let rise in warm place for about 1 1/2 hours or until almost doubled in size.

STEP 5: Press down dough and divide in half. Divide each half into thirds. Roll out each third of dough into about 15-inch-long ropes. Using 3 ropes at a time, braid the dough together. Bring the braided piece together to form a round loaf and place on baking sheet lined with Longo’s Essential Parchment Paper. Repeat with remaining 3 ropes. Place a hard cooked egg in centre of each loaf, if using. Cover lightly with clean tea towel and let rise for 1 hour.

STEP 6: Egg Wash: In small bowl, whisk together egg and water. Brush loaves with egg wash and bake in preheated 350°F oven for about 15 minutes or until golden brown. Let cool slightly before removing from pan to cool completely