In the countries bordering the Mediterranean, sweet, dried fruit-studded doughs are plaited and baked with dyed red eggs nestled into the dough.  Make the dough in a bread machine or in a mix master using the dough hook.

Ingredients

12 grams dried yeast (or 1 ½   x 8-gram sachets)

500 gram bread flour (high grade)

¾ cup sugar

½ teaspoon salt

2 teaspoon cinnamon or mixed spice

1 cup milk, warm

75 grams butter, softened

2 eggs

1-2 cups dried raisins, sultanas or currants or dried mixed fruit

½ cup glace mixed peel

½ cup sliced almonds

Egg wash or milk to glaze

4-6 red-dyed eggs

Extra almonds or sugar crystals to glaze

Method

Into a bread machine put the yeast, flour, sugar, salt, cinnamon, milk, butter and eggs. Set the machine to making a sweet dough.

Once the dough has risen, turn it out onto a lightly floured bench and press it down using floured hands to slightly deflate the dough. Do not be too firm. Scatter over the dried fruit and nuts. Roll the dough up to enclose. Carefully turn the dough a quarter of a turn and press and fold again. Repeat this once more. Cover the dough with a cloth and leave to relax for 10 minutes.

Divide the dough into three equal-sized portions and roll each portion out to be a long sausage shape. The longer the ropes of dough the longer and thinner the final bread loaf. Plate the ropes beginning in the centre and working outwards. You will need to plait one portion back to front, but it’s not that hard to do and it will ensure your plait is an even shape. Secure the ends with a dab of water.

Place the plaited dough on a baking paper-lined tray. Cover loosely with a clean tea-towel and set aside for 45-60 minutes to rise once more.

Preheat the oven to 200°C and set the rack just below the centre.

Once the dough has risen, brush with milk or egg wash to glaze. Sit the eggs into the V of each plate, pressing the eggs into the egg wash to ensure they stick. Sprinkle the dough with extra flaked almonds or sugar crystals if wished.

Bake in the preheated oven for 35-40 minutes.  The loaf is cooked when it sounds hollow when tapped underneath. Transfer to a cake rack to cool.

 Dying eggs

Into a saucepan of cold water, stir a good slosh of vinegar and a generous spoonful of red food colouring. The amount required will vary with the quality of the red food colouring.  Place room temperature eggs into the saucepan and bring to the boil. Once boiling remove the saucepan from the heat, cover and leave for 6 minutes. Remove the eggs and polish with a little olive oil.