di Pasqua – Easter Bread with Colored Eggs Cucina
di Calabria by Mary Amabile Palmer, Faber and Faber, Inc.
Adapted by StarChefs
4 Tablespoons sweet butter, at room temperature
½ cup sugar
½ teaspoon salt
½ cup milk
1 teaspoon lemon extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
8 eggs, hard-boiled and colored
Preheat the oven to 375 degrees Fahrenheit.
In the bowl of a mixer, cream the butter with
the sugar and salt until light and fluffy. Gradually add egg, milk,
and lemon extract. Mix well. Stir in the flour and baking powder
and mix until smooth.
For a ring, remove the dough from the bowl to
a floured surface. Cut away ¼ of the dough and set aside.
Shape the remaining dough in a large enough to hold 8 eggs. Pinch
the edges together. Place the ring on a lightly greased cookie sheet.
Press the eggs gently into dough. Roll out the reserved dough and
cut into 16 strips. Cross 2 strips over each egg to form a cross,
pressing the edges into the bottom dough. Brush the strips with
melted butter. Bake for 17 to 20 minutes or until the ring is medium
to golden brown and cooked through.