EASTER BAKING

Easter bread

SERVES 8

For the bread

575g (1lb 2oz) strong white bread flour (we like Allinson)
7g Easy Bake Yeast sachet (we like Allinson)
80g (3oz) unrefined golden caster sugar (we like Billington’s)
100g (3½oz) unsalted butter, softened
4 large free-range eggs
60ml (2fl oz) whole milk, lukewarm
1 tsp salt
grated zest of 1 lemon
1½ tsp vanilla extract (we like Nielsen-Massey)

For the decoration

3 packs of mini chocolate eggs
a handful of coloured sprinkles
100g (3½oz) icing sugar (we like Silver Spoon)

1 In a large mixing bowl, add the flour, yeast, sugar, salt, eggs, vanilla extract and lemon, then gradually incorporate the lukewarm milk (not too hot) and butter. Mix together until it forms a dough-like consistency.

2 Knead the dough, either in a food mixer using a dough hook on a medium speed for 5 minutes or by hand for 10 minutes. Place the ball of dough back into the mixing bowl, cover with a sheet of oiled clingfilm and leave to prove in a warm place until it has doubled in size. This may take a few hours.

3 Once the dough has fully proved, knock it back by gently punching out the air created in the dough. Split the dough into 8 equal pieces and halve each piece again. With your hand, roll two of the pieces of dough, one by one, into small sausage shapes approximately 20cm (8in) long.

4 Pinch together the ends of the two sausages so that they are attached to each other, then gently twist one piece of dough over the other to create one long twisted piece of dough. Shape the twisted dough into a ring shape and secure the two ends together (similar to the shape of a Christmas wreath). 5 Place all 8 rings of dough onto a baking sheet lined with baking paper and cover with another sheet of oiled clingfilm, or a clean tea towel, then leave to double in size again.

6 Preheat the oven to 180°C /Gas Mark 4.

7 Once the dough rings have doubled in size, brush them with a little extra milk and place in the oven for 20-25 minutes, until golden in colour.

8 Once the bread has baked, leave to cool slightly on a wire cooling rack, then decorate.

9 To make the icing, mix together the icing sugar with a few drops of water until you reach a thick consistency. Using a teaspoon, flick the icing forward and back across your Easter bread to give a drizzled effect.

10 Sprinkle each of your Easter breads with coloured sprinkles and insert 3-4 mini chocolate eggs into each one. You will need to push hard to insert them so that they stay in place.

Scotch egg Creme Eggs

SERVES 10

5 Cadbury’s Creme Eggs
200g (7oz) sprinkles (we used chocolate strands and multicoloured sprinkles)
1 large brownie

Take your brownie