Pão de Pascua com Ovo




Combine the sugar with the milk, butter and salt in a small saucepan. Stir until the butter has melted then set aside to cool until lukewarm (no more than hand hot).

Once the butter mixture has cooled beat in the eggs and the wine.

Add the flour (along with the yeast) and beat into the mixture until smooth.

Bring the mix together as a dough then turn onto a lightly-floured work surface and knead thoroughly until smooth and elastic.

Add the resultant dought to a well buttered bowl, cover and set aside in a warm place for 2 hours.

After this time, knock the dough back then divide into six equal portions.

Remove a quarter of each piece and set aside, covered. Take the remaining dough and shape into flat rounds about 6mm thick.

Gently nestle a whole egg in each. Take a piece of the dough you set aside and from a rope 30cm long and cut in half.

Place these over an egg to form a cross and tuck the overlapping ends underneath the bottom dough, pinching to attach.

Repeat this process with the remaining eggs and dough.

Arrange the buns 3cm apart on a baking tray. Cover with a clean cloth and set aside until the dough has risen and doubled in volume (about 60 minutes).

Remove the cloth and transfer to an oven pre-heated to 180°C.Bake for 10 minutes then brush the tops with an eggwash.

Return to the oven and cook for a further 10 minutes, or utnil golden and cooked through.