This lovely and unusual loaf is a holiday tradition. To make it, a yeast dough is formed into two balls, with each ball wrapped around a hard boiled egg. The remaining dough is shaped into ropes and then criss crossed atop the two balls and the whole things is crushed with an egg wash to encourage a golden brown crust during baking. The dough itself is sweet and spiced with cinnamon and anise. It's easy to see why it's become such a classic.
- 2 tablespoons dry yeast
- 250 milliliters milk (warm)
- 100 grams butter (melted)
- 3 eggs
- 110 grams sugar
- 580 grams bread flour
- 1 teaspoon fleur de sel
- 1 teaspoon cinnamon
- 1 teaspoon anise extract
- 1 egg yolk
- 1 tablespoon water
- In a bowl, dissolve the yeast in the warm milk. Add the melted butter.
- In another bowl, combine the sugar, flour, and one of the eggs. Stir until the dough is homogeneous. Add the milk mixture and knead well. Add the fleur de sel, cinnamon, and anise extract.
- Let the dough rise in a warm place until doubled in size.
- Boil the remaining two eggs with the shells on. Once cooked, cool, remove the shells and set aside.
- Preheat the oven to 180 degrees Celsius.
- Dump the dough onto a floured surface. Divide it into two large, equal-sized pieces and one small piece for the decorating. Shape the two large portions into balls. In the center of each, place one of the boiled eggs and press down gently. Divide the remaining piece of dough into four and make four rope shapes. Form a cross on top of the eggs with the four small pieces. Combine the egg yolk with the water and brush it over the folars. Let them rest for 15 minutes.
- Bake the bread for about 35 minutes.
- Remove from the oven and cool slightly.