This whimsical bread is traditionally served at Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. Dye the eggs for a more festive look. Ingredients 6–7 large eggs Food coloring (optional) Master Sweet Dough (click for recipe) All-purpose flour (for dusting) Preparation Place 5 or 6 eggs in a medium pot. Pour in cold water to cover by 1 inch and bring to a boil over medium-high heat. Remove from heat, cover pot, and let stand for 10 minutes. Transfer eggs to a medium bowl of ice water; let cool completely. If desired, color eggs according to food-coloring package directions, or check out our recipes for dying your eggs naturally . Transfer eggs to paper towels to dry. DO AHEAD: Eggs can be dyed up to 1 week ahead. Cover and chill. Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 1
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