Macphie recipes | Italisn Easter bread


  • 1000g strong flour
  • 325g Macphie Superdough
  • 75g yeast
  • 500g water
  • Raw egg (coloured with food colouring)
  • Coloured sprinkles
  • Simple syrup

Method Makes 19 portions

  1. Mix in a conventional mixer on middle speed for 15-20 minutes.
  2. If using a spiral mixer, mix for three minutes on slow speed then 8-10 minutes until dough is formed.
  3. Proof dough for 45 minutes at 36°C/85%H.
  4. Divide dough into two 100g pieces and roll out into long sausage shapes then plait them together. Then mould the plait into a circle with a hole in the middle on top of a baking tray.
  5. Using food colouring, dye a raw egg then place the egg in the hole in the middle of each bread.
  6. Bake for 12-15 minutes at 220°C (425°F).
  7. Once baked, lightly coat with simple syrup and coloured sprinkles.

Products used