From Cooking with Nonna, the Web series arsting Italian grandmas who pass on their family’s most treasured recipes, comes this colorful, sweet, braided bread that is a European Easter tradition. Don’t worry about adding raw whole eggs: They cook completely while the bread bakes, and make for an excellent presentation. Recipe courtesy of Grandparents.com.
- 1 pound (slightly more than 3½ cups) all-purpose flour
- 9 large eggs, divided
- 1 cup granulated sugar
- ¾ cup extra virgin olive oil
- 2 teaspoons baking powder
- 1 lemon, zested
- Colored sprinkles
- In a large bowl, combine flour, 4 eggs, sugar, olive oil, baking powder, and lemon zest. Mix until it becomes a dough.
- Cut the mix into four equal parts (one for each Gurrugulo). Reserve two thin 6-inch strips for each Gurrugulo. Take one part, divide it again into three equal parts and roll each part into a strip about ½ inch thick.
- Take the three strips, unite them at one end, and slowly and carefully braid them until the very end. Unite the two ends. Where the ends meet, place an egg. Roll the two thin strips of the mix and place them over the egg in a cross fashion. The strips will hold the egg down. During the braiding process, if the strips are too soft or too sticky, add some flour to facilitate the process. Repeat this process with the remaining dough, until four Gurrugulo are made.
- Beat the remaining egg and, with your finger, wet the entire surface of each Gurrugulo with the beaten egg. Add sprinkles and bake for 20 minutes at 400 degrees F.
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