This colourful Greek Easter bread is a doddle to make.

If you don’t like hot cross buns or Simnel cake, and are trying to avoid chocolate, it’s the perfect centrepiece finish to Easter lunch – especially if you serve it with local jam and honey!

Ingredients

1 packet dried yeast, 50g caster sugar, 140ml milk, warmed, 2 medium eggs (plus three extra for decoration), 350g strong flour , 2tbsp unsalted butter, 2tbsp vinegar, food colouring/sprinkles, 2tbsp flour mixed with 2tbsp boiled water

Method

• To start, get your dough activated. Mix the yeast with the sugar and milk and leave until bubbling (about 10 minutes).

• Add the eggs, flour and butter and combine. Now knead for around 10 minutes until smooth. Leave covered in a warm place to rise for a couple of hours.

• Now colour the extra eggs. Take three raw eggs and place in a bowl with the vinegar and a good dose of food colouring. Add a few splashes of water and turn every 30 minutes. Drain.

• Knead your dough again and cut in half. Roll each half into a 30cm long sausage shape on a floured surface.

• Set the oven to 175C.

•Take one set of ends from each and press tightly together to seal.

• Now twist the doughs together to make a long twirly rope. Bring the loose ends together and press to seal. You should have a twisted ring.

• Place on a tray. Brush with the flour and boiled water mix and press the drained coloured eggs into crevices on the bread, pushing very gently so they don’t crack.

•Pour sprinkles over.

• Pop in the oven and bake for 30 to 35 minutes. Serve warm.