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EASTER BREAD FROM SICILY

Pupo con l'uovo

Sicily
Preparation - Challenging
Serves 6

7 cups flour
1 cup milk
8 oz shortening, (Crisco)
8 oz sugar
5 t baking powder
colored sugar sprinkles
6 hard boiled, colored eggs

FOR THE FROSTING
2 egg whites (you can freeze the yolks for other uses)
14 oz Confectioner's sugar
Lemon, a few drops

MIX the flour, sugar, shortening and baking soda in a large bowl, then form a well in the center of it.

ADD the milk to the mixture a little at a time while mixing until you have a firm dough, Kneed until smooth and elastic.

LET the dough rest for 1/2 an hour.

PREHEAT oven to 390 degrees F.

DIVIDE into 6 portions. Take a portion of the dough and roll out in a circle to a between 1/8 and 1/4" thick, about a foot in diameter.

PLACE a hard-boiled egg in the center of the rolled out dough folding it over itself in such a way that the egg remains in the center of the dough. Do the same with the rest of the dough (all 6 eggs).

GREASE pan.

FORM a circle with the dough-enveloped eggs so that they are touching each other. Shape the edges.

BAKE for 15 minutes.

CHECK for doneness. Bake longer if not baked through.

Frosting:
BEAT 2 egg whites till they form peaks. Add the sugar, a little at a time continuously beating the egg whites till mixture is creamy. Add a few drops of lemon juice. With a pastry brush spread the egg and sugar nuxture onto the cooled pupo.

DECORATE with colored sugar.

Thanks to:
Mondello Lido

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