Preparation time: 20 minutes + 4 hours rising time in total
Baking time: 40-45 minutes
Oven temperature: 190° C (375° F)

A traditional Greek Easter bread adorned with hardboiled eggs that have been dyed red

Tip

 Preparing the eggs

1. Hard cook the eggs by boiling them in water for 10 minutes;
2. remove from the boiling water and place on a rack to dry;
3. in a small bowl, mix the food colouring with the hot water and vinegar; dip each egg into the dye and place on the rack to dry;
4. oil a piece of paper towel and rub over each egg.

Making the bread

1. In a large bowl, combine the flour, allspice, cinnamon, caraway and salt;
2. in another bowl, dissolve the yeast in the 175 ml warm milk;
3. in another bowl, cream the butter together with the sugar; whisk in the eggs and the 140 ml milk;
4. slowly pour the yeast and butter mixtures into the centre of the flour, gradually blending the flour in until a dough is formed;
5. place the dough on a floured work surface and knead for about 10 minutes until the dough is smooth and elastic;
6. place into a lightly oiled bowl; cover with a cloth and let rise about 2 hours or until doubled in volume;
7. knead and divide into 3 balls; roll each one out into a rectangle approximately 38 x 50 cm (15 x 20"); braid the three pieces together; fold under at each end to create nicely rounded ends;
8. place the 3 coloured eggs onto the dough, pressing down a little; cover and let rise another hour;
9. mix the beaten egg yolk with the honey and water; brush over the bread; sprinkle with the flaked almonds;
10. place in a preheated 190° C (375° F) oven for 40-45 minutes.