Italian Easter Bread ( Pupo con l'uovo
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
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).
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.
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
DECORATE with colored sugar.