Makes 2 loaves
1 quantity basic sweet dough
2 tbsp honey
2 tsp finely grated lemon zest
1 tsp allspice
1 egg, lightly beaten, extra
1 tbsp sesame seeds
2 tbsp flaked almonds
8 hard boiled eggs, dyed*
2 tbsp honey, warmed, extra
Make basic sweet dough, adding honey, lemon zest and allspice with eggs. After knocking back dough divide into 6 even pieces. Roll 3 pieces into 30cm strands. Plait strands, tucking in ends to seal. Place on a large baking paper-lined oven tray. Repeat with remaining strands. Cover with plastic wrap and set aside in a warm place for 40-50 minutes or until almost doubled in size.
Preheat oven to 200°C. Brush loaves with extra beaten egg. Sprinkle with sesame seeds and almonds. Bake 10 minutes. Insert four dyed eggs (see note below), pointy end up, into each loaf. Reduce oven to 180°C and bake a further 20 minutes or until golden and cooked through.
Brush loaves with extra warmed honey. Transfer to wire rack to cool. Serve.
*Note: To dye eggs, combine ½ cup boiling water with 1 tsp vinegar and 10 drops of food colouring in a bowl. Dip each hard-boiled egg in dye bath for 3-5 minutes; extend time for richer colour. Drain and dry on paper towels.
