Italian Sweet Bread is a family tradition in my home. You may know these breads made at Easter fashioned in a circular braided wreath shape. They have three hard-boiled eggs baked into the dough held in place with crisscrossed dough over top.
Cello-wrapped with ribbon. 1.2 Lbs approx 9" in diameter.
Now we bake them in our kitchen at Tripician's using my Grand Mother’s recipe. The texture is soft, tender and cookie-like while the flavor is somewhat like a sweet & buttery shortbread. These are easily slice-able, and great for breakfast with coffee or tea or even after a meal for dessert.