This is a traditional Maltese Easter Bread, eaten on the Holy Thursday. When I was young these bread rings, topped with almonds, was exclusively given to the 12 apostles, animating the last supper in church on Holy Thursday. Being so rare, it tasted extra special. Nowadays, vans sell these traditional rings in abundance on Holy Thursday so to taste my childhood I had to make my own!
6 teaspoons dried yeast
3 teaspoon sugar
2 teaspoon salt
1 1/4 cup warm milk
60g melted butter
1 1/4 cup water
20 whole almonds
1 egg
2 tbsp extra milk for glazing
Put all ingredients except egg, almonds and extra milk, in a food mixer, and using the hook mix for ten minutes till smooth dough is formed. Remove hook then cover bowl with kitchen cloth and leave to prove for 1 hour or until double in bulk.
Put back hook and knead for 2 minutes. Divide dough in two, then knead into long roll, then shape each roll into ring. Place on baking tray, cover with kitchen cloth and leave to prove for 30 minutes. Brush with combined egg and milk, make cuts with a sharp knife, and insert the almonds. Bake in a 210 oven for 25 - 30 minutes until golden brown and feels hollow when tapped from the bottom. Enjoy with salted butter!
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