The sweet Easter buns of Sale & Pepper they are special rustic cakes in the shape of a nest: delicious braids of leavened dough perfumed with anise seeds, shaped to form a ring that welcomes in the center a whole egg, with shell, which is baked in the oven until it is firmed. Sweet Easter buns are simple sweets of peasant tradition, diffused in various parts of Italy with different names; in particular in Liguria they are called "Cavagnetti"And in Molise"carousels"; therefore there are many regional recipes, handed down from family to family, whose preparation is a ritual that is repeated on the occasion of the religious festival. There is therefore no single right procedure to prepare them, but for all of them they symbolize the rebirth of life: they are eaten as a family or given to friends, enjoyed in company during the traditional Easter Monday trip as a sign of good luck. Try also those with Angelica style dough.

The sweet Easter buns of Sale & Pepper they are not particularly sweet but very fragrant! They are made with a pastry made with flour, eggs, butter and sugar and a little bit of milk that helps to mix the ingredients of the dough. To prepare them you need to be patient because the dough must rise so much before being divided into portions to form the nests. But your expectation will be rewarded by the scent of anise that these delicacies emit in cooking but also by the success they will receive among your guests. All you have to do is try the Salt & Pepper recipe: wear the apron and have fun with us preparing the sweet Easter buns!

1) Mix the yeast a flour and pour it on the work surface as a fountain. Whisk lightly 1 egg with the milk warm, a pinch of salt and it sugar and pour it in the center of the fountain; start to incorporate the flour into the egg and milk mix, then add the butter soft to small pieces.

2) Work well thedough until you get a smooth and elastic ball; place it in a large floured bowl, cut it with a cross cut and let it rise until it has doubled in volume.

3) Resume the dough and knead it a little more, adding a pinch of pepper and i aniseed. Divide the dough into 4 parts and obtains from each a loaf of 3 cm in diameter; fold it in half and twist the two parts together softly.

4) Place the braids, in the shape of a donut, on a plate lined with a sheet of baking paper, put 1 egg whole, washed and not shelled, in the center of each one and let it rise again for half an hour in a warm place.

5) Brush the surface of the sweet Easter buns with a bit of yolk beaten with a little water and a pinch of salt and cook the cakes in the oven at 180 ° C for 25 minutes.