Ingredients
600g Strong White Bread Flour
20g fresh yeast
2tsp cardamon
50g sugar
50g vegetable oil
300g water (weighed)
10g
egg to glaze
Method
Preheat oven to 200c and line two trays with baking parchment.
If using a mixer, add the vegetable oil and the water to the mixer, then add your dry ingredients. Mix for 3 min on low, then mix for 8 min on medium and then for 3 min on fast. The dough should feel springy and smooth.
If you are mixing by hand, add all the dry ingredients to a bowl and then add the liquids. Mix in there bowl till everything is well mixed and then tip out onto your surface and knead for 15 minutes.
Put in a bowl and cover with clingfilm and a tea towel, and let it prove until it had doubled in size.
Weigh your tail dough and then divide this number by 10. Make 10 equal portions. Roll each portion in a long worm shape and using a dough scarper cut it in hand lengthways, leaving a little at the top still stuck together. Twist both strips of dough around each other and press into the side that hasn't been cut. Make sure you leave enough space in the middle for the eggs.
Do this with all of the 10 pieces and lay them on your baking trays. Cover with a tea towel and leave for 30/40 minutes. Glaze with your beaten egg and bake for 10 to 12 minutes.
Leave to cool on a rack, before laying your chocolate eggs in the middle.
Enjoy and Happy Easter !