Egg braid/scarcedda

18665 BRAID with EGGS and CANDIES 8 PEOPLE INGREDIENTS For the dough: 400 g flour, 120 g caster sugar, 180 g butter, a whole egg, yolk, 10 g vanilla sugar, 50 g of diced candied fruit, 1/2 sachet baking powder for cakes, a pinch of salt, 2 Tablespoons (20 g) of flour for processing. For decoration: 3 eggs in their shells, a yolk, 15 g colorful candies. A plate covered with a sheet of baking paper. Sift the flour into a large bowl with the vanilla sugar and the yeast. Add the candied fruit, granulated sugar, whole egg and egg yolk just whisked, salt. Mix with a fork to distribute the ingredients. Add the cold butter into small pieces working quickly with your fingertips until mixture is homogenous. Heat oven to 175ø. Remove the dough a small amount (as large as a walnut) to use for decorating. Divide the dough into 3 equal parts. Rolled each of 3 pieces on floured surface so you get 3 rolls is no longer than 50 cm. Formed the braid by weaving the 3 welding rolls the two ends. Place the braid on the prepared plate. Wash the eggs, dry, braid just above them on the free ends of the rolls. Roll out the pastry by hand to a thickness of 1/2 cm and cut into 6 strips. Appoggiatele on egg shell to trap between them and saldandole the dough on the sides of the eggs. Brush the surface of the braid with the egg yolk whisked, including strips. Sprinkle with sugar and bake for 30 minutes. Turn off the oven, open the door, let cool 20 minutes the braid. Remove from the oven, place on serving dish and serve it cold.