Cuzzupe made by the Mercuri sister, Assunta and Quintina

This rich, buttery bread is similar to French brioche, Greek Tsoureki and Polish babka. The traditional shape varies from regions in Italy, but is usually done as a circle with a single braid at the bottom where an egg is placed at the centre of the circle to symbolize Mary cradling the infant Jesus. This recipe was given to me by Bronte's chef-owner Joe Mercuri from his mother Assunta. Joe's cousin Vito Maiolo, of Trattoria Mundo, tells me the breads were not only used to decorate the Easter table, but that each child in the family would receive an individual bread with stars and coloured eggs instead of chocolate. His mother, Quintina, bakes up plenty of this beautiful bread as well to serve at Mundo over the Easter season.

6 cups (810g) all-purpose flour

1 2/3 cups (12 oz, 335g) sugar

2, 8g packages dry active yeast

10 eggs

Juice and zest of 1 lemon

1 cup (250 mL) butter (softened)

To finish:

2 eggs

2 tablespoons (30 mL) milk

coarse sugar (optional)

1. In the bowl of a stand mixer with the paddle attachment, combine 2 cups (500 mL) of flour with the sugar and yeast on medium speed. Add the eggs, one at a time, while the machine is running, scraping down the sides as necessary. Add the lemon juice and zests. Gradually mix in the rest of flour to form a dough, then add the butter in small pieces (the size of a walnut) only incorporating the next bit once the last disappears into the mix.
2. Turn the dough out onto a lightly-floured surface and knead it until it's smooth and elastic, about 6 to 8 minutes. Transfer it into a buttered bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down to deflate. Transfer onto a lightly floured work surface, cut the ball into quarters and shape each piece into desired shapes (braids, baskets, buns, wreaths). Place the shaped loaves on parchment-lined baking sheets, cover with a clean dishcloth, and then place in a warm spot and let the dough rise again until doubled in size (when pressed with your finger, the dough will not bounce back when it's ready to be baked).
4. Preheat your oven to 350 F (180C). Crack one of the eggs and whisk together with the milk to make eggwash, and brush it all over the surface dough. Sprinkle with coarse sugar if desired. As for the other egg, it is traditional to tuck an uncooked egg in the largest piece (such as a braid) of dough.
5. Bake for approximately 30 to 40 min or until the bread is a rich golden brown. Let cool before eating