Easter Egg Rolls (Calabria)

Appetizers

Ingredients

Once risen bread dough, made with about 4 cups flour - 1 1/2 - 1 3/4 pounds

Softened lard - 2 1/2 - 3 tbsps

Salt

Chili powder - pinch

Eggs in their shells, hard boiled - 6

Put the dough on a pastry board, punch it down and open it up to incorporate the lard, and a pinch of salt and chili. Knead until elastic, roll into a ball and leave in a warm place, covered with a cloth for about 1 hour or until it has risen again. Divide the dough into 6 pieces. Shape these into rings or, if preferred, pull the dough out, cut each piece into three and plait them. Make a dent in the middle, large enough to rest the egg in its shell, and push in an egg. Leave to rise again for a short time until the bread looks puffy, then bake in a moderately hot oven (400F) until golden brown, about 20 minutes.

Serves 6