Mona de Pascua

Instructions

1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar and leave to rest for 10 minutes.
2. In a large bowl, mix the flour, the remaining sugar, the salt, the aniseed and the lemon zest.
3. Add the beaten eggs, the milk mixture and the softened butter, then knead for 10 minutes until you have a smooth dough.
4. Cover and leave the dough to rise for 1 h 30, until it has doubled in size.
5. Shape a large ring or a round brioche and arrange the whole hard-boiled eggs in the hollows, holding them in place with crossed strips of dough.
6. Leave to rise again for 20 minutes, then glaze with the egg yolk mixed with the milk.
7. Bake at 180 °C for 25 to 30 minutes, until the brioche is nicely golden.