It is the Easter sweet par excellence and is appreciated for the simplicity and quality of the ingredients used.

Pour the flour on a wooden slab and shape it into a fountain.

Spread the leaven dough in the middle and add 2 eggs, sugar, oil, aniseed, beer yeast dissolved in milk and some drops of a sweet liquor depending on taste.

Knead thoroughly in order to obtain an elastic dough. 

Divide the dough in two and give the one half a round shape similar to a loaf of bread.

Roll up the other half on the slab in order to obtain a 20-25cm. long and 2-3 cm. wide cylinder. With the fingers press on the two ends of the cylinder to attach them to the contour of the cob (the cylinder should look like a handle).

Lay an egg in the centre and fix it with two stripes of dough crossed.

Let it leaven for about an hour.

Bake in pre-heated oven for about 20 minutes.

According to the Teramo tradition this brioche is served for breakfast on Easter day. 

Ingredients: 4 eggs, 200 gr. sugar, 25 gr. beer yeast, 250 gr. leaven dough, 100 gr. oil, 100 gr. latte, 400 gr. flour, a pinch aniseed and some drops of sweet liquor depending on taste.