Pane di Pasqua

Coarsely crush the star anise using a pestle and mortar or rolling pin. Put the milk in a pan over a low-medium heat, then add the star anise and heat gently until just below boiling point. Remove from the heat; set aside to cool to room temperature.

Put the flour in the bowl of a freestanding mixer with a dough hook, along with the salt, sugar and yeast. Mix together, then break in 3 eggs and strain in the cooled milk (discard the star anise). Mix and knead for 5 minutes until smooth.

Gradually add the butter, 1-2 cubes at a time, followed by the zest, then knead for 5-10 minutes to make a soft and silky dough. Lightly butter a large bowl, then scrape in the dough, cover and leave for 2 hours until doubled in size. Knead the dough for 2 minutes, then return to the bowl; cover and chill for at least 1 hour or up to 8 hours.

Divide the chilled dough into 3 even pieces, then roll into 75cm-long ropes, ensuring they’re of even thickness along the length. If necessary, very lightly dust the work surface with flour.

Carefully plait the 3 ropes of dough together, wrapping them gently to ensure the thickness of the ropes remains even. Line a large baking sheet with baking parchment.

Lift the plait onto the lined tray and shape into a ring, tucking the ends underneath. Cover the dough loosely with baking parchment and leave to prove for 1-2 hours until well risen.

Preheat the oven to 180˚C, gas mark 4. Beat the remaining egg with a large pinch of salt and 2 tbsp water. Carefully brush the eggwash over the dough, then scatter with the coloured sprinkles and bake for 25-30 minutes until the bread is dark golden and risen. Cool on a wire rack before decorating with chocolate eggs.