SICILIAN EASTER BREAD – “Pupo con l'uovo” Serves 6 7 cups flour 1 cup milk 8 oz shortening 8 oz sugar 5 teaspoons baking powder 6 hard boiled, colored eggs Colored sugar sprinkles FROSTING 2 egg 14 oz confectioner's sugar Lemon, a few drops Mix flour, sugar, shortening and baking soda in a large bowl, then form a well in the center of it. Add milk to the mixture a little at a time while mixing until you have a firm dough, Knead until smooth and elastic. Let the dough rest for 1/2 an hour. Preheat oven to 380 degrees F. Divide into 6 portions. Take a portion of the dough and roll out in a circle to a between 1/8 and 1/4" thick, about a foot in diameter. Place a hard-boiled egg in the center of the rolled out dough folding it over itself in such a way that the egg remains in the center of the dough. Do the same with the rest of the dough (all 6 eggs). Form on a greased pan a circle with the dough-enveloped eggs so that they are touching each other. Shape the edges. Bake for 15 minutes. FROSTING: Beat 2 egg whites till they form peaks. Add the sugar, a little at a time continuously beating the egg whites till mixture is creamy. Add a few drops of lemon juice. With a pastry brush spread the egg and sugar mixture onto the cooled bread. Decorate with colored sugar.