The shape of the bread, in a wreath, represents the crown of thorns. The two twisted pieces of bread represent God and the Holy Spirit with Jesus Christ as the egg in the center. Then when you eat, you remove the egg and crack the shell, representing Jesus breaking free from the tomb.
This recipe can be made ahead. After rolls are shaped and covered, they can be refrigerated for up to 24 hours. Remove from the fridge one hour before baking.
For the dough:
9 oz warm water
4 tablespoons melted butter
1 egg
1 1/2 tablespoons instant yeast
1/4 cup sugar
1 teaspoon salt
3 1/3 cups (17 oz) bread flour
Finishing
6 raw eggs, optionally dyed with food coloring
Extra egg, beaten, for egg wash
Colored sugar sprinkles.
Make the dough:
Whisk warm water, melted butter, egg, and yeast in a spouted measuring cup to combine.
In a stand mixer, add the sugar, salt, and flour. Add the dough hook and knead on low speed for 5 minutes.
Turn out onto a floured countertop. Divide into 8 pieces. Split each in half. Roll each half into a long snake, then twist together and form into a wreath. Tuck the ends under and press together to seal. Place the wreaths on a parchment lined sheet pan and cover loosely with plastic wrap. Let rise 30 minutes. Meanwhile, heat the oven to 375.
Brush the risen rolls with a thin layer of beaten egg and sprinkle with colored sugar sprinkles. Add a raw egg to the center of each circle. Bake at 375 for 25 minutes, until deeply golden. Remove to a wire rack to cool for 10 minutes then serve.
Note: the egg is edible... it will be just like a hard boiled egg. Pull it out from the center of the bread, peel, and eat with the bread.
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