Chocolate egg bread

Put the milk, butter and two of the eggs into a jug and whisk to combine

Tip the bread mix into a large mixing bowl, add the sugar, then make a well in the centre

Pour the milk mixture into the well and mix with a wooden spoon until a loose dough forms

Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic

Put into a large, lightly oiled bowl, cover with cling film and leave in a warm place for an hour, or until doubled in size

Cut the dough into three equal pieces

Working with one piece at a time, shape each into a rope about 40cm long

Lay the ropes together lengthways on a lined baking sheet and plait together to make one large loaf

Cover with a clean tea towel and leave to rise again for 30 mins, or until puffed up

Preheat the oven to 200°C/fan 180°C/gas 6

Whisk the remaining egg with 1 tbsp water

Brush all over the loaf and bake in the oven for 25-30 mins, until golden

Meanwhile, put the sugar and 3 tbsp water in a small saucepan and bring to the boil

Cook for about 2 mins, until syrupy

Brush the loaf with the sticky syrup, leave to cool slightly, then decorate with the chocolate eggs and extra sprinkles