The theme of Unity is a big part of my work. I usually try to unify beliefs and traditions to understand the source of the human experience. In all archetypal aspects, traditions and cultural celebrations, you can always see a lot of resemblance between beliefs that are nowadays perceived as different but were once One.

The Cosmic Egg is a universal cosmogonic or mythological symbol dating back millennia. 

Utilised by many cultures worldwide in their creation stories, the archetypal egg represents the origin and foundation of the universe from a state of chaos (or nothing) in a simple universal form, inspiring art and spirituality for thousands of years. Such symbols reflect the shared human quest to explain and connect with the origins of the cosmos through earthly manifestations.

In Astrology, Easter coincides with the beginning of Aries, the first sign of the astrological wheel, associated with the Big Bang and the origin of all life force.

Although eggs hold meaning as symbols of fertility and new life in various ancient cultures, early christians repurposed the egg as a powerful symbol of the Easter story. The sealed shell represented the tomb of Jesus, and cracking it open symbolised Christ rising from the dead.

Easter ring bread, often known as Pane di Pasqua, is a symbolic sweetened bread with origins in ancient pagan Italian spring festivals that later merged with christian traditions. 

The circular, braided shape represents the crown of thorns worn by christ, while the embedded eggs symbolise resurrection, rebirth, and the end of Lenten fasting.

In Argentina, where I am from, we adopted many Italian traditions and recipes as our own, so Easter ring bread represents a big part of the Easter tradition in my country.

RECIPE.

500g Bread Flour
100g Brown Sugar
150g Butter
10g Dried yeast
1 tbsp Orange blossom water
250ml Whole milk
200g Loco Love Dark Chocolate Drops
1 tbsp Salt
1 Egg yolk
Dash of milk (for painting the dough)

METHOD.

Warm up the milk and add the yeast and half the sugar to it. Leave it to rest for a bit until it's foamy. 

In another bowl, mix the flour, milk, sugar, orange blossom water and salt. Once combined add the yeast mixture to it and start kneading for about 10 minutes.

Cut the butter in little cubes and leave it at room temperature, it has to be soft but not melted. 

Add the soft butter cubes to your dough by kneading it in with the bottom of your palms, breaking the fibre of the dough so the butter gets in. Do this until the butter is fully incorporated.

Make the dough flat and place the chocolate bits in the middle, and knead again so it mixes in. (At this point, if the dough gets too warm, you can put it in the fridge for 10 minutes and continue later).

Make a big ball with the dough and place it in an oiled bowl, cover it with wrap and let it rest at room temperature for 2-3 hours. It should triple in size.

Here is where you can get creative with your shape. Either make strings and braid it, like the traditional recipe. Or you can make little balls like me and place them together like a crown.

Place the finished shape in a tray with paper and wrap in the fridge and let it rest for at least three hours, or overnight! Then paint it with the yolk mixed with milk and cook in an oven at 170* celsius for about 25 minutes.

Words, recipe and imagery by Antonella Tignanelli