Easter bread ‘baskets’ with cheddar and oregano | Castello®

Ingredients

• 75 g butter
• 300 ml full-cream milk
• 1 tsp salt
• 2 whole eggs, beaten
• 1 pack of dry yeast 12 g
• 550 - 600 g plain flour, reserve 50 g for kneading should the dough be too wet.
• 150 g Castello® Tickler mature cheddar, coarsely grated
• 100 ml chopped fresh oregano (1 tbsp dried oregano)
• 6 white eggs, uncooked
• food colourings
• 1 egg beaten with 1 tbsp water
• 1 tbsp nigella