Easter rings

1. Preheat oven to 220 ºC. Grease a baking sheet.
2. Sift flour and salt into a bowl and add yeast.
3. Mix in milk, melted butter and sugar. Add eggs and almond essence.
4. Knead well for about 10 minutes, until dough is pliable. Cover and allow to rise for 15 minutes.
5. Add raisins, knead again and leave to rise for a further 30 minutes.
6. Divide dough into 10 equal pieces and form into rolls measuring about 30 cm. Divide each roll into 3 lengths, roll out and plait together.
7. Wind each plait around an egg and close to form a ring. Remove egg and sprinkle dough ring with a little sugar and some poppy seeds.
8. Place on the baking sheet and bake for 35 to 40 minutes, or until golden brown.
9. Carefully paint eggshells with edible food colouring and place on top of baked dough rings.