Salty Donut

Preparation:

Preparation: Peel the onions, leave them immersed in cold water for 10 minutes so that they lose their bitterness, then chop them finely and add them to the bread dough, working quickly on the floured work surface and incorporating the olive oil at the same time. Roll the dough into a donut shape and insert the washed and carefully dried eggs on the surface, at regular distances from each other. Bake the donut in a very hot oven for about 1 hour. Serve it cold in the morning, as an Easter breakfast. You can vary the addition of onions with that of a handful of fennel seeds, either incorporated into the pasta or sprinkled on the surface.