Ingredients:
3 to 3 ½ cups all-purpose flour
1/4 cup granulated sugar
1 package active dry yeast
1 tsp salt
2/3 cup warm milk
2 Tbsp softened butter or margarine
2 eggs (plus 5 eggs for garnish)
1/2 cup chopped candied fruit
1/4 cup chopped blanched almonds
1/2 tsp anise seed
Directions:
In a large mixing bowl, combine 1 cup of fl our, sugar, yeast, and salt. Add the milk (warmed to 110-115°) and butter or margarine and beat with an electric mixer on medium for 2 minutes. Add the eggs and a 1/2 cup of fl our and beat on high for another 2 minutes.
Stir in the fruit, nuts and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly fl oured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
About 30 minutes before the dough has finished rising, color the 5 eggs (leave them uncooked!) with nontoxic dyes. When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored, uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350° oven for 30 to 35 minutes or until golden brown. Remove from the baking sheet and cool on a wire rack before serving.
