Prep Time: 1 hour, 25 minutes
Cook Time: 35 minutes
Ingredients:
- 3 to 3-1/2 cups all-purpose flour (divided use)
- 1/4 cup granulated sugar
- 1 package active dry yeast
- 1 teaspoon salt
- 2/3 cup warm milk
- 2 Tablespoons softened butter
- 2 eggs
- 1/2 cup chopped mixed candied fruit
- 1/4 cup chopped blanched almonds
- 1/2 teaspoon anise seed
- -----
- 5 uncooked eggs
- Non-toxic egg coloring
- Vegetable oil
Preparation:
Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured 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).
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic 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-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.
