Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | All-purpose flour |
| ¼ cup | Sugar |
| 1 pack | Active dry yeast |
| 1 teaspoon | Salt |
| ⅔ cup | Warm milk; 120-130 degrees |
| 2 tablespoons | Butter; softened |
| 7 \N | Eggs |
| ½ cup | Mixed candied fruit; chopped |
| ¼ cup | Blanched almonds; chopped |
| ½ teaspoon | Anise seed |
| \N \N | Vegetable oil |
Date: Fri, 5 Apr 1996 14:56:19 -0500 From: Wendy Lockman <wlockman@...> Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med.
Add 2 eggs and ½ cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
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