Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Sugar

  2. 1 teaspoon 5ml Salt

  3. 1 Dry yeast

  4. 2 1/2 cups 592ml Unbleached - (2 1/2 to 3 1/2)

  5. - flour

  6. 2/3 cup 157ml Milk

  7. 2 tablespoons 30ml Butter

  8. 2 Eggs - at room temperature

  9. 1/2 cup 55g / 1.9oz Mixed candied fruit

  10. 1/3 cup 30g / 1.1oz Chopped blanched almonds.

  11. 1/2 teaspoon 2 1/2ml Anise seed

  12. 2 tablespoons 30ml Melted shortening

  13. 5 Uncooked eggs colored with

  14. - easter egg dye

  15. Icing

  16. 1 cup 198g / 7oz Confectioner's sugar

  17. 1 tablespoon 15ml Milk

  18. 1/8 teaspoon 0.6ml Vanilla

Instructions Jump to Ingredients ↑

  1. colored sprinkles In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes.

  2. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour.

  3. Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg.

  4. Push eggs down carefully as far as possible.

  5. Cover the bread with wax paper and let rise in a warm, draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. Makes 1 loaf.

  6. Origin: Hearth and Home Companion


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