![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qEW15SmFgobaoc_YSekBP-3okm8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2203311-6bfa14263e4546729d3353f8761ddc81.jpg)
Ingredients
-
5 eggs
-
¼ cup white sugar
-
1 teaspoon salt
-
1 (.25 ounce) package active dry yeast
-
3 cups all-purpose flour
-
⅔ cup milk
-
2 tablespoons butter
-
2 eggs, room temperature
-
½ cup mixed candied fruit
-
⅓ cup chopped blanched almonds
-
½ teaspoon anise seed
-
2 tablespoons melted shortening
-
1 cup confectioners' sugar
-
1 tablespoon whole milk
-
⅛ teaspoon vanilla extract
-
3 tablespoons multicolored sprinkles (jimmies)
Directions
-
Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
-
In a saucepan, combine 2/3 cup 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. 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.
-
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. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
-
Bake the bread in a preheated 350 degree F (175 degrees C) 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. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Nutrition Facts (per serving)
655 | Calories |
21g | Fat |
101g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 655 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 6g | 31% |
Cholesterol 251mg | 84% |
Sodium 564mg | 25% |
Total Carbohydrate 101g | 37% |
Dietary Fiber 3g | 12% |
Total Sugars 35g | |
Protein 17g | 34% |
Vitamin C 0mg | 0% |
Calcium 109mg | 8% |
Iron 5mg | 25% |
Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.