INGREDIENTS

INSTRUCTIONS

To decorate this pretty Easter crown, you will need 5 colored eggs but they
must be UNCOOKED. Be sure to use non-toxic dyes as you color them.
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add
the milk and butter and beat with an electric mixer for 2 minutes on
medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
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.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 23, 1998

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