| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy, Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 3 | c | Flour; unsifted |
| 1/2 | c | Mixed candied fruits |
| 1/4 | c | Sugar |
| 1/4 | c | Blanched almonds; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Anise seeds |
| 1 | pk | Active dry yeast |
| Melted margarine | ||
| 2/3 | c | Milk |
| 5 | Colored raw eggs | |
| 2 | tb | Margarine |
| Powdered sugar | ||
| 2 | Eggs; room temperature | |
| Colored sprinkles |
INSTRUCTIONS
In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles. Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston] REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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