2 3/4 to 3 1/2 c. unsifted flour
1/4 c. sugar
1 tsp. salt
1 pkg. Fleischmann's active dry yeast
2/3 c. milk
2 tbsp. Fleischmann's butter
2 eggs (room temperature)
1/2 c. mixed candied fruit
1/4 c. chopped Planters blanched almonds
1/2 tsp. anise seed
Melted Fleischmann's butter
5 colored raw eggs
Confectioners sugar frosting
Colored sprinkles

In large bowl combine 1 cup flour, sugar, salt and undissolved yeast. Heat milk and 2 tablespoons butter in saucepan over low heat until liquid is warm (120-130 degrees). Add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally.

Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Turn onto floured board; knead about 8-10 minutes.

Place in greased bowl; turn to grease top. Cover; let rise until doubled, about 1 hour. Punch dough down; turn onto floured board. Knead in fruits, almonds and anise seed.

Divide in half. Roll each piece dough into 24-inch rope. Twist ropes together loosely; form into ring on greased baking sheet. Brush with melted butter. Place colored eggs into spaces in twist. Cover; let rise until doubled, about 1 hour. Remove from baking sheet and cool. Frost ring and decorate with sprinkles.