5 colored eggs (parboiled and dyed in shell)
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 1/2 cups all-purpose flour (or enough to make a soft dough)
2/3 cup milk
6 tbsp. butter
3 eggs, room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 teaspoon anise seed or 1/4 tsp. anise oil
2-3 drops orange oil or 1/2 tsp. orange zest (optional)
1 cup confectioners' sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles

Decorate the 5 eggs with egg dye as you would Easter eggs.

In a large mixing bowl, blend the white sugar, salt, and yeast well with 2 cups of the flour.

In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is partially melted. Let cool for 5 minutes.

Pour the milk into the dry ingredients and beat for 2 minutes on medium speed of electric mixer.

Add eggs, one at a time, beating well after each addition. Gradually add flour, 1/2 cup flour at a time on slowest speed, until a thick batter is formed. Beat on medium speed for another 2 minutes. Stir in enough flour until a soft dough forms that leaves the sides of the bowl. You may need to use more than the amount of flour called for in order to make a dough of the right consistency for kneading, but be careful not to add too much flour or your bread will be dense and heavy.

Turn dough out onto a lightly floured work surface and knead for about 10 minutes, working in additional flour as needed to prevent the dough from sticking (dough may be left slightly sticky for best results).

Place the dough in a greased bowl, turning to grease the top to prevent a crust from forming.

Cover bowl with a damp, lint-less towel and and place in a warm, draft-free place until doubled in volume, (about 1 hour).

Meanwhile, combine the fruit, nuts, and anise seed.

When the dough is fully risen, punch down and return it to a lightly floured work surface. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough into two equal portions.

Roll each piece into a 24-inch long rope-the fruit and nuts will make this somewhat difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet.

Pinch the ends together well and tuck them under. Brush the dough with melted butter or, if preferred, an egg wash made from 1 whole egg plus a few drops water (this provides a nice shiny dark glaze for the bread).

Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in size, about 1 hour.

Bake the bread in a preheated 350°F (175°C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean.

Cool on a wire rack.

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.

Makes 1 loaf.

Cooks Note: If you don't have anise seed, a few drops of anise oil may be added to a 1/2 tbsp. anisette for the same (or even better) flavor.

Submitted by: CM