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Ingredients
- 2 3/4 to 3 1/4 cups unsifted all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package active dry yeast, Fleischmann's
- 1/2 to 2/3 cup whole milk
- 2 to 4 teaspoons margarine, Fleischmann's
- 2 eggs, at room temperature
- 1/2 cup mixed candied fruits
- 1/4 cup blanched almonds, chopped
- 1/2 teaspoon anise seeds (optional)
- margarine, melted
- 5 hard boiled eggs, colored
Details
Servings 12
Preparation
Step 1
In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast. Heat milk and 2 tablespoons margarine in a saucepan over low heat until liquid is warm (120°F - 130°F). 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 a 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 of dough into 24" rope. Twist ropes together loosely; form into a ring on a greased baking sheet. Brush with melted margarine. Place colored eggs into spaces.
Bake at 350°F for 30-35 minutes or until done. Remove from baking sheet and cool.
Frost ring with confectioners sugar frosting and decorate with sprinkles.
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