Italian Easter Bread

• 1 cup warm milk (120u0b0 to 130u0b0)
• 2 packets active dry yeast
• 4 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 2 eggs
• 2 egg yolks
• 3/4 cup butter, softened
• 1/2 cup currants (or raisins)
• 1/2 cup citron or other candied fruit

1. In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.
2. In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks.
3. Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.
4. Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.
5. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
6. Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape.
7. Cover and let rise again until doubled, about 30 minutes.
8. Preheat oven 350u0b0F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.

warm milk, packets active dry yeast, allpurpose, sugar, salt, eggs, egg yolks, butter, currants, citron

Taken from food52.com/recipes/41719-italian-easter-bread (may not work)