Easy Italian Easter Bread

• 2-3/4 to 3-1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 2/3 cup 2% milk
• 3 tablespoons butter, divided
• 2 eggs
• 1/2 cup chopped mixed candied fruit
• 1/4 cup chopped blanched almonds
• 1/2 teaspoon aniseed
• 5 uncooked eggs, dyed
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk
• Decorator candies, optional

1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120u0b0-130u0b0. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased
4. and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes.
5. Bake at 350u0b0 for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

flour, sugar, active dry yeast, salt, milk, butter, eggs, mixed candied fruit, blanched almonds, aniseed, eggs, sugar, vanilla, milk, decorator candies

Taken from www.tasteofhome.com/recipes/easy-italian-easter-bread/ (may not work)