Italian Easter Bread

• 2 pkg. active dry yeast
• 1 c. scalded milk (cooled)
• 1/2 c. sugar
• 4 egg yolks, slightly beaten
• 1/2 c. raisins
• 2 eggs
• 1/4 c. water (warm)
• 1/2 c. soft butter
• 3/4 tsp. salt
• 1 Tbsp. slivered lemon and orange peel
• 4 c. flour, sifted
• 2 Tbsp. citron (if desired)
• 1 c. confectioners sugar and 1 Tbsp. milk for drizzle
• 8 hard-boiled and colored eggs

1. Soften yeast in warm water.
2. In separate large bowl, add milk, butter, sugar, salt, egg yolks, citron, orange and lemon peel and raisins.
3. Mix in 1 cup flour.
4. Add softened yeast.
5. Beat in remaining flour.
6. Toss on floured board and knead until smooth. Shape into ball and place in oiled bowl.
7. Brush top with oil and let rise in warm place for 2 hours.
8. Take 2/3 of dough and divide into 4 pieces.
9. Shape each into long roll (18 x 1-inch).
10. Twist 2 rolls into circle or nest and place on greased sheet.
11. Place colored eggs in dough.
12. Do other roll.
13. Also roll 6 thin pieces from remaining dough and crisscross over eggs.
14. Brush top with butter and let rise again 1 hour.
15. Bake at 350u0b0 for 35 minutes. When cooled, drizzle top with 1 cup confectioners sugar and 1 tablespoon milk.
16. Makes 2 rings.

active dry yeast, milk, sugar, egg yolks, raisins, eggs, water, butter, salt, lemon, flour, citron, confectioners sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766008 (may not work)