Italian Easter Bread

  1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
  2. Add milk and butter; beat 2 minutes on medium.
  3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
  4. Stir in fruit, nuts and anise seed; mix well.
  5. Stir in enough remaining flour to form a soft dough.
  6. Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
  7. Place in a greased bowl; turn once.
  8. Cover and let rise in a warm place until doubled; about 1 hour.
  9. If desired, dye remaining eggs (Leave them uncooked); lightly rub with oil.
  10. Punch dough down.
  11. Divide in half; roll each piece into a 24 rope.
  12. Loosely twist ropes together; place on a greased baking sheet and form into a ring.
  13. Pinch ends together.
  14. Gently split ropes and tuck eggs into openings.
  15. Cover and let rise until doubled, about 30 minutes.
  16. Bake at 350F for 30-35 minutes or until golden brown.
  17. Remove from pan; cool on a wire rack.

allpurpose, sugar, active dry yeast, salt, warm milk, butter, eggs, mixed candied fruit, blanched almonds, anise seed, vegetable oil

Taken from www.foodgeeks.com/recipes/3205 (may not work)

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