Recipe Easter Bread Ring (Bread)

Required Ingredients:

• 5 eggs
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 3 cups all-purpose flour
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs, room temperature
• 1/2 cup mixed candied fruit
• 1/3 cup chopped blanched almonds
• 1/2 teaspoon anise seed
• 2 tablespoons melted shortening
• 1 cup confectioners' sugar
• 1 tablespoon whole milk
• 1/8 teaspoon vanilla extract
• 3 tablespoons multicolored sprinkles (jimmies)

Preparing/Cooking:

• Color the 5 eggs with egg dye.
• In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
• In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted.
• Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon.
• Add eggs and 1/2 cup flour or enough to make a thick batter.
• Beat vigorously for 2 minutes.
• Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
• Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness.
• Place the dough in a greased bowl, turning to grease the top.
• Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
• Meanwhile, combine the fruit, nuts, and anise seed.
• Punch down the dough and return it to a lightly floured board.
• Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough.
• Divide the dough in half.
• Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult.
• Loosely twist the two ropes together and form a ring on a greased baking sheet.
• Pinch the ends together well.
• Brush the dough with melted shortening.
• Push aside the twist to make a place for each egg.
• Push eggs down carefully as far as possible.
• Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
• Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean.
• Place on a wire rack to cool.
• Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles.
• To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

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