easter bread ring

Ingredients

• Servings: 1
• 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)

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 3 hrs 5 mins


• 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 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.